RECIPE FOR STUFFED BELL PEPPER WITH RICE RECIPES

Steps:

• In a Dutch oven, cook beef, onion, chopped green pepper, garlic, salt and pepper over medium heat until beef is no longer pink; drain. Add the water, tomatoes, tomato sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes. , Remove tops and seeds from the peppers; cut in half widthwise. Place in a large pan of boiling water; boil for 4 minutes. , Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13x9-in. baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350° for 30 minutes. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers.

Steps:

• Preheat the oven to 200°C (approximately 400°F).
• Peel the onions and garlic and chop finely. Rinse chile pepper, slice lengthwise, scrape out seeds and cut the flesh into thin strips. Heat oil in a pan and sauté the onions until translucent. Add the garlic and chile pepper and cook until soft. Rinse the rice. Add rice to the onion mixture with the broth, add the cloves (in a spice bag) cook for about 20 minutes.
• Meanwhile, dip tomatoes in boiling water, rinse in cold water and remove the skins. Remove the stems and seeds. Dice flesh into cubes. Rinse the bell peppers, cut in half with the stems attached and remove the seeds and ribs. Coat a baking dish with a little oil and add the pepper halves.
• Remove the cloves from the rice, stir in the tomatoes and season the rice with salt and pepper. Place rice mixture in the bell peppers and sprinkle with the pecorino cheese. Bake in the oven until golden, about 25 minutes, remove from oven and serve.