Hello, my friends! Today, I will show you how to easily and simply stuffed peppers. These stuffed peppers are so delicious that my dad can’t get enough of them. They’re also simple and quick to prepare!
How to make stuffed peppers:
1) Prepare your peppers. You can cut off the top of the peppers where the stem is or cut them in half lengthwise like I did. Because they are large, I use two peppers for the filling. If you cut off the top of the peppers, you can fit four in the baking dish, and you’ll need about twice as much mincemeat filling.
2) Cut out the stem and scrape all the seeds and white parts with a spoon.
3) Before you proceed to the next step, test that the peppers will fit in the baking dish. There’s nothing worse than mining the peppers’ filling or figuring out an alternative solution.
4) Grated coarsely, Approximately 200 grams of hard cheese with a 20-30% fat content.
5) Coarsely chop two and a half medium onions. The size doesn’t matter.
6) Next, peel about 3 cloves of garlic.
7) Season the meat (300 grams of pork shoulder) with 3 tablespoons of canned tomatoes, 1/3 of a diced onion, two cloves of garlic, a handful of grated cheese, a diced half of bell pepper, 1 tablespoon of parsley (I have dried, but fresh is much better), 1 tablespoon of oregano, ½ tablespoons of cumin, 1 teaspoon of granulated garlic and dried onion, salt and pepper to taste.
8) Stir the mince well so it is completely incorporated, and the onions and peppers are properly incorporated.
9) Stuff the peppers using a spoon. Press the filling properly to fit; it will shrink slightly when roasting.
10) To make a Tomato-based sauce, add the remaining onion, a clove of garlic, the remaining canned tomatoes, 1/2 tablespoon balsamic vinegar, and 1 tablespoon of your favorite ketchup, salt, and pepper to taste. Rinse the can with a little water; for the purposes of the video, I rinsed both the bowl and the can. Stir it all together.
11) Dump the peppers in, cover with a lid, and put the baking dish in a preheated oven at 180 C for 45 minutes.
12) After 45 minutes, remove the lid and sprinkle the peppers with cheese. Bake the peppers in the open baking dish for 20 to 25 minutes. If you don’t want the cheese to form a tougher skin, put it on for about 10 minutes of baking.
13) If you want a thick sauce, blend it before baking, or you can do it after baking when you can reduce and tweak it differently.
Enjoy!
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Time code:
0:00 – Intro
0:13 – Bell peppers
0:44 – Cheese
0:51 – Onion
1:09 – Garlic
1:16 – Seasoning minced meat
2:22 – Filling peppers
2:38 – Tomato base
3:19 – Baking
1 Comment
I guess i'll eat my veggies 😀