I simply love peppers. All shapes, colors and sizes, that is except the green bell peppers which have somewhat bitter taste and I'm not that fond of them.
While shopping in supermarket few days ago, I came across some real yellow and red beauties and it was love at first sight. I bought 2 of each color and armed with my 'prizes' came home and stashed them into the fridge with intention of roasting them and make salad with them.
However, the day was filled with other important things to do, so the roasting was to wait.
My husband doesn't open the fridge that often. First of all, he's completely clueless when it comes to preparing food and second, he has areas of the fridge which are 'no go zone' to his paws :)
He saw the peppers and stared like minute in them and asked when we'll be eating stuffed peppers.
So, my roasted pepper salad was not meant to be, and instead I made the stuffed peppers according to my mum's recipe.
For 4 people you will need:
4 medium colored peppers (about 250-300 grams each)
3 tablespoons cooking oil
1 medium onion, finely chopped
500 grams grounded beef
2 handfuls of uncooked arborio or other starchy rice
2 teaspoons Knorr Aromat (or Vegeta, or zacin C, or Dafinka)
pinch of salt
VERY generous pinch of dried oregano
freshly ground black pepper
2 tablespoons tomato ketchup
pinch of chili flakes
1 tablespoon sweet paprika
2 whole tomatoes to serve as lids
Heat the oil in a frying pan and add the chopped onion. Stir well all the time, so the onion doesn't change color.
When the onion has softened, add the grounded beef and stir well breaking the meat into small pieces with the back of a wooden spoon.
When the meat has browned, add the raw rice, salt, black pepper, Knorr Aromat, chili flakes, oregano and ketchup and give good stir. At the very end, add the paprika, stir again and set aside.
Now it's good time to preheat the oven to 200 grades Celsius.
Wash and dry the peppers and with knife carve the upper part of the pepper (around the handle).
With the help of tablespoon put equal parts of the stuffing into each pepper and then halve the tomatoes and push into the opening to prevent the filling from falling out.
Arrange the peppers on baking dish and add about a glass of water.
Put in the oven and bake for about 30-40 minutes and then turn over, so they become charred on each side.
Bake for another 20-30 minutes until the peppers are soft to touch.
Serve with crusty bread and green salad and enjoy!