Stuffed Peppers -L.F.

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.

Cooking Method: Baking, Boiling, Frying, Stewing

Cuisine: Italian

Courses: Appetisers

Difficulty: Intermediate

Servings: 3

Calories: 63.0

Dietary: Gluten-free

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

1 Onion Chopped
14 ounce Tinned tomatoes

Directions

1
Preheat oven to 160&# 194;Â°C (325ÃÂ°F), gas mark 3.
2
Chop 4 mushrooms and dry fry them with 1 chopped onion in a little water until soft and transparent.
3
Chop the tinned tomatoes and add them to the pan with the onions and mushrooms, including the tomato juice.
4
Add 1/2 teaspoon sugar substitute, 1 stock cube, 1/4 pint boiling water, and Italian seasoning to the pan.
5
Simmer the sauce over low heat for 15 minutes.
6
Cut 3 green peppers in half lengthwise and remove the seeds.
7
Place the pepper halves in a pan of boiling water and simmer for 5 minutes, then drain well.
8
Grate 1 medium onion and mix it with 8 oz lean minced beef, 1 small beaten egg, and seasoning.
9
Stuff the drained pepper halves with the beef mixture.
10
Place the stuffed peppers in an ovenproof dish and pour the prepared tomato sauce over them.
11
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.

Keywords: beef, baked, comfort-food, dinner, filling, green-peppers, hearty, italian-herbs, main-course, meal, mushroom-sauce, savory, stuffed-peppers, tomato-sauce, vegetarian-option, weeknight-dinner

Read it online: https://www.chefs-mate.com/recipe/stuffed-peppers-l-f/