Stuffed Peppers

By Esther Boateng

Looking for a tasty way to enjoy ground beef? Stuffed peppers are a great choice! You can use a basic Bolognese sauce: tomatoes, ground beef, onions, celery, and garlic, and add your rice, and other vegetables of choice to make this meal complete.

You have several options for cooking the peppers. To pre-cook them, remove the tops of the peppers, place them in a baking dish partially filled with about half a cup of water, and let them gently bake/steam in the oven for approximately 10 minutes or until they begin to soften. You don’t want to over-cook; otherwise, it might be a challenge when you try to stuff them with the Bolognese mixture. 

If you opt for the slightly longer baking method, as I did, fill the peppers with the Bolognese mixture, and let them sit in the oven for approximately 30 minutes until they become tender. You may want to slightly shave the base of the peppers, so they sit evenly and don’t topple over. If you have enough peppers to fill your baking dish, you can prop them up against each other for a snug fit.

If you chop your vegetables roughly the same size, they should all cook evenly. If you use a selection of vegetables, be mindful of the varying cooking times. On this occasion, I kept my chopping to a minimum and used several vegetable powders.

This is a meal you can prep in advance and keep in the fridge until you are ready to pop them in the oven. They also keep well for the next day; just reheat and serve. The skins of the pepper will probably wrinkle even more, but I think this adds to their charm.


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