Stuffed peppers. The dinner that looks impressive and is secretly very easy.

Serves 4–6 peppers.

You need: — 5–6 peppers — 500–800g beef mince — 2 onions, finely chopped — tomato paste — a splash of red wine — beef stock — 2 cups rice — olive oil — salt, pepper, thyme, marjoram, oregano, garlic

Fry the onions in a little oil or butter until soft. Add the mince and cook until browned. Add the tomato paste, deglaze with red wine, then add the stock. Add the rice and let everything simmer together for 15–20 minutes until the rice is just cooked.

While that happens — cut the tops off the peppers and hollow them out. Drizzle the insides with a little olive oil. Fill each pepper generously with the meat and rice mixture. Put the tops back on.

Place all the peppers in a roasting dish. Warm some stock and pour it into the dish until it reaches halfway up the peppers.

Cover and bake at 200° for 40 minutes. Remove the lid and bake for another 10 minutes until golden.

Et voilà. 🫑🤍