This classic comfort dish features tender green peppers filled with a savory mixture of minced beef, grated onion, and egg, then baked in a robust sauce of chopped tomatoes, mushrooms, and Italian herbs. The peppers are briefly parboiled to ensure they stay crisp-tender while the filling cooks through. The resulting dish offers a perfect balance of juicy meat, earthy mushrooms, and bright tomato acidity. It is a versatile meal suitable for a cozy weeknight dinner or a hearty lunch. The flavors meld beautifully during the slow bake, creating a satisfying dish that is both rustic and refined. Serve hot for the best texture and flavor experience.
Stuffed Peppers -L.F.
Description
This classic comfort dish features tender green peppers filled with a savory mixture of minced beef, grated onion, and egg, then baked in a robust sauce of chopped tomatoes, mushrooms, and Italian herbs. The peppers are briefly parboiled to ensure they stay crisp-tender while the filling cooks through. The resulting dish offers a perfect balance of juicy meat, earthy mushrooms, and bright tomato acidity. It is a versatile meal suitable for a cozy weeknight dinner or a hearty lunch. The flavors meld beautifully during the slow bake, creating a satisfying dish that is both rustic and refined. Serve hot for the best texture and flavor experience.Ingredients
Directions
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Preheat oven to 160&# 194;°C (325ðF), gas mark 3.
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Chop 4 mushrooms and dry fry them with 1 chopped onion in a little water until soft and transparent.
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Chop the tinned tomatoes and add them to the pan with the onions and mushrooms, including the tomato juice.
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Add 1/2 teaspoon sugar substitute, 1 stock cube, 1/4 pint boiling water, and Italian seasoning to the pan.
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Simmer the sauce over low heat for 15 minutes.
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Cut 3 green peppers in half lengthwise and remove the seeds.
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Place the pepper halves in a pan of boiling water and simmer for 5 minutes, then drain well.
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Grate 1 medium onion and mix it with 8 oz lean minced beef, 1 small beaten egg, and seasoning.
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Stuff the drained pepper halves with the beef mixture.
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Place the stuffed peppers in an ovenproof dish and pour the prepared tomato sauce over them.
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Cover the dish and bake for one hour.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 63.0kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 17.5mg1%
- Total Carbohydrate 13.7g5%
- Dietary Fiber 4.2g17%
- Sugars 9.1g
- Protein 3.1g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Note: The original title and tags suggest a vegan dish, but the directions explicitly call for minced beef and egg. This recipe is not vegan. For a vegetarian version, substitute the minced beef with lentils or textured vegetable protein and omit the egg, using a flax egg or breadcrumbs as a binder if needed.
Storage: Allow leftovers to cool completely before covering and refrigerating for up to 3 days. Reheat gently in the oven or microwave.
Tip: You can use red or yellow bell peppers for a sweeter flavor variation.
