Stuffed peppers with meat, mushrooms, and zucchini

Delicious Recipe: Stuffed Peppers with Meat, Mushrooms, and Zucchini

Cooking is not just a necessity; it is an art, an opportunity to bring joy into our lives and those of our loved ones. Today, I invite you to discover a savory recipe for stuffed peppers with meat, mushrooms, and zucchini, which will transform your meal into a true celebration of flavors. This recipe is perfect for using seasonal ingredients and creating a tasty, nutrient-rich dinner.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 6

Necessary ingredients:

- 10 large bell peppers
- 300 g minced meat (beef or pork, according to preference)
- 1 handful of rice (approximately 100 g)
- 5 large mushrooms (champignon or button)
- 1 medium zucchini
- 1 carrot
- 1 onion
- 150 g tomato paste
- 1 egg
- Salt and pepper, to taste
- Fresh dill and parsley, chopped
- 5 small tomatoes (to make caps for the peppers)

1. Preparing the ingredients

Before starting, make sure you have all the ingredients at hand. It is essential to choose fresh bell peppers with vibrant color that are firm to the touch. This type of pepper is ideal for stuffing due to their shape.

2. Cleaning and cutting the vegetables

The first step is to remove the tops of the peppers. Use a sharp knife to carefully cut them off. After removing the tops, wash them well both inside and out.

Peel the zucchini, then cut it into small cubes. A useful trick is to sprinkle a pinch of salt over the zucchini, allowing it to drain in a plastic strainer for 10-15 minutes. This step will help remove excess water, preventing the filling from becoming too watery.

Chop the onion and carrot finely, and you can slice or cube the mushrooms depending on your preference. These vegetables will add depth and flavor to the filling.

3. Preparing the filling

In a large skillet, heat a little oil over medium heat. Add the onion and carrot, sautéing them for 3-4 minutes until they become translucent. Then, add the mushrooms and drained zucchini, continuing to sauté the mixture for another 5 minutes.

Once the vegetables have softened, add the minced meat and washed rice. Mix well and add 150 ml of tomato paste. Continue cooking, stirring constantly, until the meat is well cooked and the rice absorbs some of the liquid.

Finally, season with salt and pepper, and before turning off the heat, add the chopped dill and parsley, as well as the raw egg. This addition will help bind the mixture together.

4. Stuffing the peppers

Now comes the fun part! Fill each pepper with the meat and vegetable mixture, being careful not to overfill them, as the rice will expand during cooking. You can use a spoon or even your hands to ensure an even filling.

Place half a tomato on top of each pepper, which will act as a lid and help keep the filling inside during boiling.

5. Cooking the peppers

Arrange the stuffed peppers in a deep pot. If you have many peppers, you can stack them, but make sure they are not too tightly packed to allow steam to circulate. Add water up to the shoulders of the peppers, and if you have leftover tomatoes, you can chop them and add them to the pot for extra flavor.

Put the pot on low heat and let it simmer, covering it with a lid. Allow the peppers to simmer for about 40-50 minutes, or until the flesh of the pepper becomes soft and can be easily pierced with a fork.

6. Serving

Once the peppers are ready, serve them warm, sprinkled with freshly chopped green parsley. They pair perfectly with a summer salad or a serving of polenta.

Chef's tip

If you want to add an extra layer of flavor, you can add a few slices of garlic to the pot during boiling. Also, if you prefer a vegetarian option, you can replace the meat with tofu or vegetable mixes.

Calories and nutritional benefits

This stuffed pepper recipe is not only delicious but also healthy. Each serving contains approximately 300-350 calories and is rich in protein and fiber, thanks to the vegetables and rice. Peppers are an excellent source of vitamin C, while zucchini and mushrooms provide antioxidants and essential nutrients.

Frequently asked questions

1. Can I use another type of meat?
Yes, you can use chicken or turkey, depending on your preference.

2. How can I store the stuffed peppers?
Stuffed peppers can be stored in the refrigerator for 2-3 days in an airtight container.

3. Can I freeze the stuffed peppers?
Yes, after they have cooled completely, you can freeze the stuffed peppers. Make sure to wrap them well to prevent freezer burn.

Possible variations

To add a personal touch, you can try adding spices like cumin or paprika to the filling. You can also experiment with different types of cheese, such as feta or mozzarella, for an even more intense flavor.

Conclusion

This recipe for stuffed peppers with meat, mushrooms, and zucchini is an excellent choice for a delicious, flavorful, and healthy dinner. You may have had a surplus of vegetables, but now you have turned this challenge into a memorable meal. Cook with love and enjoy every moment spent with your loved ones!