Stuffed peppers

Stuffed peppers with meat and rice: a classic delight

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Servings: 4-6

Who doesn't love the unmistakable aroma of stuffed peppers? This recipe for stuffed peppers with meat and rice is not only delicious but also easy to prepare. It is a dish that reminds us of family meals, of grandma lovingly seating us at the table, and of warm summer days. Whether you choose to enjoy them plain or with a dollop of sour cream, these stuffed peppers will bring joy to your table.

Ingredients

- 8 bell peppers (preferably red or yellow for a vibrant look)
- 500 g minced pork (you can also use beef or a mix of meats)
- 70 g rice (opt for long-grain rice for better texture)
- 2 medium onions
- 2 tablespoons oil (olive oil gives a more intense flavor)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme (for a hint of flavor)
- Salt and pepper to taste
- 1 teaspoon Maggi seasoning
- 2 cans diced tomatoes in juice (or fresh diced tomatoes)

Preparation

1. Preparing the ingredients
Start by peeling and finely chopping the onion. Make sure all ingredients are at hand. Buy firm, blemish-free peppers as they will hold the filling better.

2. Sautéing the onion
In a skillet, add the 2 tablespoons of oil and sauté the chopped onion. Use medium heat so that the onion becomes translucent without burning. This process will take about 5-7 minutes. Stir occasionally to avoid burning.

3. Preparing the rice
While the onion is sautéing, wash the rice in 5-6 waters until the water runs clear. This step is essential to remove excess starch and prevent the rice grains from sticking during cooking. Once the onion is softened, add the washed rice to the skillet and pour in 100 ml of water or broth. Let the rice simmer until it absorbs the liquid, about 5-8 minutes.

4. Seasoning the mixture
Add salt, pepper, thyme, and the teaspoon of Maggi, mixing well. Allow the mixture to cool slightly, then add the minced meat. Mix everything until well combined. If desired, you can also add a tablespoon of tomato paste for a richer flavor.

5. Stuffing the peppers
Wash the peppers well and cut off the tops, removing the seeds. Use a spoon to fill each pepper with the meat and rice mixture, being careful not to overfill them as the rice will expand during cooking.

6. Cooking the peppers
Place the stuffed peppers in a deep pot so they stand upright. If you have leftover filling, mix it with the diced tomatoes, a bit of salt, and thyme, and pour the mixture over the peppers in the pot. Cover with a lid and let it simmer over medium heat for 40 minutes, until the rice and meat are fully cooked.

7. Serving
Once the peppers are ready, sprinkle chopped fresh parsley on top for an extra touch of freshness. You can serve them plain or with a dollop of sour cream, which adds a creamy and refreshing note.

Chef's tip

If you want to turn this recipe into a vegetarian dish, simply omit the meat. You can add finely chopped vegetables like mushrooms or zucchini to the rice mixture for extra flavor. You can also use quinoa instead of rice for a healthier option.

Nutritional benefits

These stuffed peppers are an excellent source of protein, vitamins, and fiber, thanks to the ingredients used. A serving contains about 350-400 calories, depending on the ingredients and quantities used. Bell peppers are rich in vitamin C and antioxidants, while pork provides a good amount of iron.

Frequently asked questions

1. Can I use another type of meat?
Yes, you can use beef, chicken, or even ground turkey for a leaner option.

2. What other spices can I add?
Besides thyme, you can experiment with oregano, basil, or even a bit of chili pepper for a spicier taste.

3. How can I store the stuffed peppers?
They can be stored in airtight containers in the refrigerator for 3-4 days. You can reheat them in the oven or microwave.

Serving suggestions

These stuffed peppers pair perfectly with a fresh vegetable salad or a serving of mashed potatoes. Additionally, a glass of white wine or a fruit cocktail can complement the flavor of this dish.

Enjoy every bite and don't hesitate to share this recipe with friends and family. Bon appétit!

 Ingredients: 8 bell peppers, 500 g minced pork, 70 g rice, 2 onions, 2 tablespoons oil, 1 tablespoon tomato paste, 1 teaspoon thyme, salt, pepper, 1 teaspoon Maggi Taste Secret, 2 cans red diced tomatoes in broth

 Tags:  stuffed peppers recipes with bell peppers food with peppers