Stuffed Peppers
Peppers are perfect for stuffing and are deep enough to make a main meal out of. Alternatively, serve as an accompaniment to a variety of Greek-style dishes, or serve up with hummus and pitta bread.
- Recipe serves8
- Preparation Time15 min
- Cooking Time80 min
Ingredients
- 500g lean minced meat (beef, pork or turkey)
- 200g white rice
- 1 medium size onion, finely chopped
- 1tbsp olive oil
- 250ml beef or vegetable stock made from a Knorr Stock Cube
- 6 bell peppers (green, red, orange or yellow), hollowed out for stuffing
- 2 cans crushed tomatoes
- 2 garlic cloves, finely crushed
- 1tsp dried oregano and thyme
- Fresh pepper to taste
Method
- Pre-heat the oven to 200°C, 180°C fan, Gas Mark 6. Saute the onions and garlic in olive oil until soft and golden.
- Prepare the sauce by mixing in the stock, tomatoes and herbs. Cook for 10–15 minutes.
- Reserve ½ of the sauce. Add the meat and rice to the remaining ½ of the sauce in a pan. Mix well and cook together for 5–7 minutes.
- Stuff the peppers with rice and meat mixture. Place in a baking dish. Pour the remaining sauce over the peppers. Bake for 1 hour or until the peppers are tender.
