Sunday, November 3, 2013

Sweet & Savory Sunday - Stuffed peppers

This fall has been a perfect blend of yellow and reddish-brown leaves and beautiful sunny days. I love long walks among the fallen, still crispy leaves and then coming home to a tasty, comforting dish. Fall color inspired stuffed peppers.

The ingredients: 

1 onion
2 tomatoes
1 carrot
500 gr minced meat (I used pork from a local farm, but you can use different meat, or leave the meat out altogether and substitute it with mushrooms or other vegetables)
2 cups rice
a handful of parsley
1 potato
8-10 peppers  (depending on their size)
salt and cayenne pepper

Finely chop the onion and fry it in a pan with a little oil over low heat. Add 1 tomato, previously peeled and cut up into larger pieces, to the pan. 

After everything comes to a boil, put the meat in and stir until it turns brown. Then, add the rice and season with salt and a bit of cayenne pepper.


Let it simmer for a couple more minutes and remove from the heat. Add a handful of chopped parsley.

Wash the peppers, remove the stem and clean the seeds from the inside. Stuff each pepper with the rice and meat filling and close them with a slice of potato. Place them in a deeper saucepan or a heatproof dish and put in any leftover filling. Peel and chop the remaining tomato and add it to the saucepan.

Pour enough water so as to cover the peppers and put the saucepan in the oven. Cook the peppers in the covered dish for 1 hour, and for additional 20 minutes in an uncovered dish.

Unfortunately I don't have a photo of the end result since they were gone by the time I remembered to take one. You could also use bell peppers - they would look even prettier. 


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