Stuffed Peppers with Mince and Rice – The Perfect Cosy Winter Meal

Did you know that bell peppers are botanical fruits but culinary vegetables? Pieces of bell pepper are commonly used in garden salads and as toppings on pizza. Today’s recipe is usually prepared with piquillo (long, sweet – smokey tasting) pepper but I couldn’t find any, so I cooked stuffed bell peppers. The result was a delicious and cosy wintery meal.

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Stuffed Peppers with Mince and Rice – The Perfect Cosy Winter Meal

Cooking Method: Baking, Frying, Grilling Cuisine: Bulgarian Courses: Dinner, Lunch Recipe Keys: High Protein Non Vegetarian

Difficulty: Intermediate Prep Time 15 mins Cook Time 60 mins Total Time 1 hr 15 mins

Cooking Temp: 180  C

Ingredients

Servings

• 8 peppers
• 500 g beef or pork mince (or mix of both 50/50)
• 1 onion
• 200 g rice
• salt to taste
• pepper to taste
• garlic granules to taste
• 3 tbsp olive oil
• 2-3 tbsp Bulgarian (or Greek) yoghurt (this will make all the difference)

Instructions

1. Put the olive oil in a medium to high temperature pan. Chop finely the onion and stir until it softens.

2. Boil the rice for about 15 minutes

3. Add the mince and season with salt, pepper and garlic granules to taste. Stir well until the meat is very well cooked (especially if you are cooking with pork mince). Add the boiled rice and mix well

   

4. Wash and cut the stems of the peppers. Remove the seeds from the inside. Pierce the peppers in multiple places using a knife or fork and place in a baking tray.

   

5. Stuff the peppers with the mince filling using a little spoon. Make sure you leave a little but of space at the top.

   

6. Preheat the oven to 180C. Bake the peppers for 40 minutes

7. Serve with 2-3 tablespoons of Bulgarian (or Greek) yoghurt. Cut the peppers and mix with the yoghurt. Enjoy !