Showing posts with label stuffed peppers. Show all posts
Showing posts with label stuffed peppers. Show all posts

Saturday, 6 September 2014

Stuffed Peppers

Put the oven on to about 200 c/GM 6

Cut the peppers in half (lengthways) and remove the stalk and seeds. It's nice to have a good mix of colours and each person will probably eat three or four halves. 

A pound of mince (450-500g) will stuff up to about ten peppers (I usually don't stuff this many, typically five or six and then either put the remaining mince out for people to help themselves to some more or have it with a baked potato or some bread for a lunch later in the week.)

Put the peppers in an oven dish (the best size is so they all fit in one layer next to each other without gaps) and put in the oven while you make the filling. (Peek into the oven from time to time though as you want them to soften but not char!)

Brown about 1lb of mince and then drain off the fat (but leaving the meat juices). Add one or two finely chopped onions and about half a bulb of crushed garlic and cook for three or four mins until soft.

Add about a teaspoon of paprika (half and half smoked is nice) and about half a teaspoon of cayenne pepper (adjust if you like it more or less spicy!) and stir through for a minute or two. Then add two or three teaspoons of vinegar (balsamic is nice and rich, but malt will be fine too) and give it a good stir getting the spices off the bottom of the pan. 

Add a tin of chopped tomatoes and a big pinch of oregano and some black pepper and bring gently to the boil. (You can add half or a whole beef stock cube if you like.) Add a good squeeze of tomato puree (about a tablespoon) and leave to simmer for a few minutes to thicken a bit while you slice/grate cheese to go on top.

I usually use mozzarella but anything melty (eg mild cheddar) would be fine. How much cheese you use is up to you. I can usually get eight to ten reasonable slices (ie four to five peppers worth) out of a 125g mozzarella ball.

Spoon mince into each pepper-half, pushing it flat then top with cheese.

Put back in the oven until the cheese is as melty and bubbly as you like it (usually about ten minutes)

Serve with crusty bread or garlic bread

(In a hurry? Chop the peppers and cook with the onions, serve the mince with rice, or baked potato and grated cheese)

For more ideas, follow me on twitter @Tyne_Teas

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