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4 Comments Stuffed bell peppers; that is just one of those dishes that used to be quite popular once upon a time, but are now considered a bit ‘old fashioned. But they are still delicious and this easy recipe for stuffed bell peppers with an Eastern twist is the perfect little side dish!
Stuffed bell peppers with Eastern twist.
Back in the day when I first visited Greece, I remember that this dish was quite famous in Greece. They had stuffed tomatoes and stuffed bell peppers. And you literally could find them anywhere you went. In recent years I also visited Greece but I can’t remember seeing them on the menu anymore. I guess that means that they are out of fashion. Even in Greece!
That said; I still think they are a delicious little dish. They’re easy to make and you can simply stuff them with anything you like. I kept it simple here and only used ground beef, mushrooms and zucchini. But you can easily add something like lentils or chickpeas to the mix. As it is, I would keep this as a side dish as it is fairly light. But add some legumes and serve more than one half per person and the stuffed bell peppers could really also be used as a main event.
Love bell peppers?
If you love bell peppers than check out this delicious spicy bell pepper soup or this bell pepper soup with ground beef as well! It’s pretty tasty. I realize I use a lot of bell peppers but mostly as an addition in something like a salad. Which works well but in this recipe they do shine on their own.
Stuffed bell peppers with eastern twist
Ingredients
- 3 large bell peppers
- 300 gram ground beef
- 1 cloves garlic
- 1 onion sliced finely
- 2 tbsp tomato paste
- 2 tsp garam masala
- 75 gram chestnut mushrooms
- 1/2 zucchini in small cubes
- pepper and salt
- Cilantro for serving
How to make the stuffed bell peppers
- Preheat the oven to 180˚C/350˚F
- Slice the bell peppers length wise in half. Remove the seeds and inside membranes but keep the tops intact.
- Position the bell peppers with the open side facing upwards in a casserole or on a baking tray. Once the oven is preheated place them in for 10 minutes. They are still empty at this point.
- In the meantime cut the onion and the garlic. Put a little oil in the pan and sauté the onion and garlic until translucent, add the meat and bake until cooked and brown. Add the herbs, mushrooms and zucchini.
- Saute all until cooked.
- Take the bell peppers out of the oven and fill the halves with the minced meat mixture. Place back in the oven for another 10 minutes or until the bell peppers are cooked.
- Serve with fresh cilantro
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Stuffing bell peppers may be a bit old fashioned but it still has all the flavor!
Enjoya peppers are so beautiful and your stuffing sounds fabulous. Great recipe for entertaining.
Thanks Cathy and yes they are indeed beautiful peppers!
Wonderfully spicy! I love stuffed bell peppers and ras-el-hanout.
Cheers,
Rosa