Mince Meat Stuffed Peppers
Servings: 5 people
Ingredients
For the peppers:
- 17,6 oz/ 500 g minced meat
- about 10 bell peppers see notes
- 2 tomatoes very ripe, grated (see notes)
- 1 large onion finely chopped
- ½ cup/ 100 g rice
- 3 tablespoon olive oil or other vegetable oil
- 1 teaspoon paprika
- salt and pepper to taste
- parsley to taste finely chopped
For the sauce (optional):
- 2 tablespoon all purpose flour
- 2 eggs
- ¾ cup/ 200 ml plain yogurt
- salt and pepper to taste
Instructions
Peppers:
- In a frying pan heat the olive oil and cook the onion until translucent. Add the rice and cook it until transparent as well. Add the tomatoes and ½ cup of water. Cook, until the water evaporates and the rice is softer. Add the meat and mix very well. Cook until it is all browned. Ad paprika, salt and pepper and mix. Remove from heat and add the chopped parsley.
- Cut the top of the peppers and clean them inside. Stuff them with the cooked minced meat. Arrange the stuffed peppers in a baking tin. Add about 1 cup water so that it covers the bottom of the tin. Bake for about 1 hour or until the peppers become brown and the peel comes out easily.
- Serve them hot. Optionally pour the sauce on top.
Sauce:
- Combine the yogurt and the flour and mix until smooth. Add the eggs and mix very well. Cook the sauce at a low heat, mixing all the time, until it thickens.
- Alternatively you can simply pour the mixture on top of the ready peppers in the pan and leave it in the oven for another 3-4 minutes. This will significantly reduce the preparation time.
Notes
- You can use any kind of large sweet peppers, no matter of the colour. The number of peppers depends on their size.
- Grate the tomatoes, removing the peel or first peel them and then chop them finely. Alternatively you can use ⅔ cup/ 150 ml canned tomatoes.