Cooking, Dinner, Meat, Recipes, Rice

Stuffed Bell Peppers with Tomato Sauce

August 28, 2013

Stuffed Bell Peppers with Tomato Sauce

I’m sad to say this, but when I look out of the window all I see is grey in grey. The lake is covered in a mystical layer of fog, the mountains are nowhere to be seen and it’s been pouring rain all day, non-stop. I even attempted to go for a run against my mother’s will and returned after a mere 3km soaked even though I was wearing several layers of rain gear.

Although I’m not quite ready for fall, I’m enjoying my time indoors. I’ve finally found a few days that I can dedicate to my blog. I’ve been working on improving bits and pieces on the blog that won’t be visible to you but have been on my to-do list for ages. In addition to the more technical issues of blogging, I’ve actually made a return to the kitchen. There’s a few recipes I’ve been dying to try out and now seems like the perfect time to devote some hours  to cooking.

Stuffed Bell Peppers with Tomato Sauce

The real reason why I’ve been cooking non-stop however is my new lens. My parents gave me a voucher for Christmas for the lens of my choice and I’ve been contemplating which lens to buy ever since. I rented a snazzy 25-70mm lens in Munich a few months ago but I don’t think my parents had a €1.500 lens in mind when they gave me the voucher. So, I did some research, tested a bunch of models and found myself a super shiny, snazzy new lens. I couldn’t be happier. I’m sure we’ll spend many many hours together, capturing the beauty of food.

And whilst I’m playing around with my new lens I hope you enjoy these stuffed bell peppers. They’re really good and perfect for colder, autumn days. And they look super cute with their little caps on.

 

Stuffed Bell Peppers with Tomato Sauce

serves 5

Ingredients:

  • 5 green bell pepper
  • 350g minced meat {beef or turkey if available}
  • 1.5 cups basmati rice, cooked
  • 2 tbsp. coconut oil or olive oil
  • 3 spring onions, finely chopped
  • 2 tbsp. ground cumin
  • salt + pepper
  • chili flakes
  • 0.5 tbsp. dried oregano
  • 0.5 tbsp. dried marjoram
  • 0.5 tbsp. dried basil
  • 2 cans chopped tomatoes

    Instructions:

    1. Heat the oil in a large pan. Once hot, add the spring onions. Stir until softened. Then add the minced meat. Cook until browned. Add the cooked rice. Season with ground cumin, salt, pepper, chili flakes and the dried herbs. Stir to combine and set aside.
    2. Blend the 2 cans of chopped tomatoes until smooth. Season with salt, pepper and optionally with herbs of your choice. Transfer the sauce to a medium-sized pot {the pot should be big enough to fit the 5 stuffed peppers without having them fall over}.
    3. Wash the bell peppers. Carefully cut off the tops and set aside. Using a knife remove the seeds from the insides. Stuff the peppers with 2-3 tbsp. of the meat stuffing. Cover the stuffed peppers with their tops and gently place them into the pot with the tomato sauces. Let them simmer on medium heat for ~30 minutes until the outside is soft. It is better to keep the heat lower so the pepper won’t burn.
    4. The peppers are best served with potatoes.
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