Italian style stuffed peppers

Italian style stuffed peppers - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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With beef and cheese with Italian flavours

Italian peppers make a perfect lunch or even dinner and are ideal prepared in advance. These Italian peppers have a meat filling made from beef, Parmesan cheese, herbs and brown rice. The peppers are first roasted to soften the flesh and bring out the pepper flavours. Simple fresh flavours are combined into the mix resulting in a delicious Italian style meal. Ensure you select even sided large peppers or capsicums when buying. Leaving the stems on gives it a more rustic appealing look, but that’s entirely optional. A serve of two halves per person is perfect but you can also serve half with a nice salad. Enjoy my Italian style stuffed peppers.

Ingredients

4 large red or green bell peppers (Capsicums)
¼ cup extra virgin olive oil
1 large brown onion
2 garlic cloves
1 tbsp oregano
½ cup Pine nuts
10oz- 300g minced beef
½ cup brown rice cooked (cold)
1 whole egg
2 tbsp tomato paste
½ cup fresh mint
1 cup flat leaf parsley
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
Salt and pepper

Steps

Step 1
Preheat oven to 400°F – 200°C.
Step 2
Slice bell peppers (capsicums) in half vertically through the stem and scoop out seeds and any membranes. Rub in olive oil inside and out, place on parchment paper and roast in oven 20 minutes at 400°F – 200°C. Remove and leave to cool.
Step 3
In a non stick frying pan, add a drizzle of olive oil, chopped onion, garlic and oregano, cook until softened. Leave to cool.
Step 4
In a dry pan, add the pine nuts and toast until golden brown. Leave to cool.
Step 5
In a mixing bowl, add the minced meat, brown cooked rice, tomato paste, chopped mint, chopped parsley, Parmesan cheese, pine nuts, one whole egg, seasoning. Mix by hand.
Step 6
Using a spoon, scoop out and fill each pepper half. Pack them tightly into the corners.
Step 7
Top with grated Mozzarella cheese and bake in oven at 320°F – 160°C for 45 minutes.

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