Minced Meat-stuffed Peppers

Minced Meat-stuffed Peppers Recipe from Bulgaria

Region / culture: Bulgaria | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Minced Meat-stuffed Peppers is a delicious and hearty dish that is perfect for a family dinner or a special occasion. The combination of flavorful minced meat, rice, and tomatoes stuffed inside colorful bell peppers makes for a satisfying and nutritious meal.

History

Minced Meat-stuffed Peppers is a traditional dish that can be found in various cuisines around the world. It is a popular recipe in Mediterranean and Middle Eastern countries, where bell peppers are a staple ingredient in many dishes. The recipe has been passed down through generations and has evolved over time to include different variations and ingredients.

Ingredients

8 mixed peppers (red, green, yellow)
500 g minced meat (beef, pork or chicken)
60 g rice
2 onions
chopped parsley
1 can of chopped tomatoes
3 tbsp oil
paprika
salt and pepper

How to prepare

Remove the seeds from the peppers by cutting a hole on top, then wash and dry them.
Finely chop the onions.
Heat the oil in a pan, fry the onions for 2–3 minutes. Add the minced meat and cook for about 5 minutes. Add the rice and tomatoes, season with salt, pepper, and paprika. Cook for another 2 minutes and remove from the heat.
Stuff each pepper with the mixture. Arrange them in an ovenproof deep dish. Fill halfway up with water. Cover with foil and cook for about 15-20 minutes in a preheated oven (190°C). Uncover and cook for another 15–20 minutes until the peppers are cooked.
You can serve them on their own or with Greek-style yogurt. Alternatively, you can make a white sauce by combining 2 tbsp flour and 2 tbsp sunflower oil. Add the sauce from the peppers and boil for 5-10 minutes.

Variations

For a vegetarian version, you can substitute the minced meat with cooked lentils or chickpeas.
You can add different herbs and spices to the filling, such as cumin, coriander, or chili flakes, for a more flavorful dish.
Instead of bell peppers, you can use other types of peppers, such as poblano or Anaheim peppers, for a different taste and texture.

Cooking Tips & Tricks

Make sure to remove the seeds from the peppers before stuffing them to ensure a clean and neat presentation.

- Cooking the minced meat with onions, rice, and tomatoes before stuffing the peppers helps to infuse the flavors and ensures that the filling is cooked through.

- Covering the dish with foil while baking helps to steam the peppers and cook them evenly.

- Serve the stuffed peppers with a dollop of Greek-style yogurt or a creamy white sauce for added flavor and richness.

Serving Suggestions

Minced Meat-stuffed Peppers can be served on their own as a main dish or paired with a side salad or steamed vegetables for a complete meal. They can also be served with a side of couscous or quinoa for added variety.

Cooking Techniques

The key cooking techniques for Minced Meat-stuffed Peppers include sautéing the filling ingredients, stuffing the peppers, and baking them in the oven. These techniques help to cook the peppers until they are tender and the filling is cooked through.

Ingredient Substitutions

Instead of chicken, you can use beef, lamb, or turkey mince for the filling.

- You can use brown rice or quinoa instead of white rice for a healthier option.

- If you don't have fresh parsley, you can use dried parsley or other herbs such as thyme or oregano.

Make Ahead Tips

You can prepare the filling for Minced Meat-stuffed Peppers in advance and store it in the refrigerator for up to 24 hours. When ready to cook, simply stuff the peppers and bake them in the oven.

Presentation Ideas

To make Minced Meat-stuffed Peppers more visually appealing, you can garnish them with fresh parsley or a sprinkle of paprika before serving. You can also serve them on a bed of couscous or rice for a more elegant presentation.

Pairing Recommendations

Minced Meat-stuffed Peppers pair well with a variety of side dishes, such as a Greek salad, roasted vegetables, or garlic bread. They also go well with a glass of red wine or a refreshing lemonade.

Storage and Reheating Instructions

Minced Meat-stuffed Peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the peppers in a baking dish, cover with foil, and bake in a preheated oven at 180°C for 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Minced Meat-stuffed Peppers contains approximately 350 calories. The calorie content may vary depending on the size of the peppers and the amount of filling used.

Carbohydrates

Each serving of Minced Meat-stuffed Peppers contains approximately 25 grams of carbohydrates. The rice and tomatoes in the filling contribute to the carbohydrate content of the dish.

