Stuffed peppers with vegetables, meat, and rice

Stuffed Peppers with Vegetables, Meat, and Rice – A Savory and Comforting Recipe

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 4-6

Who doesn’t love a dish that brings together the delicious flavors of vegetables, meat, and rice? Stuffed peppers with vegetables, meat, and rice are a perfect choice for a family meal or a dinner with friends. This classic dish, with deep roots in culinary tradition, is not only delicious but also an excellent way to use seasonal ingredients.

Ingredients needed:

- 5 small red peppers
- 1 large red pepper
- 1/4 onion (about 50 g)
- 3 small carrots (about 150 g)
- 200 g ground beef or pork (or a combination)
- 100 g rice (about 3 handfuls)
- 1 large eggplant or 1 small eggplant
- 3 tablespoons tomato paste
- 1 raw egg
- 50 ml olive oil
- Chopped parsley (to taste)
- Seasoning, salt, and pepper (to taste)

Step by step for a perfect result:

1. Preparing the peppers:
Start by washing the peppers thoroughly. Remove the stems and carefully clean out the seeds. Let them drain in a well-ventilated area so they are not wet when you fill them.

2. Preparing the vegetables:
Finely chop the onion and sauté it in a pan with olive oil over medium heat until it becomes translucent, about 3-4 minutes. Add the grated carrots and continue to sauté the mixture for another 5 minutes.

3. Adding the eggplant and rice:
Rinse the rice under cold running water to remove the starch. Add it to the pan along with the diced eggplant. Cook everything over low heat for 5-7 minutes, stirring constantly to prevent sticking.

4. Adding the tomato paste:
Pour in the tomato paste and a cup of water, mixing well. Allow the mixture to simmer on low heat for 5 minutes, then turn off the heat and let it cool slightly.

5. Preparing the filling:
Once the mixture has cooled, add the ground meat, egg, chopped parsley, salt, pepper, and seasoning. Mix all the ingredients well until you achieve a uniform filling.

6. Filling the peppers:
Using a spoon, fill each pepper with the vegetable and meat mixture, leaving a little space at the top for expansion during cooking.

7. Final preparation:
Dust the pepper tops with flour and replace the stems as "caps." Using a knife, make a few holes in each pepper to prevent them from bursting while boiling. Place them in a deep pot, cover them with warm water, and add salt, seasoning, and oil. Simmer on low heat for about 1 hour, until the peppers are tender and the filling is cooked through.

Helpful tip:
If you want to add extra flavor, consider using herbs like thyme or oregano in the filling. These will give your dish a Mediterranean touch.

Possible variations:
You can experiment with different types of meat (chicken, turkey) or make a vegetarian version by substituting the meat with mushrooms or tofu. You can also add spices like paprika or chili for a spicy kick.

Serving suggestions:
This dish pairs perfectly with a fresh tomato and cucumber salad or a side of polenta. A glass of dry white wine will complement the flavors beautifully.

Nutritional benefits:
These stuffed peppers are an excellent source of protein, vitamins, and minerals, thanks to the fresh vegetables and meat. Additionally, the rice provides complex carbohydrates, offering the energy needed for an active day.

Frequently asked questions:
1. Can I use yellow or green peppers?
Yes, you can use any type of pepper you like. The taste will vary, but they will be just as delicious.

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

3. Can I freeze stuffed peppers?
Yes, you can freeze stuffed peppers. Make sure they are completely cooled before placing them in the freezer. When you want to eat them, thaw them in the refrigerator and heat them in the oven.

So, gather your ingredients and enjoy a culinary experience that will fill your home with divine aromas. Bon appétit!