Peppers – Perfect For Stuffing!
Peppers surely were made for stuffing!
Stuffed Pepper Recipe
Whether you cut them in half and use them like boats or stand them upright and chop off the tops then fill up the inside, the shape is perfect. Stuffed peppers with mince are surprisingly easy to make and are very tasty.
When stuffed peppers have been cooked in the oven, the flesh of the pepper goes sweet and soft and is absolutely delicious! And there are different colours to choose from! The red pepper is sweeter than the green pepper, and the yellow pepper is somewhere in-between. So choose which you like or try them all.
Stuffed Peppers with Mince, makes an easy, tasty and economical midweek supper
Peppers are available in the supermarket all year round but are in season in the summer and autumn months.They are now grown in the UK in glasshouses from March to November. Click here for more information about the pepper growing industry in the UK.
If you can get some local organic peppers, do try them, as they are often the best for flavour. I fyou can’t find a local farm try Riverford who deliver fresh organic vegetables to most areas. You can get your meat from them too.
Mince Stuffed Peppers
You can stuff peppers with just about anything. Peppers are great stuffed with rice or couscous but this recipe for mince stuffed peppers is a favourite. You can vary the flavourings and add vegetables or nuts to the mix. Use the recipe as a basis to implement your own ideas and flavours.
If you are stuffing peppers whole, as in this recipe, the peppers can just be briefly boiled before using, so they are soft, but do not lose their shape. When you are splitting the peppers in half, they are good roasted in the oven brushed with a little olive oil.
You will need a saucepan, frying large frying pan, a cheese grater and a baking tray
Stuffed Peppers With Mince Recipe
- 4 peppers – any colour, similar size
- 2 tablespoons olive oil
- 1 onion peeled and chopped
- 2 cloves garlic, peeled and sliced
- 500g / 1lb lean mince
- 2 tablespoons tomato puree
- 14oz / 400g can tomatoes
- 55g / 2oz frozen peas
- 1 teaspoon mixed herbs
- splash worcester sauce
- 25g / 1oz grated cheddar cheese
- Prepare the peppers by slicing off the tops and removing seeds and pith
- If necessary slice off small slivers at the bottom of the peppers to ensure they will stand upright
- Chop up flesh of tops and retain any slivers from the bottom to add to the stuffing mix
- Place the peppers in a large pan of boiling water for 5 minutes to soften
- Remove and set aside
- Heat the olive oil in a frying pan and gently fry the onions until soft
- Add the mince and garlic and brown the mince
- Add the chopped peppers from the top and bottom
- Add the tomatoes, tomato puree, worcester sauce peas and mixed herbs and stir
- Cook for 20 minutes
- Preheat the oven to 190 degrees C
- Stand the peppers upright on a baking tray
- Fill each pepper with the mince mixture
- Top each with cheese
- Bake in the oven for 20 minutes
- Serve with a mixed salad and crusty bread
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