This stuffed peppers dish is one of my childhood favourites. Yes, yet another one of those.
Whenever my mum or my grandmother were cooking these, the whole house smelled amazing.
I really adore the cooked peppers smell, whether they’re boiled or fried. Oh! Just divine and just out of this world. That combo of peppers, meat and the herbs, when cooking it, fulfils my heart with joyful memories. But not only that, they are super, super delicious too making such a delicious supper.
I don’t know what else to say about this stuffed peppers dish but there is such a marriage between the peppers and the meat mixture that it’s unbelievable.
I know loads of my dear friends will ❤️ to see this recipe posted here black on white, as they have enjoyed eating these peppers a good few times at my dinners before and they loved them.
I make this recipe quite often because it is delicious, quick and very easy to make and, of course, quite healthy too. Superb stuffed stuff I would say!
The recipe might seem complicated (an extensive wall of text), but that’s me making it a little more complicated than it actually is.
Just kidding, of course. I only want to make sure the recipe is easy to follow and clear, and I really hope I have managed to deliver that. Give me a shout if I didn’t.
Here are some more recipes you may like :
- Cabbage rolls ‘sarmale’ stuffed with ground beef, veggies and rice;
- Spinach and mushrooms stuffed chicken breast;
- Velvety stuffed aubergines (eggplant);
- Buffalo Chicken Bites with spinach and blue cheese
So here it is this yummy stuffed peppers and stuffed tomatoes recipe, let’s get cooking!
Stuffed peppers and tomatoes
- 400 g minced beef (I always use a 5% fat content)
- 200 g minced turkey (or lean pork)
- 8 medium red peppers (whole)
- 4-6 medium beef tomatoes
- 70 g rice
- 2 onions (finely chopped)
- 2 carrots (grated)
- 2 stalks celery (grated)
- 1 courgette (grated)
- 2 tsp salt
- 1/4 tsp pepper (freshly ground)
- 1 bunch parsley (fresh)
- 10 springs dill (fresh)
- 2 cans tomatoes (chopped)
- 2 leaves bay
- 1-2 springs thyme (fresh or dry)
- Wash the veggies including the tomatoes, the peppers and the fresh herbs.
- Set a deeper frying pan on medium heat, add the finely chopped onion with a 100 ml water. Cook for 5 min with 1/2 tsp salt.
- Add the grated carrot, courgette and parsnip along with 1/2 the dry or fresh thyme. If you use the fresh one chop very finely. Cook all covered for 5 min.
- Add the rice and cook for a further 3 min.
- Add the chopped tomato can mix all very well and cook for another 2-3 minutes.
- Turn the heat off and set aside. This mixture has to be cool when combined with the meat so prepare slightly in advance.
- Meanwhile, prepare the peppers by either cutting the tops about 3/4 cm (7-8 mm) or just remove the core by carefully pressing down around the woody/green bit and pulling it out. This can be more difficult if you haven't done it before. This is how my mum is doing it and this is how I've always done it but only recently I have tried with cutting its top and keep as cover, it is easier and a lot quicker I have to say. Do the same with the tomatoes and scoop the inside flesh with a help of a spoon. I chop the tomato flesh and use in the sauce. I will mention this later when needed to be used exactly.
- Finely chop the herbs. Keep aside 2-3 springs of parsley, 1 of thyme, the bay leaves and 1-2 sprigs of dill.
- In a larger bowl place the minced meats. Freshly grind some pepper (be generous), add 1 tsp salt, the chopped herbs and the vegetable mixture when it is totally cooled. If you add it hot, it spoils the meat.
- With the help of a nice wooden spoon/fork or your hand, give the meat and veggies a good old mix until all meat lumps dispersed and totally disappeared into the veg mixture.
- Fill the peppers with the mixture and place them in the cooking dish by adding their tops once filled. Put their hats on. 🙂 arrange/ squeeze them all nicely at the bottom of the pot and if needed go for staking them up on a second layer. Put both peppers and tomatoes together. For the oven cooking, I use a nice big cast-iron casserole dish, a 6 litre so it all fits in well. I nowadays use a 6l stainless steel pressure cooker which is absolutely brilliant. It cuts the cooking time to a quarter of the oven. I just ❤️ it!
- In a larger bowl, put the other chopped tomatoes tin, herbs, bay leaves 1 tsp salt pepper and another can of water. Mix and pour over the stuffed peppers.
- Cook it for a 30 minute duration (programmed in the pressure cooker settings) or for about 2.5 hrs in the oven.
- Serve hot with a nice dollop of crème fraiche and a few spoons of the juice from the cooking.