Bell peppers stuffed with mild locro-style stew, rice, and Sardo cheese gratin

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the red bell peppers in a baking dish, brush them with 1 tablespoon olive oil, add a pinch of salt, and roast for 15 minutes so they start to soften. Remove and set aside.

2. 2

   2. Meanwhile, heat the remaining tablespoon of olive oil in a pot over medium heat. Add the onion and leek and cook for 5 to 6 minutes until tender. Stir in the garlic and cook 1 minute more.

3. 3

   3. Add the diced beef, season with half of the sweet paprika, the cumin, mild crushed chili, salt, and black pepper. Brown the beef for 6 to 8 minutes, stirring so it sears evenly.

4. 4

   4. Add the tomato purée, hot stock, bay leaf, and dried oregano. Mix well, lower the heat, and simmer gently for 20 minutes, until the beef is tender and the sauce has reduced slightly.

5. 5

   5. Stir in the cooked hominy, cooked white beans, and cooked long-grain rice. Cook 5 minutes more so the filling becomes cohesive and juicy, but not watery. Remove the bay leaf, taste, and adjust with the remaining sweet paprika and more salt and pepper if needed.

6. 6

   6. Fill the roasted bell peppers with the mild locro-style rice mixture. Press lightly with a spoon so they are generously packed. Top with the grated Sardo cheese.

7. 7

   7. Return to the oven at 200 °C / 400 °F for 20 to 25 minutes, until the peppers are fully tender and the Sardo cheese is melted, golden, and gratinated.

8. 8

   8. Remove from the oven, let rest for 5 minutes, and finish with the chopped fresh parsley before serving.