Sunday, February 20, 2011

Stuffed Peppers

I made Persian Style Spaghetti for my family tonight and since I'm not eating starches, I decided that stuffing the meat mixture into a pepper might be a yummy idea. It actually worked out very well. I just sprinkled some grated parmesan on top and it tasted just as good as pasta!

6-8 servings

6-8 sweet bell peppers (any colour)
1 lb lean ground beef
1 large onion diced
1 red pepper diced
2 celery stalks diced
1 teaspoon turmeric
1 teaspoon paprika
1/2 teaspoon cinnamon

Slice the top off the peppers (keeping the tops). Slice a very sall amount off the bottom just so that the peppers stand up. Remove seeds. Rinse inside and out and set aside to dry.

Sautee the beef in a nonstick pot on medium high heat breaking it up with a wooden spoon (or a potato masher works better). Add the vegetables and keep cooking until meat is done. Add spices and stir well. Add tomato paste stirring well and cook another 2 minutes. Let cool slightly then stuff into dry peppers. Put the pepper tops back on (it's optional of course) and wrap each pepper in a double layer of foil or, line a glass baking dish in a double layer of foil and cover with more foil. Bake at 400F for 45 minutes or until the peppers are tender. Let cool for 10 minutes before serving.

Tip: You could probably stuff this meat mixture into other vegetables like eggplant or tomatoes. I didn't have any mushrooms but if you do, they're also good to add to this recipe.

- stuffed peppers -

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