Stuffed peppers are healthy and delicious. You can use it in all directions and you will certainly make an impression during a dinner with friends.
You can stuff the peppers with vegetables, meat, rice and herbs to taste. We have collected a number of different recipes for you to inspire you.
Stuffed peppers with rice
All kinds
Ingredients
4 red peppers
1 onion, chopped
3 tbsp olive oil
1 clove of garlic, finely chopped
300 g minced beef
1 pack of rice 1 minute (300 g)
1 tin corn kernels (198 g), drained
1 tbsp paprika spicy
Prepare
1. Preheat the oven to 190°C. Cut the peppers in half lengthwise and remove the seeds. Place the halves open side up on a baking tray or roasting tray lined with baking paper.
2. Heat 2 tbsp oil in a frying pan and fry the onion for 3 minutes. Add the garlic and fry for 1 minute. Add the minced meat and fry for about 3 minutes. Add the rice and corn and season with the paprika and salt and pepper. Fill the peppers with the mixture and drizzle with the rest of the oil.
3. Bake for approx. 20 minutes until soft and cooked through.
Stuffed bell pepper with minced meat and pine nuts
All recipes
Ingredients
olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
50 g pine nuts
300 g minced beef
salt and pepper
1 tablespoon Italian herbs
2 tablespoons of ketchup
a dash of Worcestershire sauce
1 egg
a handful of grated (mature) cheese
2 peppers
Prepare
1. Saute the finely chopped shallot and garlic in a frying pan until the shallot is soft. Add the pine nuts and fry until the pine nuts are slightly discolored. Remove from heat and let cool slightly.
2. Preheat the oven to 180 degrees. Grease a baking dish with a little oil.
3. Mix the shallot mixture with the minced meat and add salt, pepper and Italian herbs to taste. Add ketchup, Worcestershire sauce, egg and grated cheese and mix the minced meat (with your hands) well.
4. Cut the caps off the peppers and remove the seeds and ribs. You can also cut each bell pepper in half lengthwise so that you have four 'cups'. Fill each pepper with the mincemeat mixture and place in a baking dish. Brush the minced meat with a little olive oil.
5. Bake the stuffed peppers in the preheated oven for about 25 minutes, until the mincemeat is cooked.
Filled bell peppers vegetarian
24Kitchen
Ingredients
Onions
Garlic
Paprika
Eggplant
Zucchini
Rosemary
Thyme
Olive oil
Cherry tomatoes
Yellow peppers
Mozerella
Preheat the oven to 160 ºC.
Prepare
Watch the video on the 24Kitchen website.
1. Chop the onions and finely chop the garlic. Then cut the bell pepper, eggplant and zucchini into equal small cubes. Strip the rosemary and thyme from the stems and finely chop.
Heat a dash of olive oil in a large pan and sweat the onions and garlic.
2. Then add all the chopped vegetables. Cut the cherry tomatoes into quarters and add these to the pan as well.
3. Halve the yellow peppers and remove the seeds. Grease the baking dish with olive oil and place the halved peppers in the baking dish. Fill the peppers generously with the vegetable filling. Pick the mozzarella and divide it over the stuffed peppers.
4. Bake the peppers in the oven for 25 minutes.
