MEDITERRANEAN STUFFED PEPPERS (ANCIENT GRAIN RICE)
Vegetables, Meat
Intermediate

MEDITERRANEAN STUFFED PEPPERS (ANCIENT GRAIN RICE)

Halved peppers stuffed with ground beef, ancient grain rice, olives, tomatoes, herbs, and toasted crumbs.

"A true Mediterranean classic — fresh, hearty, and full of love in every bite." - Alexia

135 Minutes
Total Time
6
Servings
Intermediate
Level

Ingredients

  • 6 large Peppers, cut in half lengthwise (for stuffing)
  • 1/2 loaf Day-Old Italian Bread
  • 1 lb Ground Beef
  • 2 bags Grain Trust Ancient Grain Rice (pre-cooked)
  • 1/3 cup Toasted Breadcrumbs
  • 1/2 cup Grated Pecorino Romano Cheese
  • 1 small can San Marzano Tomatoes (use whole tomatoes only, not sauce)
  • 6 cloves Fresh Minced Garlic
  • 20 Castelvetrano Pitted Olives (broken up)
  • 1 cup Fresh Chopped Parsley
  • 3 Eggs
  • 1/2 cup Extra Virgin Olive Oil
  • Garlic Salt (to taste)
  • Cracked Black Pepper (to taste)
  • Cooking Spray

Instructions

1

Preheat and Prepare Peppers

Preheat oven to 375°F. Wash and hollow out the peppers. Cut off the tops, remove stems, finely chop the tops, and set aside. Cut each pepper in half lengthwise. Spray a baking dish with cooking spray, drizzle with olive oil, and lay the peppers down. Poke small holes in them with a fork to help them cook evenly.

2

Cook the Ground Beef

In a skillet, brown the ground beef with garlic salt and cracked black pepper. Cook until fully done, then set aside to cool.

3

Cook the Rice

Follow the Grain Trust Ancient Grain Rice package instructions. When done, let cool and set aside.

4

Prepare the Bread

Soak the Italian bread in water for a few minutes until soft. Squeeze out all excess water and add to a large mixing bowl.

5

Toast the Breadcrumbs

Add a few tablespoons of olive oil to a skillet over medium-high heat. Stir in the breadcrumbs and toast until golden brown, about 2 minutes. Remove and set aside.

6

Make the Stuffing

In a large bowl, combine the soaked bread, cooled rice, and ground beef. Add the olives, broken-up tomatoes, garlic, cheese, chopped pepper tops, and parsley. Fold in the eggs and toasted breadcrumbs. Drizzle with olive oil and mix well until the stuffing is slightly wet and sticky, holding together easily.

7

Stuff the Peppers

Generously fill each pepper half with the stuffing mixture. Arrange them evenly in the prepared baking dish.

8

Bake the Peppers

Cover the baking dish with foil and bake at 375°F for 1 1/2 hours. Remove foil and continue baking for another 30 minutes, until golden brown and slightly crispy on top.

9

Cool and Serve

Let the peppers cool slightly before serving. Drizzle with a little olive oil and enjoy!