Peppers Stuffed with Minced Meat

Peppers Stuffed with Minced Meat
A delicious Stuffed Recipe over the established traditional, classic recipe made by our mothers and grandmothers, with whatever vegetables they had available or their bowl and including all the big vegetables that could empty their crumbs and filled with rice only, without minced meat, but always delicious and aromatic. From eggplants, potatoes, pumpkins and naturally mature, reddish, vigorous tomatoes. Everything was used perfectly according to the wishes of everyone in the family.
The current proposal is with peppers only without excluding the remaining vegetables, if you like. The filling with minced meat and aromatic herbs also give a very tasty dish. They are made easy and fast since preparing to fill the peppers is not difficult or time-consuming.
We prepare them early in the morning to smell the kitchen flavors and aromas and until lunch time will have been cooked and will be quite lukewarm to enjoy them with feta cheese.
work: 30′ time: 2h:00′ easy:

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Peppers Stuffed with Minced Meat Peppers Stuffed with Minced Meat

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.

Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»

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Ingredients (6 servings)

  • 12 colorful peppers, large
  • 500g (1.1 lbs) minced meat, pork & beef
  • 3 large potatoes in thick slices
  • 200g (7.1 oz) carolina rice
  • 2 large onions
  • 4 cloves of garlic
  • 1 bunch of parsley
  • ½ bunch of mint
  • 1 package of chopped tomatoes or 3 fresh grated tomatoes
  • 1 tbsp tomato paste
  • 1 tsp salt, pepper, chili
  • 1 tbsp turmeric (optional)
  • 120g (4.2 oz) olive oil
In a large bowl add the minced meat, the rice washed, the parsley and the mint chopped and the grated onions.
On top add half of the oil, salt, pepper, chili, turmeric and drained chopped tomatoes. The tomato juice in which the tomatoes were, you will keep on the baking pan.
Knead very well and add salt if necessary. Cover the filling and leave it for a while.
Wash the peppers and cut a lid on the side of the crotch horizontally. Remove the seeds and slightly salt the peppers internally.
With a spoon take a little of the stuffing of the minced meat, which you prepared and fill them up just below the lip of the peppers.
You cover them with their lids and put them in an oven baking pan to make them comfortable. Meanwhile you spread the potatoes. Dissolve the peel in the tomato juice and sprinkle the peppers. You smear with the rest of the oil. Add a little water from one end of the pan. Salt pepper.
Place the pan in the oven, covered, on the lower grill at 200℃ (392℉, Gas Mark:5.7) with air. At 1 hour of cooking, check the cooking. Uncover the baking pan and bake for ~30' still to brown. At the end of cooking, turn off the oven and leave the pan until the meal time.
Peppers Stuffed with Minced Meat Peppers Stuffed with Minced Meat Peppers Stuffed with Minced Meat

Author:Zambia G. Sifaki