Stuffed peppers

Filled peppers are probably one of the dishes I love most, I just love to make it and am probably one of the dishes I could eat every day. You can also vary on the ridge types of ingredients you use, but this particular recipe is one of my favorites. This is the way my mother always tends to make it, and I just love how she always made it.

I spend about 1 hour on this dish.

You need:

  • 4 peppers
  • 400 gram/14.1 oz minced meat
  • 200 gram/ 7.0 oz paella rice
  • 4 cups of water water (add more when needed)
  • 2 spring onions
  • 2 tomatoes
  • 1 bag of Oriental casseroles
  • 2 tablespoons vegeta (by taste and pleasure)
  • black pepper (by taste and pleasure)
  • 2 tablespoons of pepper powder

This is what you do:

Put some cooking oil in the pan and add the minced meat for roasting. Add paprika powder, black pepper and vegeta. When the meat is almost cooked, cut two spring onions and place in pan with 200 gram/ 7.0 oz of paella rice and add 4 cups of water. Water you add as needed until the rice is almost cooked. While the filling is being cooked, take the peppers cut the top with the knife and raise them. When the filling is finished, fill the pepper to the top, divide the tomato into two halves and place it in the pepper after filling and then put the top of the peppers in the end.

Take the peppers in an oven mold and add about 4 deciliter/ 1.6 cup water in the mold. I usually put the peppers on the sides and turn them underneath so they get a nice golden color. You take the rest of the fills and put it in the oven mold mixes it with the water. Roast peppers in the top so about 8 min each side. When you turn it to the last side, take a jug, add a bag of oriental pot mixes with 1 cup of water and add it to the oven mold over the peppers and mix well with the water and rice in the mold. Put the mold in the top for 5/10 min depending on how fast you see the “sauce” boil.


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