Stuffed roasted peppers

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Today I'd like to share a recipe for a simple and delicious dinner. We'll prepare roasted peppers stuffed with mince meat and rice, covered in flavourful tomato sauce.


Peppers are soft and the stuffing is full of flavour and satisfying; peppers' aroma permeates sauce, too. It's not a lot of work, just over an hour in the oven, and the outcome is a complete, delightful meal for the whole family.

You'll find a list of ingredients, method and approximate nutritional value below.

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List of ingredients

  • 1 cup (~200 g) rice
  • 1 onion (~200 g)
  • 2 tbsp frying oil
  • 3 garlic cloves
  • 6 bell peppers, ideally flat-bottom (~1 kg) 
  • 1 tomato can (400 g)
  • 100 ml water
  • 1 tsp dry basil
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 500 g minced pork
  • 1 tsp dry oregano

Method

  1. Rinse and cook 200 g white rice according to package instructions.
  2. Dice onion into small, 0.5 cm cubes. Heat up 2 tbsp of oil - e. g. rapeseed - in a pan. Put diced onion onto the hot grease and cook it at medium low heat for a few minutes, until it becomes soft and translucent. Add two crushed garlic cloves. Cook the contents of the pan for another minute, until garlic releases aroma. Take pan off heat then and set aside to cool completely.
  3. Slice off the tops of 6 bell peppers and remove seeds gently with a spoon. Clean off any remaining seeds from the insides.
  4. Prepare sauce. Add 1 large garlic clove, 1/2 tsp paprika, 1 tsp dry basil, 100 ml water and two pinches each of salt and ground black pepper to 400 g chopped tomatoes. Blend together until smooth.
  5. Prepare stuffing. Put 500 g pork mince into a large bowl. Add cooked onion together with the fat from the pan and cooked rice. Season with 1 tsp dry oregano and two pinches each of salt and pepper. Knead the contents of the bowl with your hand until rice and onion are evenly distributed in meat.
  6. Pour tomato sauce into an ovenproof dish and spread it across the surface. Stuff each pepper with 1/6 of stuffing. Cover peppers with their tops and place them in the ovenproof dish.
  7. Cover the dish with a lid or aluminum foil and bake peppers in a conventional oven preheated to 180 deg C for around 60 minutes. Uncover the peppers then and turn the temperature up to 200 deg C. Continue baking for another 12-15 minutes, until vegetables get some colour and soften up. Take the dish out of the oven and set aside for 5 minutes to cool slightly before serving.
  8. Enjoy!

Approximate nutritional value

100 g

  • 97 kcal
  • Carbs: 11 g 
  • Fat: 4 g
  • Protein: 5 g
  • Fibre: 2 g

1 pepper

  • 398 kcal
  • Carbs: 43 g 
  • Fat: 15 g
  • Protein: 22 g
  • Fibre: 9 g

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