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Stuffed Peppers My Way

5 from 3 votes
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 4 people
Calories 90 kcal

Ingredients
 

Stuffing with meat

  • 400 g Ground beef

Veggi filling

  • 250 g Rice pre cooked

Other ingredients for veggie and meat filling

  • 1 Can Peeled tomatoes
  • 7 piece Red onions
  • 2 piece Clove of garlic
  • 2 piece Red chilli pepper
  • 1 bunch Parsley
  • 200 g Runner beans green fresh
  • 500 g Fresh mushrooms
  • 1 Can Corn
  • 1 piece Eggs
  • 1 something Beef broth own production
  • 1 tsp Mustard medium hot
  • 1 pinch Black pepper from the mill
  • 1 pinch Sea salt from the mill
  • 1 something Breadcrumbs own production

Instructions
 

  • Cut the lid off the peppers and hollow them out.
  • 2 Fill the pods with the ground beef. The mixture consists of the ground beef, 3 finely chopped onions, 2 finely chopped garlic, 1 finely chopped chilli pepper, mustard, beaten egg, some beef broth. I used some breadcrumbs to bind it. Of course everything is seasoned to taste.
  • 2 Fill the pods with the rice mixture. The mass consists of the rest of the onions, garlic and chilli chopped up. Chopped beans, chopped mushrooms, and corn.
  • All of this is seared a little. Then add the tomatoes and the rice. Season everything to taste.
  • Place the peppers in a pan. Put the lid on and let it cook for 60 minutes at 120 degrees. Then set the oven to 220 degrees (top / bottom heat, middle of the oven). Remove the lid and cook for another 30 minutes.
  • I seared the rest of the ground beef and all other leftovers. Put in the pod pan. Put the pods back on and let cook for the last 30 minutes. The remaining side was served with the pods.

Nutrition

Serving: 100gCalories: 90kcalCarbohydrates: 1.6gProtein: 9.6gFat: 5.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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