John Myers
Stuffed Peppers with Minced Meat and Mozzarella
The perfect stuffed peppers with minced meat and mozzarella recipe with a picture and simple step-by-step instructions.
- 500 g Ground beef
- 1 Mozzarella
- 2 Charlotte
- 1 Medium sized carrot
- 4 Spring onions
- 3 Red peppers
- 2 tablespoon Greek yogurt 10% fat
- 4 tablespoon Extra virgin olive oil
- 2 tablespoon Paprika pulp
- 2 Garlic cloves chopped
- 2 teaspoon Oregano
- 2 Tablespoons Chopped parsley until smooth
- 1 teaspoon Basil
- 1 Habanero
- 2 teaspoon Sweet paprika
- Pepper
- Salt
- Preheat the oven to 200 degrees. Divide the peppers, remove the core and the white skins. Chop the Charlottes. Cut the spring onion into rings and the carrot into slices. Chop the habanero.
- Sear the minced meat with the Charlottes in the pan. Add the paprika pulp and fry briefly. Reduce the heat and add the spring onions, carrot, garlic and habanero. Let everything stew together for about 10 minutes.
- Mix the minced meat with the yoghurt and 2 tablespoons of olive oil. No more steaming. Add the oregano, basil, parsley and paprika powder. Season to taste with salt and pepper.
- Put the minced meat mixture into the peppers and bake for 20 minutes at 200 degrees. After 20 minutes, top the peppers with the sliced mozzarella. Drizzle with 3 tablespoons of olive oil. Leave in the oven for another 20 minutes.
- Turn off the oven and let the peppers rest for 10 minutes.
- I had sweet potatoes with it. I added it to the stuffed peppers with a tomato and served with yoghurt. The habanero is very hot! If you don’t like that, you should replace it with half a pepperoni.
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