Stuffed Bell Peppers

Stuffed Bell Peppers © kvalifood.com

Stuffed bell peppers are a solid everyday dish — the peppers are filled with minced beef and baked in peeled tomatoes that simmer down into a rustic sauce in the dish. The mushrooms in the filling are added frozen, release moisture during baking, and keep the filling juicy. Serve with loose rice.

Ingredients

Makes 4 servings

  • 4 bell peppers
  • ½ kg minced beef
  • 2-3 tbsp cold water
  • 2 tbsp finely grated onion
  • 1 garlic clove, crushed
  • 100 g frozen mushrooms, thawed and squeezed dry
  • salt, pepper
  • 1-2 tbsp breadcrumbs
  • 20 g butter
  • 1½ cans peeled tomatoes (approx. 600 g)

Accompaniment

  • loose rice

Method

Preparation

Preheat the oven to 400°F (200°C). Thaw the mushrooms and squeeze them dry in a tea towel. Cut the tops off the bell peppers (about 1½ cm), remove seeds and white ribs. Trim a very thin slice from the bottom of each pepper — without cutting through — so they can stand upright.

Filling

Mix minced meat with water, onion, garlic and mushrooms. Season with salt and pepper and stir in the breadcrumbs. Mix the filling well.

Assembly and baking

Divide the filling among the peppers and press it firmly into all the corners. Place the peppers close together in an ovenproof dish — they support each other. Pour the peeled tomatoes around the peppers. Distribute the knobs of butter on top. Bake in the middle of the oven at 400°F (200°C) for 45–60 minutes, basting occasionally with the tomato juices from the bottom.

Serve

Serve directly from the dish with loose rice.

Notes

  • Frozen mushrooms should be squeezed dry before use — otherwise the filling will run out during baking
  • Peppers packed tightly together in the dish support each other and do not fall over
  • Halved peppers (cut lengthwise) are easier to fill and only require 25–30 minutes
  • Variation: scatter 100 g grated cheese over the last 10 minutes for a gratinated top
  • Freezes well for up to 3 months