Our Farm Beef and Rice Stuffed Peppers
- 7 medium peppers (red, yellow or green)
- ¼ cup extra virgin olive oil, plus extra, for drizzling
- 1 brown onion, chopped
- 3 garlic cloves, crushed
- 1 small zucchini, diced
- 750g Our Farm beef mince
- 2 tbsps dried oregano
- Pinch ground nutmeg
- 2 tsp paprika
- 2 tbsps sea salt
- 1 tsp cracked pepper
- ¼ cup pine nuts
- 1/3 cup finely chopped parsley leaves
- 1 cup medium-grain rice
- 50g Greek feta, crumbled
- Dill leaves, to serve
Preheat the oven to 180°C.
Slice the tops off the peppers, retaining their tops. Remove the seeds from the peppers and discard. Set aside.
Place a frying pan over medium heat, add the olive oil, onion, garlic and zucchini and saute until translucent. Add the Our Farm beef mince and continue frying, separating the mince with a fork, for 10 minutes or until meat browns. Add the oregano, nutmeg, paprika, salt, pepper, pine nuts and parsley. Mix the ingredients well.
Add the rice to the pan, along with 2 cups boiling water, and allow the rice to cook for 15-20 minutes, covered, stirring occasionally.
Spoon the beef and rice mixture into the peppers, filling them right up. Place tops back on peppers and crumble with feta. Place into the oven in an oiled baking dish and drizzle peppers with extra olive oil.
Bake for 45 minutes, or until the vegetables are just tender and roasted. Top with dill leaves.