A classic and hearty dish, these stuffed bell peppers are filled with a savoury mixture of minced meat, vegetables, and spices, then baked to perfection. This comforting meal is perfect for a family dinner and brings warmth and delicious flavours to your table. Whether you are preparing a cosy family meal or hosting guests, this dish is sure to impress with its rustic charm and homely appeal. Plus, it is easily customisable, allowing you to add your favourite ingredients or adjust the spices to your liking. A true crowd-pleaser, these stuffed peppers are a must-try for any kitchen!
Recipe
Stuffed Bell Peppers
Ingredients
- 4 large bell peppers
- 500g minced meat (beef, lamb, or pork)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 can (400g) diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
METHOD
I. Prepare the PEPPERS
Cut the tops off the bell peppers and remove the seeds and membranes. Set the tops aside to use as lids later.
Lightly drizzle the inside of the peppers with a bit of olive oil and place them in a baking dish.
II. THE FILLING
Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
Add the minced meat to the pan, breaking it up with a spoon. Cook until browned, about 7-10 minutes.
Stir in the diced tomatoes, tomato paste, cooked rice, paprika, salt, and pepper. Simmer for 5-7 minutes until everything is well combined and the flavours meld together.
Spoon the minced meat mixture into each bell pepper, packing it tightly.
Place the tops of the peppers back on as lids.
III.Bake
Preheat your oven to 180°C (160°C fan).
Pour a little water into the bottom of the baking dish to help steam the peppers as they bake.
Cover the dish with foil and bake for 30 minutes.
After 30 minutes, remove the foil and bake uncovered for another 15 minutes, or until the peppers are tender and the tops are slightly browned.
Remove the stuffed peppers from the oven and allow them to cool slightly before serving.
Garnish with freshly chopped parsley and serve with creamy jalapeno sauce.
Enjoy!
