Peppers Stuffed with Lamb and Beef Mince
⏳ Time
2 hours
🥕 Ingredients
17
🍽️ Servings
12
Description
Peppers stuffed with lamb and beef mince
Ingredients
- Rice - 1 cup
- Pork Mince - 14.1 oz
- Veal Mince - 14.1 oz
- Orange Bell Peppers - 7 pieces
- Onion - 2 pieces
- Herbs - 1 bunch
- Crushed Tomatoes in Their Own Juice - 14.1 oz
- Grated Pecorino Pepato Cheese - 2 tablespoons
- Safflower Oil - 2 tablespoons
- Ground Black Pepper - a pinch
- Black Cumin (Cumin) - 2 teaspoons
- Ground Cinnamon - 2 teaspoons
- Chili Flakes - a pinch
- Garlic - 3 cloves
- Passata Tomato Sauce - 1 tablespoon
- Raisins - 3.4 oz
- Pistachios - ½ g
Step by Step guide
Step 1
Cook the rice.
Step 2
Chop the onion. Sauté the onion in sunflower oil, add a teaspoon of sugar, salt (do not add more salt later), a bit of black pepper (to taste), cumin, cinnamon, and garlic, and cook for about 5 minutes over medium heat.
Step 3
Push the onion with spices to the side, add both types of mince gradually to the free half so everything cooks evenly.
Step 4
Add the tomatoes with juice, tomato paste, raisins, and chili pepper, simmer uncovered for 40 minutes, then let cool.
Step 5
Preheat the oven to 356°F.
Step 6
Mix the mixture with rice, Parmesan, nuts, and herbs.
Step 7
Fill the halved peppers (without seeds) with the filling and place them in a baking dish lined with parchment paper.
Step 8
Cover with foil and bake for 20 minutes.
Step 9
Then remove the foil and bake for another 20 minutes.
Step 10
Optionally sprinkle with cheese and let it bake for another 10 minutes.
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