Can’t really say where the origin of this dish is. Some say Greece, some say Bulgaria, some say India, some say Mexico. I guess, it’s globally invented. You can stuff the peppers with anything you like, really. Beef, chicken, rice, beans, couscous, cheese, veggies and the list never ends. Bake them or steam them, serve them as appetizers, side dish, or even main. The aroma of this peppers being baked in the oven will definitely make you hungry. I ran out of ideas for dinner last night and I made these and they were wonderful. Here’s my recipe for beef-stuffed bell peppers.
- 300g ground beef
- 4 medium green, red or yellow bell peppers
- 1 onion,chopped
- 3 cloves of garlic
- 2 Celery stalks, chopped
- 2 Tomatoes, chopped OR 2 Tbsp ketchup
- 2 Tbsp whole grain mustard
- Salt and pepper
- Sour Cream
- Mozarella cheese
- Prepare the stuffing: Heat oil, sautee onion and garlic till lightly browned. Add beef and cook until it’s no longer pink. Add the remaining ingredients and cook for 5-7 minutes. Set aside.
- Heat oven to 200°C.
- Cut bell peppers into halves OR Cut tops off bell peppers; remove seeds.
- Arrange in baking dish.(I prefer cutting it into halves as it’s easier to eat later and more cheese surface!)Fill the peppers with stuffing, push it down with some pressure so that it will be compressed.
- Top the stuffed peppers with a dollop of sour cream and sprinkle shredded mozarella on top.
- Bake in the oven for 20 minutes or until the peppers are tender and the cheese are browned.
- Best serve with Aglio Olio pasta or buttered rice.
Makes 4 servings. Don’t worry if your peppers are small and you’re left with the extra stuffing. You could always use the stuffing to make mini shepherds pie or empanadas later OR eat them just like that! Enjoy!