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Stuffed Peppers

Ready in 1 hr 50 mins

Recipe by Graham 

This recipe is based on a hand-written version given to me by a good Italian friend. Follow this recipe to serve colourful, flavour-packed stuffed peppers for a light Mediterranean-style supper. In fact, you can choose from a range of fillings, including meat and vegetarian options, but here I offer you the original recipe given to me. You can, however, choose between beef or lamb.

Preparation Time

10 Minutes

Cooking Time

1 Hour 40 Minutes

Ingredients for Stuffed Peppers

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Currently displaying quantities in US Imperial Measurements

To serve 4:

4 medium-sized bell peppers (red or yellow)
4 tablespoons olive oil
1 medium onion
2 stalks celery
½ lb lean minced (ground) beef or lamb
2 tablespoons tomato purée (paste)
2 tablespoons mixed fresh herbs (parsley, basil, oregano)
  salt and freshly-ground black pepper
1 cup rice
½ cup grated Parmesan cheese
  handful breadcrumbs
1 cup white wine and water (50%-50%)

How to Cook Stuffed Peppers

  1. Peel and finely chop the onion. Wash and finely chop the celery. In a large saucepan, gently heat the olive oil and add the chopped onion and celery. Cook, covered, until soft (about 5-10 minutes), stirring often. Add the minced (ground) meat and sauté until browned. Add the tomato paste and fresh herbs, season well with salt and freshly-ground black pepper, then cover and cook for 30 minutes adding a little vegetable stock as needed just to keep it moist and simmering.
  2. Meanwhile, cook the rice. Cut off the tops of the peppers and removed the seeds from inside. Rub the outside of the peppers with a little olive oil.
  3. Remove the pan from the heat and stir in the cooked rice. Use this mixture to stuff each pepper. Top the stuffed peppers with parmesan and bread crumbs, followed by a drizzle of olive oil.
  4. Place the peppers in a baking dish lined with lighty greased baking paper. Pour the white wine and stock mixture in the bottom of the dish, then cover and bake in a preheated moderately hot oven (Mk 5 - 375°F - 190°C) for 40 minutes. Remove the cover and bake for a further 20 minutes (or more) until the peppers are soft and golden brown.
GRAHAM'S HOT TIP:
Make as many stuffed peppers as you want. Allow the ones you don't want to eat immediately to cool, then wrap them in aluminium foil and freeze them (they freeze well). When required, allow to defrost and warm through gently.