Stuffed Bell Peppers
Embark on a culinary journey with the delectable stuffed bell peppers. This savoury dish marries flavours from the East and the West, creating a harmonious blend that's sure to be a crowd-pleaser.
Ingredients
Filling
- 1 tbsp Olive Oil
- 500 g Minced Meat Lamb
- 1 Onion
- 3 cloves Garlic Chopped
- 200 g Tomatoes Canned & Drained
- 1 tsp Salt
- 1 tsp Paprika
- 1 tsp Black Pepper
- 1 tsp Oregano
- 100 g Rice Cooked
- 100 g Sweetcorn Frozen
- 100 g Mozzarella Cheese
Topping
- 200 g Mozzarella Cheese
- 1 handful Parsley
Instructions
- Cut the tops of the bell pepper and remove the seeds and membrane. (See note 1)
- Preheat the oven to 180°C (350°F) Gas Mark 4
- In a large pan heat the olive oil over medium heat.
- Add the onion and the bell peppers to the pan and cook for 3-4 minutes until softened. (See note 2)
- Add the chopped garlic and cook for 1-2 minutes.
- Add the minced meat and cook for 6-8 minutes until the mince browns, be sure to break apart the mince until there are no lumps.
- Season with salt, black pepper, paprika and oregano and cook for 1-2 minutes.
- Add the canned tomato, make sure to drain the excess sauce and cook for 4-5 minutes.
- Stir in the cooked rice, sweetcorn and mozzarella cheese and mix well.
- Stuff each bell pepper with the mixture. (See note 3)
- Top the peppers with cheese and garnish with fresh chopped parsley. Bake for 20 minutes until cheese is melted and browned.
Video
Notes
Note 1 - Choose bell peppers with flat bottoms so they will stand upright in the dish. You can cut a thin slice off the bottom of your bell peppers if they are not entirely flat to help them stand up more steadily.
Note 2 - Use the leftover bell pepper tops and cut them into small pieces.
Note 3 - This recipe makes 8 stuffed bell peppers. My dish wasn’t big enough, so I added the remaining 2 separately in a smaller dish.
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 389kcalCarbohydrates: 24gProtein: 22gFat: 23gSaturated Fat: 10gTrans Fat: 1gCholesterol: 74mgSodium: 576mgPotassium: 584mgFibre: 4gSugar: 7gVitamin A: 4288IUVitamin C: 159mgVitamin D: 0.2µgCalcium: 227mgIron: 2mg
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!