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Stuffed Bell Peppers in the Oven – Recipe

2012/10/18 by Varga László


Ingredients (6 servings)

  • 6 large bell peppers, I found some chocolate colored in the farmers market
  • about 500-600 g ground beef
  • 1 medium onion
  • 4-6 garlic cloves
  • 2 tablespoon butter
  • 1 medium carrot & 1 medium smaller parsley root either fresh or from soup.
  • salt, pepper to taste
  • 1 teaspoon nutmeg
  • 1-2 teaspoons hot paprika
  • 2 tablespoons soy sauce
  • 200 g rice
  • a few fresh parsley leaves – chopped
  • 100 g melting cheese whichever you prefer (cheddar, brie, gorgonzola, mozzarella, etc.)

Preparation method:

  1. Chop the onion and garlic cloves.
  2. Dice the carrot and parsley root into 1 cm cubes.
  3. Cook the rice until almost done, do not overcook it because it will cook some more in the oven.
  4. In a frying pan melt the butter over medium heat and fry the chopped onion and garlic until translucent.
  5. Add the ground meat and stir fry for about 10-15 minutes until the meat is uniformly browned. If using fresh carrot and parsley add them when adding the beef,
  6. Since I used the carrot and parsley from the veal soup prepared a day before, I added them to the pan when the meat was browned already. Stir-fry for another 2-3 minute.
  7. Preheat oven to 180 C.
  8. Add the parsley season with salt, pepper, soy sauce, hot paprika and nutmeg.
  9. Add the cooked rice and fry for another minute stirring thoroughly until well homogenized.
  10. Cut off the top of each pepper, pull out the stem portion and clean of the seeds.
  11. If you prefer the peppers softer blanch the bell peppers in boiling water for abort 2 minutes. I skipped this step because mine were well ripe maybe a bit even overripe.
  12. Place the bell peppers in an ovenproof  dish cut side up. If any doesn’t stand straight up, place a small slice of pepper under it.
  13. Stuff the meat and vegetables mixture into the peppers and place some shreds of melting cheese on the top.
  14. Add them to the oven and bake for 20-30 minutes.
  15. You can serve immediately while still hot, or serve it cold, quartered, as snacks.


 


7 Comments »

  1. These lovely peppers are making my mouth water! YUM!

  2. Irma Hutton says:

    I have friends who only eat fish or fowl, so I make the stuffed peppers with quinoa and ground turkey breast, very yummy

  3. cyn says:

    mmmm delicious! i’m gonna try.

  4. […] chef de paprika for recipe and preparation. input, textarea{} #authorarea{ padding-left: 8px; margin:10px 0; […]

  5. Evie Fredenberg says:

    The terms “bell pepper”, “pepper” or in Australia and New Zealand “capsicum”, are often used for any of the large bell shaped fruits, regardless of their color. In British English, the fruit is simply referred to as a “pepper”, or additionally by color (as in the term “green pepper”, for example), whereas in many Commonwealth of Nations countries, such as India, Canada, and Malaysia, they are called “bell peppers”.^

  6. partyhead says:

    Great for a veggie,when ever people have dinner partys is always difficult if your a veggie.
    So its nice if the host does take the effort to at least find out what the guests want.And go to a little extra effort to make them for a veggie.

  7. partyhead says:

    Mat i also suggest a great veggie dish.
    Mixed grilled peppers ,with garlic salt .This can be added to any salad or veg dish.
    We have also thrown in some baby sweetcorn and sweet tomatoes.Its even a great filling for a sandwich.

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