Stuffed Peppers

Category

Stuffed peppers are a versatile and delicious dish with a rich history. Stuffed peppers are known for their hearty and flavorful filling, which is often made with meat, rice, vegetables, and spices.

Stuffed Peppers: A Delicious and Nutritious Dish

Stuffed peppers are a classic dish enjoyed around the world. They are known for their hearty and flavorful filling, which is often made with meat, rice, vegetables, and spices. Whether served as a main course or a side dish, stuffed peppers are sure to satisfy your taste buds and leave you feeling full and satisfied. In this article, we will explore the history, ingredients, symbolism, and health benefits of stuffed peppers.

Origins and History

While the exact origin of stuffed peppers is unknown, it is believed that they originated in Mexico or the Mediterranean region. Stuffed pepper recipes have been found in ancient Greek and Roman cookbooks, and they are also popular in Turkish and Middle Eastern cuisine. Stuffed peppers were introduced to North America by European immigrants in the early 20th century, and they have since become a staple in many households.

Ingredients of Stuffed Peppers

Stuffed peppers are typically made with bell peppers, which are large, sweet peppers that come in a variety of colors such as green, red, yellow, and orange. The filling can vary depending on the recipe and the region, but it often includes ground beef, rice, onions, tomatoes, and spices such as garlic, cumin, and paprika. Vegetarian and vegan variations of stuffed peppers are also popular and may include ingredients such as lentils, quinoa, or tofu.

The symbolism of Stuffed Peppers

Stuffed peppers are often associated with family, tradition, and celebration. In many cultures, they are a popular dish for holidays and special occasions. The color of the peppers can also hold symbolic meaning - for example, in Mexico, red and green peppers are often used during Christmas celebrations.

Health Benefits of Stuffed Peppers

Stuffed peppers can be a nutritious and healthy meal option. Bell peppers are rich in vitamins A and C, as well as antioxidants. The filling can be made with lean protein, whole grains, and vegetables, making it a balanced and satisfying meal. Additionally, stuffed peppers can be easily customized to fit different dietary needs, such as gluten-free or low-carb diets.

Stuffed Peppers
Yields9 Servings
Main Ingredients
 700 g Sweet Peppers all colours(about 9-10 pieces- small, big -5 pieces)
 450 g Beef Mince (or mixed mince pork with turkey or chicken)
 100 g Rice Medium Grain Or Bulgur (Uncooked)
 150 g Onion Brown (finely chopped)
 120 g Carrots( Graded)
 2 tbsp Tomato Paste (Fullspoon)
 1 tsp Salt or to taste
 1 tsp Sugar White
 ½ tsp Pepper Black
 ½ tsp Paprika Sweet
 ½ tsp Paprika Smoked
 ½ tsp Cumin Powder
 ½ tsp Coriander Powder
 ½ tsp Garlic Powder
 3 tbsp Vegetable oil or Olive Oil
 250 ml Water or Broth + more 1 litres for the cooking.
1

Firstly, take the bell peppers. Wash them, please on a chopping board and cut the steam out pull out extra seeds with your fingers, slightly tip over, and gently shake out additional seeds from the bell peppers. Wash again, if see any extra seeds. Slightly toss with salt on each inside bell pepper.
Leave it cut side down for all water to come out.

2

Secondly, saute the vegetables:
In the big frying pan, pour olive or other vegetable oil, and fry on medium-high heat grated carrots with the finely chopped onions until softened and lightly brown. Put 2 tsp tomato paste, and give another 30 seconds, to fry. In the end add all spices: Paprica, smoked paprika, coriander, cumin, sugar and garlic powder.
Turn off the heat, and leave it.

3

Third, we made a stuffing:
In a large mixing bowl combine the mince of your choice, undercooked bulgur or rice, and half of the previously sauteed vegetables. Salt and pepper to taste. Mix it through.

4

Now make the sauce for the stuffed peppers:
Take the previously remaining sauteed vegetables in the frying pan, and add 250 ml water.
Bring it to a boil, and season with salt, and pepper to taste. Salt should be saltier to taste because we are going to add another 1 liter or less of water.
Let it boil for 3-4 minutes. Set aside.

