Peppers Stuffed with Beef

7 Nov

This recipe came about because I wanted to find a way of stuffing peppers that I actually liked. So I’ve come up with a stuffed pepper to my liking by seasoning ground meat, bread and onion with my favourite spices to stuff our freshly picked peppers. These are seriously good, succulent and tasty. Serve as a main course, snack, starter, mezze or tapas dish.

* 150g (or thereabouts) of lean minced Beef
* 1 slice good bread
* 1 medium heat green chilli/pepper
* 1 onion
* 3 cloves garlic
* 1/2 tsp cumin seed freshly ground
* 1/2 tsp coriander seed freshly ground
* 1 tsp Salted Parsley Preserve or minced fresh parsley
* 3 tbsp olive oil
* juice of half a lemon
* cracked black pepper & sea salt to taste

Put all the ingredients into a blender or food processor and blitz into a smooth paste. Carefully slice the tops from the peppers and remove the seeds from inside without splitting the pepper. Stuff the meat mixture into each pepper cavity, best to use your hands for this job, pushing it right down and seal with the pepper top. Lay in an oiled baking dish, drizzle with a little olive oil, sprinkle with sea salt and bake in a medium oven for 35-40 minutes until the peppers and meat are cooked through but still succulent.

Cooks Tip
The large blocky peppers sold in super markets won’t be any good for this dish. You need to find a long slim type of pepper. I’ve used fairly small slim sweet to medium red and green peppers for this recipe they have a little heat but not much. Long Moroccan, Turkish, Spanish or Italian peppers would be ideal.

This recipe was originally posted on on 7/11/2007.


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