Stuffed peppers

 

Love the bright color of those peppers. Oh, makes my mouth water just looking at this picture!

There is nothing better than going to shop for fresh products. We don’t do this often enough but when we do we like to go to the Saluhallen.

Quality is supreme, especially when it comes to the meat. I also appreciate attention to detail ;)

My favourite part though is shopping for bread. 

And my sisters as well! She chose bread for the day and of course it had to be French baguette!  

This recipe is one of my childhood favourites. My grandmother would usually prepare it in the fall and winter and the house would smell like home.

You can serve peppers with mash potatoes or bread. We chose walnut French baguette since it’s more robust in flavour and complements peppers well. 

Ingredients:

6 peppers

350gr ground meat (I use pork and beef)

Couple of tbsp. of olive oil

1 yellow onion

3-4 carrots

2 cloves of garlic

2 tbsp. rice

2-3 Tomatoes or potatoes for sealing the peppers

Salt

Pepper

2 tbsp. dried parsley

A touch of dried chilli

1 tsp ground paprika

Water for covering the peppers + 6-8 tbsp.

4 tbsp. flour

3 tbsp. tomato pure

Stock cube

Process:

In a skillet with high sides heat up the olive oil to a medium-high heat, then sweat the onion until soft. Add the garlic, let it soften a bit and releases its aroma. 

Add the meat. With a wooden spoon break the meat into small pieces and cook through. Add the rice, then seasoning and grind carrots. Cook for a couple of min just until flavours combine. 

Stuff the hollowed peppers with meat filling then seal each with a piece of tomato or potato. 

Place peppers into casserole dish, cover with water, bring to a boil than reduce the heat to low-medium heat so than it continues to bubble gently. Cook for about 30min with the lid on covering most of the casserole. 

Take the lid of the peppers, bring to a boil. In a small pan on a medium-high heat combine flour, tomato pure and 6-8 tbsp. of water, let it come to a boil. Stir in the mixture into the water where peppers are cooking. Add stock cube and let it cook for a couple of min while tasting and adjusting. 

Serve with mash potatoes, bread and a click of crème fresh. 

Enjoy! 

M