Stuffed Peppers With Pork and Beef

Try this protein packed stuffed peppers recipe for dinner tonight.

[quicklook-recipe prep_time=”30 min” cook_time=”40 min” serves=”4″ details=”” ]

Try this protein-packed stuffed peppers recipe for dinner tonight.

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

  • 4 green peppers
  • salt and black pepper
  • 1 small onion
  • 1 stick celery
  • 2 oz mushrooms
  • 2 tablespoons oil
  • 1 bay leaf
  • 8 oz minced pork
  • 8 oz lean minced beef
  • ½ teaspoon dried oregano
  • 6 tablespoons fresh white breadcrumbs
  • 1 oz cheddar cheese

[/ingredients-left]
[ingredients-right]

    Tomato Sauce

  • 1 onion
  • 1 small carrot
  • 1 stick celery
  • 1 tablespoon oil
  • 14 oz can chopped tomatoes
  • 2 tablespoons tomato paste
  • salt and black pepper
  • ½–1 teaspoon sugar

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=”i hour, 10 minutes”]

[step-item number=”1″ image_url=”” title=”” ]

Cut the stalk ends neatly off the peppers. Chop the flesh around the stalk and set it aside; remove the pith and seeds from the peppers, keeping them whole. Bring a large saucepan of lightly salted water to the boil, add the pepper shells and cook for 5 minutes. Drain in a colander, refresh under cold water, drain again and invert the shells on absorbent kitchen paper.

[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Peel and chop the onion, scrub and slice the celery and trim and chop the mushrooms. Heat the oil in a saucepan. Add the onion, celery, reserved chopped pepper and the bay leaf. Cook over low heat for 5 minutes until starting to soften, then stir in the pork and beef. Cook, stirring, for 5 minutes until the meat is browned. Stir in the mushrooms, oregano and breadcrumbs, with salt and pepper to taste. Remove the bay leaf.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Cut a small slice off the base of any peppers that will not stand upright, then divide the meat filling evenly between them, pressing it down gently. Arrange the peppers in an ovenproof dish just large enough to hold them snugly. Sprinkle the cheese on top of each stuffed pepper and pour water into the dish to a depth of about 2.5 cm/1 in. Tent foil over the peppers and bake in a preheated oven at 200°C/400°F/gas 6 for 40 minutes.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]

Meanwhile, make the tomato sauce. Peel and chop the onion and carrot; scrub and slice the celery. Heat the oil in a saucepan and cook the onion, carrot and celery for about 7 minutes or until soft but not browned. Stir in the tomatoes and tomato paste with salt and pepper to taste. Bring to the boil, lower the heat, cover and simmer for 30 minutes. Purée the sauce in a food processor, return it to the clean pan and reheat. Add a little sugar to balance the sharp flavor of the tomato and adjust the seasoning if necessary.

[/step-item]

[step-item number=”5″ image_url=”” title=”” ]Arrange the peppers on individual plates. Pour over a little hot tomato sauce and serve the remainder in a separate bowl.[/step-item]

[/step-list-wrapper]

Originally Published in Reader's Digest

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