Cherry & Dennis Recipes
Western Baked Beef and Rice Stuffed Peppers
西式焗牛肉飯釀甜椒
Recipe overview
Western Baked Beef and Rice Stuffed Peppers is a practical Western family dish for a Hong Kong home kitchen, using supermarket ingredients and twelve reliable steps for four servings.
01
Ingredients
Main ingredients
- 4 piece large bell peppers (halved lengthwise and seeded)
- 500 g minced beef
- 2 cup cooked white rice (cooled and loosened)
- 1 piece onion (diced)
- 2 cloves garlic (minced)
- 1 cans canned chopped tomatoes (about 400 g, divided)
Seasoning and sauce
- 1 tbsp tomato paste
- 1 tsp oregano (dried)
- 100 g Cheddar cheese (grated)
- 120 ml beef stock (low-sodium)
- 1 tbsp cooking oil
- 1 tsp salt
- 0.5 tsp black pepper (ground)
02
Tools
- knife
- cutting board
- frying pan
- wooden spoon
- measuring cup
- measuring spoons
- baking dish
- aluminium foil
- oven
- oven mitts
03
Steps
Step 1
Preheat the oven
Preheat the oven to 190°C and prepare a baking dish that fits eight pepper halves.
Step 2
Prepare the peppers
Halve peppers lengthwise, remove seeds and white ribs, and keep the shells intact.
Step 3
Prepare the aromatics
Dice the onion, mince the garlic, and loosen the cooled cooked rice.
Step 4
Brown the beef
Heat oil and brown the minced beef over medium-high heat for 6 minutes until no pink remains.
Step 5
Add onion and garlic
Add onion and cook for 4 minutes, then add garlic and cook for 1 minute.
Step 6
Cook the tomato beef filling
Add half the chopped tomatoes, tomato paste, oregano, salt, and pepper; simmer for 5 minutes until thickened.
Step 7
Fold in the rice
Remove from heat and fold in cooked rice and half the cheese until evenly combined.
Step 8
Prepare the baking liquid
Mix the remaining tomatoes and beef stock in the baking dish to form a shallow base.
Step 9
Fill the peppers
Arrange pepper halves in the dish and fill loosely with beef-rice mixture to an even height.
Step 10
Bake covered
Cover tightly with foil and bake at 190°C for 25 minutes.
Step 11
Add cheese and finish
Remove foil, add remaining cheese, and bake 12 to 15 minutes until peppers are tender and cheese is golden.
Step 12
Rest and serve
Rest for 8 minutes, then serve two pepper halves per person with a little tomato pan sauce.
Common mistakes
- Raw rice will not cook through in the stated time.
- Packing the filling makes the rice dense.
Tips
Mixed pepper colours make portions easy to identify.
Cool and loosen leftover cooked rice first.
