Stuffed red bell peppers and orzo

Stuffed bell peppers is a classic Mediterranean dish. The stuffing used to be made from ground lamb or a mixture of lamb and beef. Nowadays it could be made from vegetables and sausages or vegetables and some cheese.

In this recipe, the stuffing is a rich and thick Bolognese sauce made from beef, herbs, and tomato paste. The bell peppers are served on a bed of creamy orzo or other small shape pasta.

2 servings

2 large red bell peppers

Olive oil

Orzo for 2 servings

1 tbsp. crème fraiche 15 % fat or cream

For the Bolognese:

About 250 g ground lean beef

1 shallot, chopped

1 clove garlic, minced 

olive oil

150 ml chicken stock

3 tbsp. organic tomato paste

1 tsp. dried Provençal herbs

Freshly ground black pepper

Chopped basil to decorate

Start with the Bolognese. Warm 2 tbsp. olive oil in a heavy sauté pan and lightly brown the ground meat. Add the shallot and garlic and continue sautéing for about 5 minutes.

Add the chicken stock, tomato paste, herbs, and black pepper and mix well. Let simmer for about 10 minutes. 

Preheat the oven to 200° C roast.

Wash and dry the red bell peppers. Cut “hats” from the stem ends and remove the seeds. Fill the peppers with the Bolognese.

Oil a small oven-proof dish with olive oil. Place the bell peppers in the dish with their decorative “hats” on the side. Roast for 20- 30 minutes until the peppers are soft.

Meanwhile cook the orzo according to the advice on the package. When the pasta is done, drain it and return to the saucepan. Mix in the crème fraiche.

Divide the orzo on the plates and place the red bell peppers on top. Decorate with basil.