Fats

Each serving of Minced Meat-stuffed Peppers contains approximately 15 grams of fats. The fats come from the oil used for cooking the filling and the natural fats present in the minced meat.

Proteins

Each serving of Minced Meat-stuffed Peppers contains approximately 20 grams of proteins. The protein content comes from the minced meat, which is a rich source of protein.

Vitamins and minerals

Minced Meat-stuffed Peppers are a good source of vitamins and minerals, including vitamin C, vitamin A, and potassium from the bell peppers. The dish also contains iron and zinc from the minced meat.

Alergens

Minced Meat-stuffed Peppers contain allergens such as onions and gluten from the flour used in the white sauce. Individuals with allergies to these ingredients should exercise caution.

Summary

Minced Meat-stuffed Peppers are a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. The dish is filling and satisfying, making it a great option for a wholesome dinner.

Summary

Minced Meat-stuffed Peppers are a flavorful and satisfying dish that is perfect for a family dinner or a special occasion. With a delicious filling of minced meat, rice, and tomatoes stuffed inside colorful bell peppers, this recipe is sure to be a hit with everyone at the table.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for minced meat-stuffed peppers. It was many years ago, back in my younger days when I was just starting to explore the world of cooking and trying out new recipes. I had always been fascinated by the way different ingredients could come together to create delicious dishes, and I was eager to learn as much as I could.

One day, I was visiting my dear friend Margie, who was known for her amazing collection of recipes from all over the world. She had traveled far and wide, gathering recipes from every corner of the globe, and her kitchen was like a treasure trove of culinary delights. As we sat sipping tea in her cozy kitchen, she suddenly turned to me with a twinkle in her eye and said, "I have a special recipe to share with you today, my dear. It's a family favorite that has been passed down for generations - minced meat-stuffed peppers."

I was intrigued. I had never heard of such a dish before, and I couldn't wait to see how it was made. Margie pulled out a tattered old recipe card from her drawer and handed it to me, explaining that it had been given to her by an elderly woman she had met on her travels through Italy. The woman had taught her how to make the dish in her tiny kitchen, using fresh ingredients from her garden and a secret blend of spices that made it truly unforgettable.

As I read through the recipe, I could feel my excitement growing. The combination of ground meat, rice, tomatoes, and herbs sounded delicious, and I could already imagine the savory aroma that would fill my kitchen as the peppers baked in the oven. Margie offered to walk me through the steps, showing me how to prepare the peppers, mix the filling, and stuff them just right so that they would bake to perfection.

We spent the afternoon cooking together, chopping vegetables, browning the meat, and simmering the tomato sauce until it was thick and rich. Margie shared stories of her travels and the people she had met along the way, each one leaving a lasting impression on her and inspiring her to create new dishes in her own kitchen. I listened intently, soaking up every word and savoring the experience of learning from someone who had such a deep love for food and cooking.

Finally, the moment of truth arrived. We carefully stuffed the peppers with the fragrant meat mixture, topping them with a sprinkle of cheese before popping them into the oven to bake. The scent that wafted from the oven was intoxicating, filling the kitchen with the tantalizing aroma of herbs and spices mingling with the sweetness of the peppers.

As we sat down to enjoy our meal, I took my first bite of the minced meat-stuffed pepper and closed my eyes in delight. The flavors exploded on my tongue, each bite a symphony of tastes and textures that danced across my palate. The meat was tender and juicy, the rice perfectly cooked, and the peppers soft and sweet. It was a dish unlike anything I had ever tasted before, and I knew that it would become a favorite in my own kitchen for years to come.

From that day on, minced meat-stuffed peppers became a staple in my cooking repertoire. I made them for family gatherings, potlucks with friends, and quiet weeknight dinners when I needed a comforting and satisfying meal. Each time I made them, I thought of Margie and the elderly woman in Italy who had shared her recipe with us, grateful for the gift of learning something new and delicious that had brought so much joy to my life.

And so, the recipe for minced meat-stuffed peppers has become not just a dish that I cook, but a story that I tell - a tale of friendship, adventure, and the magic of good food shared with those we love. It is a recipe that I will pass down to future generations, along with the memories of the day I first learned to make it and the sense of wonder that still fills me every time I take a bite.