A quirky dinner recipe for Stuffed Peppers with mince and rice
1 tbsp. Oil
5-6 Peppers (Any on hand) /read notes
450g Ground Beef
1/4 onion, shredded
3 garlic cloves, minced /or 1 tsp garlic powder
1/2 cup rice
1/3 tbsp. Ground black pepper
Meat seasoning, to taste or salt
2 cups Beef Broth
2-3 cups water
225g tomato sauce
1 bouillon cube
1 tsp. smoked paprika
1 dry bay Leaf
Seasoning/or salt to taste
1 tbsp. Flour/or corn starch
2 tbsp. Tomato sauce
splash of water
Wash peppers and push down on top of the peppers (using pressure), then pull the core out and clean out leftover seeds. If you are using small sweet peppers, it’s easier to just cut the top off. Set aside.
Mix meat mixture; add ground beef, onion, garlic, seasoning and mix to combine. Add rice and knead/mix again.
Prepare large pot. Stuff each pepper with the meat, if there is any leftover meat just make small meatballs and fill the gaps in between, and lay each stuffed pepper in the large already greased pot.
Mix together beef broth and water, then pour in to the pot over the peppers. Add bouillon cube, tomato sauce, and season to taste.
Add potatoes and carrots in between and on top. Place bay leaf and turn the heat on high until it boils. Once it boils turn the heat on simmer/low, cover with a fitted lid and let it simmer for at least 45 minutes, preferably 50. Check if you need to add more water because the liquid will reduce.
Once it’s cooked, just mix a quick roux made up of flour, warm water and tomato sauce. Mix until smooth. Then add smooth roux to the pot. Push down the peppers to slightly mix it, or you can shake the pot to mix the roux with the sauce. It will become thicker.
Bell peppers here are pretty huge, so I usually use 4-5 bell peppers and fill gaps with sweet (small) peppers. I actually like small ones because they are tender and cook faster, although you can use any colour or size. If you find smaller bell peppers then use more peppers.
Stuffed peppers are very good the next day or the day after. I place them in the airtight container with a fitted lid. You can keep it in the fridge for up to 3 days, just reheat and heat.
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Recipe provided courtesy of Sandra’s Easy Cooking food blog.