Maltese Stuffed Peppers with Hearty Minced Meat and Rice Filling

1.Preheat your oven to 180°C (350°F).

2.Prepare the bell peppers by cutting the tops off and removing the seeds and membranes. Set aside.

3.In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they are soft and translucent, about 5 minutes.

4.Add the minced meat to the skillet, breaking it apart with a spoon. Cook until browned, about 7-10 minutes.

5.Stir in the diced tomato, tomato paste, oregano, basil, paprika, salt, and pepper. Cook for another 5 minutes until everything is well combined.

6.Add the rice to the meat mixture, stirring to combine. Pour in the broth, bring to a simmer, and cover the skillet. Cook for about 15 minutes until the rice is tender and has absorbed the liquid. Remove from heat and stir in half of the grated cheese and the chopped parsley.

7.Stuff each bell pepper with the meat and rice mixture, packing it well. Place the stuffed peppers upright in a baking dish. Sprinkle the remaining cheese on top of each pepper and drizzle with a little olive oil.

8.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the cheese is golden and bubbly.

9.Remove from the oven and let cool for a few minutes before serving. Garnish with additional parsley if desired.