Ingredients:

  • 4 large Bell Peppers (mixed colours—red, yellow, or orange)
  • 2 tbsp (30 ml) Olive Oil (divided)
  • ½ tsp (2.5 g) Coarse Sea Salt
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 340 g (12 oz) Ground Beef (at least 85% lean)
  • 115 g (4 oz) Ground Pork or Italian Sausage
  • 120 g (¾ cup) Cooked White Rice (cooled)
  • 50 g (½ cup) Feta Cheese, crumbled (optional)
  • 1 large Egg, lightly beaten
  • 2 tbsp (30 ml) Fresh Parsley, finely chopped
  • 1 tsp (5 ml) Dried Oregano
  • ½ tsp (2.5 ml) Black Pepper
  • 1 tsp (5 ml) Fine Sea Salt
  • 1 can (400 g / 14 oz) Crushed Tomatoes
  • 120 ml (½ cup) Vegetable or Beef Stock (low-sodium)
  • 1 tsp (5 ml) Dried Basil
  • ½ tsp (2.5 ml) Sugar
  • 4 tbsp (60 ml) Grated Mozzarella Cheese or Parmesan

Instructions:

  1. Preheat Oven: Set oven temperature to 190°C (375°F). Prepare the peppers by slicing them in half lengthwise and carefully scooping out all seeds and membranes. Brush the cut side of the peppers lightly with 1 tbsp of olive oil and sprinkle with coarse salt. Place the prepared pepper halves, cut-side up, in a 9x13 inch baking dish.
  2. Sauté Aromatics: Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and sauté until softened and translucent (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant. Remove from the pan and place in a large mixing bowl.
  3. Brown the Meat: Increase the heat to medium-high. Add ground beef and pork mixture to the same skillet. Cook, breaking up the meat, until thoroughly browned. Drain off all excess fat/grease from the skillet. Add the drained meat mixture back into the mixing bowl with the onions and garlic.
  4. Combine Filling: Add the cooked rice, crumbled feta (if using), beaten egg, parsley, oregano, fine sea salt, and black pepper to the mixing bowl. Use your hands or a wooden spoon to thoroughly combine the mixture until uniform.
  5. Prepare Sauce: In the empty skillet (or a small saucepan), combine the crushed tomatoes, stock, dried basil, and sugar. Bring the sauce to a gentle simmer for 3 minutes. Pour the prepared sauce directly into the bottom of the baking dish, surrounding the peppers.
  6. Stuff the Peppers: Spoon the meat and rice mixture generously into the hollow of each pepper half. Press down lightly to ensure the filling is compact. The filling should mound slightly over the top.
  7. First Bake (The Cook): Cover the baking dish tightly with foil. Bake in the preheated oven for 30 minutes. (This step ensures the peppers soften properly.)
  8. Second Bake (The Finish): Remove the foil. Sprinkle the grated cheese evenly over the top of the stuffed peppers. Return to the oven (uncovered) for another 10–15 minutes, or until the cheese is melted, bubbly, and the filling reaches an internal temperature of 74°C (165°F).
  9. Rest and Serve: Let the peppers rest in the dish for 5 minutes before serving. Garnish with fresh basil or parsley leaves.