Stuffed peppers with shredded roast beef, rice and herbs
Dimitra's Dishes · ♥ 197 likes · 2.3K views · 4 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole onion
- olive oil
Cook the finely chopped onion in a saucepan with a little olive oil about 10 minutes, or a little less, until soft.
- 3 cloves garlic cloves
- 1 can tomato sauce
- salt
- pepper
- 1 tsp dried oregano
- crushed red pepper flakes
Add the tomato sauce, a little salt, pepper, the oregano and crushed red pepper flakes; simmer three or four minutes, up to five, then take off the heat.
- 2 cup cooked white rice
In a big bowl combine the cooked rice and the shredded cold roast beef.
- 2 cup leftover roast beef
- ¼ cup fresh parsley
- 1 tbsp fresh dill
Add the parsley, the dill and the tomato and onion sauce; mix, taste and adjust salt and pepper.
- 5 whole peppers
Slice the tops off the peppers, remove the seeds, fill generously to the top and put the lids back on.
Filling the peppers
- olive oil
- ½ cup chicken broth or water
Drizzle with olive oil and pour about half a cup of chicken broth or water into the bottom of the pan; cover with parchment paper and then aluminum foil.
Bake covered at 375F for 30 minutes, then uncovered another 15 to 20 minutes.