0.25 cup (about 55 g) cold cooked meat, cut in small dice
0.25 cup (60 ml) tomatoes, stewed and strained
1 tablespoon (15 ml / 14 g) melted butter
1 Few drops onion juice (see notes)
1 Salt and pepper, to taste
1 cups (355 ml) water or stock
Instructions
1. Heat the oven to 350°F (175°C).
2. Cut a slice from the stem end of each pepper to create a lid or opening. Remove all seeds and internal white partitions.
3. Parboil the peppers: place them in a pot of boiling salted water and cook for 8 minutes, until they are slightly softened but still hold their shape. Remove and drain.
4. In a bowl, combine the hot steamed rice, diced cooked meat, stewed and strained tomatoes, and melted butter. Season with onion juice, salt, and pepper. Stir well to distribute all ingredients evenly.
5. Fill each parboiled pepper firmly with the rice-and-meat mixture, mounding it slightly at the top.
6. Stand the filled peppers upright in a baking pan (approximately 9x13 inches / 23x33 cm). Pour 1 1/2 cups (355 ml) water or stock around — not over — the peppers.
7. Bake uncovered at 350°F (175°C) for 40-45 minutes, until the pepper walls are fully tender when pierced with a knife tip, the filling is heated through to at least 165°F (74°C) at the center, and the tops are lightly browned.
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