Ingredients:

  • 1 cup (200g) Arborio rice
  • 2 tablespoons (30ml) olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 pound (450g) lean ground beef or turkey
  • 1 can (14 oz or 400g) diced tomatoes, with juices
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • 2 tablespoons (30g) grated Parmesan cheese (plus more for topping)
  • Fresh parsley, chopped (for garnish)
  • 4 large bell peppers (red, yellow, or green)
  • 1 tablespoon (15ml) balsamic vinegar (optional)

Instructions:

  1. Cook Arborio rice in boiling salted water according to package instructions until al dente; drain and set aside.
  2. In a frying pan, heat olive oil over medium heat. Sauté onions and garlic until translucent (about 3-5 minutes).
  3. Add ground meat; cook until browned, breaking it up with a spatula.
  4. Stir in diced tomatoes, oregano, basil, salt, and pepper, and let simmer for 5-7 minutes.
  5. Combine cooked rice with meat mixture and add Parmesan cheese; mix well.
  6. Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds.
  7. Optionally, drizzle balsamic vinegar inside each pepper for extra flavor.
  8. Fill each pepper generously with the rice-meat mixture, packing it tightly.
  9. Place the stuffed peppers upright in a baking dish. Sprinkle any remaining cheese on top.
  10. Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake for an additional 15 minutes, or until peppers are tender and cheese is golden.
  11. Garnish with fresh parsley.