Hearty Stuffed Peppers

Hearty Stuffed Peppers

Hearty Stuffed peppers

Stuffed peppers is a dish found in many cuisines, particularly in Spanish cuisine, and it’s also a very common in Serbian Dish as well.  I grew up on a farm in Serbia and our garden was abundant with all the vegetables that go into making stuffed peppers.  Add some meat to this dish and you have a hearty meal. 

You can make a vegetarian version of this dish or substitute any kind of ground meat as well as incorporate your favorite vegetables.  Get creative and add raisins or pine nuts to the mixture. 

Traditionally, a sauce was also made for the stuffed peppers, but you can use your favorite pasta sauce in this recipe

  • 1 Cup of olive oil
  • 1/2 Onion
  • 2 Celery stalks
  • 1 Cup of shredded carrots
  • 1 Grated zucchini
  • 5 Large mushrooms
  • 2.5 lbs Ground Turkey, or Ground beef or pork
  • 2 Eggs
  • 1 Cup of rice
  • 5-6 Garlic cloves
  • 1/2 bunch of fresh parsley, chopped
  • Black pepper and sea salt to taste
  • 10 Large bell peppers (green, red, orange or yellow)
  • 1  Jar of Pasta Sauce

Cook 1 cup of rice and set aside.  Heat olive oil in a skillet and sauté onion, celery and carrots and mushrooms.  After a few minutes add the zucchini.  Add the meat and cook until meat is  done.  Remove meat mixture from heat.  Add salt and pepper, 1 cup of cooked rice and 2 eggs
Incorporate fresh parsley and garlic

Stuff Peppers

Half the peppers or keep them whole. Remove the top stem, seeds and membrane from peppers making sure to leave the lip on the pepper so the mixture stays in the pepper.   Stuff the peppers with the mixture being careful not to overstuff the peppers, you’ll need to leave a little extra space for the rice to expand.  Place the peppers in a roasting pan and add the pasta sauce and enough water to cover the peppers only 1/4 of the way.

In a 350 degree preheated oven bake stuffed peppers for 45 minutes or until peppers are tender.

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