5

Fife step, we are stuffing the pepper:
Take the spoon and fill the bell pepper until 1cm less than the edges. Because using raw bulgur or rice, leave room for the filling.
Continue with all the peppers and meat filling, until finished. If you have remaining meat filling, make a meatball.

6

Now, cooking the stuffed peppers:
In a big pot, scoop the sauce on the bottom of the pot, and place all the pepper standing.

7

Lastly, top carefully the rest of the sauce, and add water if not enough to cover the top of the peppers.
Let it boil and cook over medium heat for 35-40 minutes. Until the peppers are soft.
Serve with fresh herbs and sour cream or Greek yogurt.
Enjoy!

In conclusion,

Stuffed peppers are a versatile and delicious dish with a rich history and cultural significance. Whether you prefer a classic meat-filled recipe or a plant-based variation, stuffed peppers can be a nutritious and satisfying meal option. So why not give them a try and experience the flavorful goodness of this beloved dish for yourself?

Ingredients

Main Ingredients
 700 g Sweet Peppers all colours(about 9-10 pieces- small, big -5 pieces)
 450 g Beef Mince (or mixed mince pork with turkey or chicken)
 100 g Rice Medium Grain Or Bulgur (Uncooked)
 150 g Onion Brown (finely chopped)
 120 g Carrots( Graded)
 2 tbsp Tomato Paste (Fullspoon)
 1 tsp Salt or to taste
 1 tsp Sugar White
 ½ tsp Pepper Black
 ½ tsp Paprika Sweet
 ½ tsp Paprika Smoked
 ½ tsp Cumin Powder
 ½ tsp Coriander Powder
 ½ tsp Garlic Powder
 3 tbsp Vegetable oil or Olive Oil
 250 ml Water or Broth + more 1 litres for the cooking.

Directions

1

Firstly, take the bell peppers. Wash them, please on a chopping board and cut the steam out pull out extra seeds with your fingers, slightly tip over, and gently shake out additional seeds from the bell peppers. Wash again, if see any extra seeds. Slightly toss with salt on each inside bell pepper.
Leave it cut side down for all water to come out.

2

Secondly, saute the vegetables:
In the big frying pan, pour olive or other vegetable oil, and fry on medium-high heat grated carrots with the finely chopped onions until softened and lightly brown. Put 2 tsp tomato paste, and give another 30 seconds, to fry. In the end add all spices: Paprica, smoked paprika, coriander, cumin, sugar and garlic powder.
Turn off the heat, and leave it.

3

Third, we made a stuffing:
In a large mixing bowl combine the mince of your choice, undercooked bulgur or rice, and half of the previously sauteed vegetables. Salt and pepper to taste. Mix it through.

4

Now make the sauce for the stuffed peppers:
Take the previously remaining sauteed vegetables in the frying pan, and add 250 ml water.
Bring it to a boil, and season with salt, and pepper to taste. Salt should be saltier to taste because we are going to add another 1 liter or less of water.
Let it boil for 3-4 minutes. Set aside.

5

Fife step, we are stuffing the pepper:
Take the spoon and fill the bell pepper until 1cm less than the edges. Because using raw bulgur or rice, leave room for the filling.
Continue with all the peppers and meat filling, until finished. If you have remaining meat filling, make a meatball.

6

Now, cooking the stuffed peppers:
In a big pot, scoop the sauce on the bottom of the pot, and place all the pepper standing.

7

Lastly, top carefully the rest of the sauce, and add water if not enough to cover the top of the peppers.
Let it boil and cook over medium heat for 35-40 minutes. Until the peppers are soft.
Serve with fresh herbs and sour cream or Greek yogurt.
Enjoy!

Notes

Stuffed Peppers
IngredientsDirections

Leave a Review

Nutrition Facts

9 servings

Serving size

Amount per serving
Calories324.11
% Daily Value *
Total Fat 18.49g24%
Sodium 334.84mg15%
Total Carbohydrate 24.68g9%
Dietary Fiber 3.48g13%
Total Sugars 5.15g
Protein 14.61g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

advertisement

Subscribe

Register and get notified about all the news & updates before it gets too late.

Explore

Contact

Copyright © 2023 Flavouria

Facebook-square Twitter Instagram Youtube
Scroll to top