I did put together two different stuffings for those roasted peppers.
This a tasty dish that can be eaten both, in Winter and in the Summer; it has rice, meat and veggies and it will fill you up.
Serves: 8 peppers Preparation time: 40 minutes Cooking time: 45 minutes
8 big peppers (red, yellow orange)
Rice 150 gr
Beef mince meat (lean and organic preferable) 500 gr
1 chopped tomatoes tin
1 or 2 carrots
Celery 1 or 2 stalks
Herbs of your choice (In the Summer I go for basil, fresh origano but you can also use thyme and sage) all finely chopped
1 tsp of turmeric
Grated Parmesan cheese and breadcrumbs
First prepare the sauce.
Cut onions, carrots and celery into thin slices. Heat some oil in a pan and fry them up until tender, adding some water when necessary.
When ready, add the mince meat, stir well and when the meat has turned brownish, add the tomatoes, salt, pepper, the turmeric and the herbs.
Stir again, add some water and bring to boil then low the heat and cook with a lid on for about 20 minutes.
Stir occasionally making sure the sauce is neither dry nor to liquidy (with to much water). If that happens, take off the lid and let the excess water evaporate when boiling.
Wash the peppers, cut the top off and clean them inside.
Add some salt and put them on a tray in the oven for about 15 minutes. They will release some water so empty them once ready.
In the meantime cook the rice for 15/20 minutes in salted water, cool it down under running cold water and drain.
I do prepare my meat sauce before and keep it in the fridge so when the rice is ready, add it to the meat sauce at room temperature (take it out of the fridge when you start cooking), add the Parmesan cheese and mix all up.
When the peppers are ready - they must be softer but still firm - fill them with the stuffing, add some breadcrumbs on top, put their lid back on and again cook in the oven (still 180 degrees) for another 30 minutes.
Serve them warm and enjoy!
You can keep them in the fridge and eat them the following day. Still good!