Italian Stuffed Peppers
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 bell peppers, green or yellow
- 1 tablespoon vegetable oil
- salt
- pepper
- 1 small bell pepper (s), red, finely chopped
- 1 stalk celery, finely chopped
- 1 onion (s), finely chopped
- 10 mushrooms, cleaned and finely chopped
- 1 garlic clove (s), pressed
- 500 g minced beef, lean
- 0.25 teaspoon ¼ basil
- 0.5 ½ cup (s) tomato (s), chopped, fresh or canned
- 2 tablespoon tomato paste
- 0.5 ½ cup parmesan cheese, grated
- 250 ml tomato juice
- 125 ml sauce, brown
- thyme
- Parmesan
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C.
- Cut off the top of the pepper and remove the seeds.
- Blanch the pods in boiling salted water for 5-6 minutes, rinse under cold water.
- Onion and celery in hot for 2-3 minutes over medium heat
- Steam the oil. Add mushrooms, garlic, salt and pepper, mix well. Steam for 2-3 minutes. Add meat and spices and
- Fry for 3-4 minutes over medium heat, uncovered. Stir in tomatoes and simmer for 3-4 minutes over medium heat, uncovered.
- Add tomato paste, mix well and simmer for another 2-3 minutes. Add cheese, mix well and season to taste.
- Season the pods inside and fill with the meat mixture. Place in a baking pan and stir in the tomato juice and brown sauce.
- Sprinkle with cheese. Bake in the oven for 30-35 minutes.
- Basmati rice goes well with it.
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