Bell peppers, originally pimiento, have been cultivated for more than 9000 years. The Spaniards introduced this wonderful vegetable, which is rich in antioxidants and anti-inflammatory nutrients, to a wider audience after their voyages of discovery in the 16th and 17th century. Bell peppers can be grown in a variety of climates and are popular in cuisines all over the world. In selecting bell peppers, you should pick ones that are firm and feel solid and avoid peppers that feel soft or look wrinkled. A recent study shows that not yet optimally ripe bell peppers should be stored outside the fridge in room temperature.
4 red bell peppers
100 gr/3.5 oz rice
500 gr/1 pound minced lamb or chicken
1 onion, sliced
3-5 garlic cloves, minced
oil for frying
salt and pepper to taste
1 tsp paprika powder
1 tsp chili powder
100 gr/3.5 oz fresh cheese, eg. herbs and garlic
125 gr/4.5 oz melting cheese, eg. mozzarella
Rinse the peppers and remove and discard the seeds and the stem. Cook the rice according to the instruction on the package. Heat oil in a pan and saute the onion and garlic over a medium heat. Add the minced lamb or chicken and continue frying until the meat has browned. Season generously with salt and pepper, and with paprika and chili powder.
Combine the cooked rice with the minced lamb/chicken mixture, add the fresh cheese and the melting cheese. Mix well and fill the bell peppers. Bake in the oven, preheated to 200°C/390 F, for about 45 minutes.