Stuffed Peppers with Beef and Rice
You steam the peppers briefly, fill them with beef mince, rice and grated carrot, then bake them with a cheese topping. Spring onion greens and garlic-infused oil supply the flavour, so you don’t need onions or garlic cloves.
Fody Arrabbiata Sauce is used twice: some of it binds the filling, and the rest bubbles around the peppers in the oven. The chilli gives the dish a gentle heat.
Method
- Preheat the oven to 180 °C (160 °C fan). Slice the tops off the peppers and remove the seeds and pale membranes.
- Bring 2 to 3 cm of water to the boil in a large pan fitted with a steamer basket. Steam the peppers, covered, for 3 minutes, then stand them upright in a baking dish of about 20 × 20 cm.
- Mix the mozzarella and Gruyère. Warm the garlic-infused oil in a large frying pan over a medium heat and soften the spring onion greens and carrot for 2 to 3 minutes.
- Add the mince and fry, stirring to break it up, until it is no longer pink. Stir in the rice and 250 ml of the sauce, season with salt and pepper and heat through. Mix in a quarter of the cheese.
- Spoon the filling into the peppers and press it down lightly. Pour the rest of the sauce over and around the peppers.
- Cover the dish tightly with foil and bake for 10 minutes. Remove the foil, scatter the remaining cheese over the peppers and bake for another 10 minutes until it has melted.
Tips
- Green peppers are low FODMAP. Red, yellow and orange ones are listed under ‘In small amounts’ in our FODMAP list, and a whole pepper per person is well over that.
- You can skip the steaming: bake the peppers covered for 20 minutes before scattering over the cheese. They will stay a little firmer.
- For a milder dish, use Fody Marinara Sauce instead of the arrabbiata.
