Instructions

Follow the steps and taste along the way.

1. Par-cook the rice and prepare the peppers

   Preheat the oven to 190 °C. Rinse the rice, put it in a saucepan with 250 ml of water, and bring to a boil. Cover and simmer for 8 minutes, then remove from the heat. Cut the peppers in half lengthwise and remove the seeds and white ribs. Pour the remaining 100 ml of water into a baking dish.

   

2. Brown the beef with the onion

   Finely dice the onion and chop the garlic. Heat the olive oil in a pan, add the onion, and cook for 4 minutes, until softened and lightly golden at the edges. Add the garlic and ground beef. Cook for 6 to 8 minutes, breaking up the meat with a spoon as it cooks, until it is thoroughly browned rather than just turning gray.

   

3. Finish the filling

   Stir the smoked paprika, oregano, salt and black pepper into the pan. Add the tomatoes and the rice, along with any remaining water from the saucepan. Stir for 2 minutes, remove from the heat, and mix in the lemon juice and half of the finely chopped parsley. The filling should be moist but not runny.

   

4. Stuff the peppers

   Arrange the pepper halves cut-side up in the baking dish. Divide the filling among them and crumble the feta over the top. Cover the dish tightly with foil so the peppers soften in the steam and the rice finishes cooking in the filling.

   

5. Bake and serve

   Bake covered for 30 minutes at 190 °C. Remove the foil and bake for another 12 to 15 minutes, until the peppers are tender and the feta is golden in places. Let stand for 5 minutes before serving, then sprinkle with the remaining parsley.