Here’s another traditional recipe with a twist. The stuffed bell pepper stew is great for any season. This one is a non baking recipe, for those who prefer a soupy texture.
I usually make it with minced pork, though beef is also OK. The pork is cheaper and has a slightly smaller environmental impact.
Closing the peppers with tomato will make them juicier with a refreshing sweet sour flavour.
Tip: It can also be made with other types of pepper or courgette.
Ingredients
- 10 bell peppers
- 2 smaller onions
- 3 cloves garlic
- 500g ground pork meat
- 1 cup (100-150g) rice
- Teaspoon of salt, vegeta and sweet paprika
- Pinch of ground black pepper
- 2-3 tablespoons tomato paste (or puree) for the soup
- 1 mid-sized tomato to close the stuffed peppers
Prep
- Cut and take out the stem and seeds and rinse the peppers.
- In a medium sized casserole or skillet, fry finely diced onion until golden brown and glassy. Add the ground meat and fry for about 10 minutes, stirring often. Add the ground garlic and spices, stir and remove from fire. Add the rice and stir.
- Place the peppers upright in a pot and stuff with the meat mixture. Don’t fill the peppers too much as the rice will expand while cooking.
- Slice the tomato and use the slices to close each pepper. Pour any of the remaining tomatoes or ground meat into the pot.
- Fill the pot with water up to near the top of the lowest pepper. Add a few tablespoons of tomato paste for the soup.
- Cook on medium heat for about half an hour if you like it a dente, up to an hour if you prefer the peppers soft and melting.
Serving
Stuffed peppers go best with curd-cream or sour cream, or with some fresh garlic on the side.
