AuthorNatalie Pryhoda
Rating1

A classic recipe that never goes out of style. These delicious stuffed peppers are easy to prepare and make a great recipe for a busy weeknight.

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Yields1 Serving
Prep Time20 minsCook Time30 minsTotal Time50 mins

 6 Bell Peppers
 500 g Minced Beef
 250 g Rice
 1 Onion
 1 Carrot
 200 g Creme Fraiche
 4 tbsp Tomato Paste
 300 ml Water
 4 pinches Salt
 2 pinches Black Pepper
 1 tbsp Frying oil

1

Pre-boil the cup of rice in the same amount of water for 5-10 min.

2

Fry chopped onion and grated carrot until nice and golden in colour.

3

Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds.

4

In a mixing bowl combine ground beef, half-cooked rice, onion and carrot, salt, and black pepper.

5

Stuff the peppers with meat mixture, place reserved tops onto peppers. Stand the peppers upright in a big pot.

6

Mixed warm water, tomato paste, creme fraiche and salt and pour the mixture in the pot.

7

Cook on a low heat for 30 min.

8

Best served with muhroom sauce or creme fraiche.

Start a 10 Minute timer.

Dish TypesMain Ingredients,

Ingredients

 6 Bell Peppers
 500 g Minced Beef
 250 g Rice
 1 Onion
 1 Carrot
 200 g Creme Fraiche
 4 tbsp Tomato Paste
 300 ml Water
 4 pinches Salt
 2 pinches Black Pepper
 1 tbsp Frying oil

Directions

1

Pre-boil the cup of rice in the same amount of water for 5-10 min.

2

Fry chopped onion and grated carrot until nice and golden in colour.

3

Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds.

4

In a mixing bowl combine ground beef, half-cooked rice, onion and carrot, salt, and black pepper.

5

Stuff the peppers with meat mixture, place reserved tops onto peppers. Stand the peppers upright in a big pot.

6

Mixed warm water, tomato paste, creme fraiche and salt and pour the mixture in the pot.

7

Cook on a low heat for 30 min.

8

Best served with muhroom sauce or creme fraiche.

Beef and Rice Stuffed Bell Peppers
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