2 cups shredded mozzarella (or any yellow cheese that melts well)
1 cup water
1½ teaspoons salt
⅓ teaspoon black pepper
Method
Prepare the peppers: Rinse the peppers and carve them jack-o’-lantern style.
Using a small sharp knife (a paring knife works great), cut out triangle shapes for the eyes and, if you wish, a small triangular nose. For the mouth, carve a semicircle with a zig-zag edge at the top and bottom, just like a pumpkin face. Be careful not to make the openings too large, so the filling doesn’t spill out. Cut around the stem to create a lid, remove it, and discard the seeds.
Prepare the filling: Rinse the rice thoroughly until the water runs clear. In a large pan, heat the olive oil and sauté the onion with a pinch of salt, this helps it release its juices, soften evenly, and caramelize beautifully without burning. Once golden, add the minced beef and cook until it changes color. Add the grated carrot and sauté for 2–3 minutes until slightly softened. Stir in the tomato paste, scraping the bottom of the pan to release its aroma. Pour in the white wine and let the alcohol evaporate. Add the chopped tomatoes, paprika, rice, water, salt, and pepper. Simmer over medium heat until the mixture absorbs all its liquid. Remove from the heat, let the filling cool slightly, then mix in the shredded cheese and herbs (parsley and mint).
Assemble: Fill each pepper about ¾ full (the rice will expand as it cooks). Close with the lids and arrange the peppers in a baking tray. Pour 1 cup of water into the bottom of the tray, cover with parchment paper and foil, and bake at 200°C (400°F) for 1 hour. Uncover and bake for another 10–15 minutes, until the peppers are golden on top.
Serve: Serve the stuffed peppers warm, spooky, aromatic, and full of flavor! ????
Stores & Hours