Stuffed Bell Peppers | Stuffed Capsicum | Video
These stuffed bell peppers are healthy, comforting, and packed full of goodness.
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Servings
Ingredients
- 1 tablespoon oil
- 1 small onion finely chopped
- 2 garlic cloves finely chopped
- 500 g ground or minced meat beef or lamb
- ½ teaspoon ground cumin cumin powder
- ½ teaspoon ground coriander coriander powder
- ½ teaspoon red chili powder
- 2 small tomatoes chopped
- 2 tablespoon chopped mint or coriander cilantro leaves
- 1 cup cooked rice
- 2 tablespoon tomato sauce tomato ketchup
- 3 red bell peppers capsicums
- Salt and pepper to season
Instructions
- Preheat oven to 180C / 350F. Line a baking tray with baking (parchment) paper.
- Heat oil in a large frying pan over medium-high heat. Add onions and garlic. Saute for 2-3 minutes or until onions turn soft and translucent. Add ground beef. Season with salt and pepper.
- Brown beef, breaking it apart as it cooks, for about 8-10 minutes. Drain excess fat. Stir in ground cumin, ground coriander and red chili powder. Stir fry for a minute. Add tomatoes and mint leaves. Cook for another 2 minutes, or until the tomatoes are mushy. Leave to cool slightly.
- Meanwhile, cut the bell peppers in half lengthwise. Remove the seeds and membranes. Rinse. Set aside.
- Place beef mixture in a large bowl. Add cooked rice and tomato sauce. Stir until well combined. Season with salt and pepper.
- Spoon the meat mixture into bell peppers. Place peppers on the baking tray.
- Bake in preheated oven for 20-25 minutes or until the peppers are tender. Garnish with more mint leaves. Serve warm.
Video
Notes
- For a vegetarian version of this recipe, try a combination of finely chopped paneer (Indian cottage cheese) and veggies.
- You can add more veggies like beans, carrots etc. Chop them finely, and cook them with the ground meat
- If you're not a fan of beef, use ground lamb
- Mint leaves can be replaced with coriander (cilantro) leaves if you like
- You can add more veggies like beans, carrots etc. Chop them finely, and cook them with the ground meat
- If you're not a fan of beef, use ground lamb
- Mint leaves can be replaced with coriander (cilantro) leaves if you like
Nutrition
Serving: 1g | Calories: 561kcal | Carbohydrates: 38g | Protein: 49g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 223mg | Fiber: 3g | Sugar: 14g