Stuffed bell peppers with minced meat and rice

Stuffed peppers is a very tasty meal, much loved in the Mediterranean basin, from France to Lebanon and it is not that difficult to prepare. I used peppers but the same recipe can also be done with tomatoes and zucchinis as well.

Ingredients

  • 4-5 bell peppers
  • 1 lbs (½ kg) minced meat
  • 2 onions
  • 5-6 cloves of garlic
  • 2 tomatoes (or 1 tomato and some diced tomatoes)
  • 3-4 ounces of rice (or simply a handful)
  • 1 tablespoon tomato paste
  • Olive oil
  • Salt, pepper, oregano (and your favorite spices)
  • 1-2 table spoons of vegetable or beef broth (optional)


Preparing the peppers

Cut the top parts of the peppers and clean the seeds inside. Try not to rip the peppers apart, you will fill them with the minced meat mixture. Wash the peppers and put them aside.

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Prepare your peppersCut the cap of each pepper and clean insidePeppers are ready to be stuffed
Prepare your peppers
Prepare your peppers
Cut the cap of each pepper and clean inside
Cut the cap of each pepper and clean inside
Peppers are ready to be stuffed
Peppers are ready to be stuffed

Preparing the stuffing mix

Cut 2 onions in small cubes. Crush the garlic cloves. Pour one or two table spoons of olive oil in a pan, cook the onions and garlic on medium heat until the onions are pink, add a cup of diced tomatoes, a handful of rice and cover, let cook for a bit then add the minced meat, salt, pepper and oregano. Continue cooking the mixture covered, till all the minced meat turns to brown.

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Cut 2 onions in small cubesCrush the garlic clovesPour a bit of olive oil in the panAdd the garlic cloves, let cook for a minuteAdd the onion cubes, cook until they are pinkAdd the diced tomatoes, cover and cook for a few minutes moreAdd salt, pepper and oreganoAdd a handful of riceAdd the minced meatMix wellCover and cook till the meat turns brown
Cut 2 onions in small cubes
Cut 2 onions in small cubes
Crush the garlic cloves
Crush the garlic cloves
Pour a bit of olive oil in the pan
Pour a bit of olive oil in the pan
Add the garlic cloves, let cook for a minute
Add the garlic cloves, let cook for a minute
Add the onion cubes, cook until they are pink
Add the onion cubes, cook until they are pink
Add the diced tomatoes, cover and cook for a few minutes more
Add the diced tomatoes, cover and cook for a few minutes more
Add salt, pepper and oregano
Add salt, pepper and oregano
Add a handful of rice
Add a handful of rice
Add the minced meat
Add the minced meat
Mix well
Mix well
Cover and cook till the meat turns brown
Cover and cook till the meat turns brown

Stuffing and cooking the peppers

Stuff your peppers with the mix you just cooked, be careful it is still hot. Cut the sides of a tomato to seal the opening on the top of each pepper. Boil 2-3 cups of water and add 1 table spoon of tomato paste and vegetable broth (optional), with a bit of salt and pepper as well. Place the peppers in a deep pot, pour a bit of more olive oil on the peppers and add the water-paste-broth mix to the pot, filling it only to half the height of peppers. Cover the pot and cook on medium-low heat until the peppers and the tomato caps are well cooked. Try not to open the cover to have a sneak peek, as this will let the accumulated water vapour to escape.

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Fill the peppers with the mixCut the sides of a tomato and......cap the top of each pepperBoil water and......mix it with broth and tomato pastePlace the peppers in a deep potPour a bit more olive oilPour the broth mix, only half a pepper depth, cover and cook on medium-low heat
Fill the peppers with the mix
Fill the peppers with the mix
Cut the sides of a tomato and...
Cut the sides of a tomato and...
...cap the top of each pepper
...cap the top of each pepper
Boil water and...
Boil water and...
...mix it with broth and tomato paste
...mix it with broth and tomato paste
Place the peppers in a deep pot
Place the peppers in a deep pot
Pour a bit more olive oil
Pour a bit more olive oil
Pour the broth mix, only half a pepper depth, cover and cook on medium-low heat
Pour the broth mix, only half a pepper depth, cover and cook on medium-low heat

Serve this plate with plain yogurt on top, and dip fresh bread in the sauce. Do not eat your fingers ;)

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Stuffed bell pepper is ready to eat!Serving this plate with yogurt is highly recommended :)
Stuffed bell pepper is ready to eat!
Stuffed bell pepper is ready to eat!
Serving this plate with yogurt is highly recommended :)
Serving this plate with yogurt is highly recommended :)
Use olive oil to keep the rest of the tomato paste fresh
Use olive oil to keep the rest of the tomato paste fresh

Bonus: How to keep unused tomato paste fresh?

Pour some olive oil to cover the paste completely, about one finger depth. Olive oil will prevent contact with air and keep it mold-free for a longer period. Keep it in the refrigerator.




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Comments 1 comment

Davey 7 years ago

Hi, great recipe. I hadn't heard of that trick with the olive oil before.

I bought myself a special mincer for beef and sausages a few weeks ago. There are some pretty good deals around, I used http://www.meatmincer.org.uk and got myself a nice electric one

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