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Home Ground Beef Recipes / Beef Mince Recipes

Old-Fashioned Stuffed Bell Peppers Recipe

Old-Fashioned Stuffed Bell Peppers Recipe
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Stuffed bell peppers are a creative, delicious, and original way to brighten up your dinner plate. Some people prefer to roast the bell peppers with the stuffing filling inside. Still, I find the juxtaposition between the two textures lingering between freshness and savory warmth to be an agreeable taste on the tongue.

The shell of a fresh bell pepper combined with the cooked stir fry adds a nice balance between the heavy meat and light vegetables. This meal is quick to concoct and equally lovely to eat. On days when I have an inkling to cook, I find it quite enjoyable to slip into the kitchen and throw things together.

Old-Fashioned Stuffed Bell Peppers Recipe

Old-Fashioned Stuffed Bell Peppers Recipe

Gretel ShawGretel Shaw
Stuffed bell peppers can make a diner more interesting and flavoursome. The filling will warm you in winter. Give this recipe a try.
5 from 1 vote
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Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Spanish
Servings 4
Calories 751 kcal

Ingredients
 
 

  • Raw meat mince1 pound ground beef (minced beef)
  • Fresh green pepper isolated on white background1 green pepper (green capsicum) - you could use one colour or one of each colour for fun
  • Red pepper1 red pepper (red capsicum)
  • Isolated yellow bell peppers1 yellow bell peppers (yellow capsicum)
  • Orange Bell peppers isolated on white background closeup1 orange bell pepper (orange capsicum)
  • Top view of fresh zucchini1 zucchini
  • Pile of Pita4 pita bread
  • rice1 cup white rice
  • Dried chili pepper flakes in wooden bowl over white10 red pepper flakes
  • dried garlic2 teaspoons garlic powder
  • Spoon with thick brown oyster sauce close up2 tablespoons oyster sauce
  • soy sauce bottles4 tablespoons soy sauce
  • Ground black pepper pile, paths, top1 pinch ground black pepper - adjust for taste
  • wooden bowl of salt1 pinch salt - adjust for taste
  • Dried basil leaves in wooden bowl over white2 teaspoons dried basil
  • bowl of fresh chicken broth1 tablespoon chicken stock (chicken broth or chicken bouillon)
  •  
    ¼ floz Kopparberg strawberry and lime cider - about a quarter of a can
  • Glass bowl of olive oil isolated on white background1 tablespoon olive oil
  • sesame oil3 tablespoons sesame oil
  • Champignon mushroom1 cup mushrooms

Instructions
 

  • Put some olive oil in a heated pan. Let it warm up for 3 to 4 minutes.
  • Place the minced meat in the pan. It takes a lot longer to cook the meat than the zucchini, so let the meat sizzle first.
  • It’s time for seasoning. Put some salt and pepper in, three spoons of sesame oil, two spoons of oyster sauce, two teaspoons of garlic powder, and 4 spoons of soy sauce.
  • Crush 10 dried chili peppers and place them in the pan so that the meat can absorb the flavor.
  • Throw in 1/4 of a Kopparberg strawberry and lime cider. This adds a tangy sweetness to the meat.
  • Cut the top off of four bell peppers to prepare them for stuffing.
  • Cook some jasmine rice in a rice pot.
  • Divvy up the pita bread and place them in the oven to toast.
  • Place the cut zucchini and mushrooms in and place a lid on the pan to let things simmer properly.
  • Take the stir fry out, stuff the peppers, and place the top back on for display.
  • Dish out the rice and pita. You should have enough stir fry leftover to eat with the rice and pita.

Nutrition

Calories: 751kcalCarbohydrates: 81gProtein: 35gFat: 33gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 77mgSodium: 1591mgPotassium: 1005mgFiber: 7gSugar: 7gVitamin A: 1641IUVitamin C: 142mgCalcium: 77mgIron: 6mg
Have you tried this recipe?Please leave a rating and comment.
Tags: bell peppers
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