Stuffed Bell Peppers
Paprika with minced meat filling is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 large red bell peppers
- 1 onion
- 1 Garlic clove
- 2 tbsp olive oil
- 100 g risotto rice
- 250 g lamb mince
- 100 ml beef broth
- passata tomatoes (500 g)
- Salt
- Pepper (freshly ground)
- 0.5 tsp hot paprika powder
- 1 tsp herbs de Provence
- 100 g sheep cheese
- 200 g canned corn
- 50 g freshly grated pecorino
Instructions
-
1.
Wash the bell peppers, pat dry, slice them lengthwise and remove stems, membranes, and seeds.
-
2.
Peel and finely chop the onion and garlic. Heat olive oil in a non-stick high pan and sauté the onion with garlic until translucent. Add the lamb mince and cook until crumbly.
-
3.
Pour in the broth and about half of the passata tomatoes. Season with salt, pepper, paprika powder, and herbs de Provence; cover and simmer for about 10 minutes.
-
4.
Dice the sheep cheese finely and mix it with corn into the meat mixture; let everything reduce slightly.
-
5.
Preheat oven to 200°C and pour remaining passata tomatoes into a shallow baking dish (about 30 cm long). Season the tomatoes with salt and pepper. Fill the bell pepper halves with the meat mixture, place them snugly in the tomato sauce, sprinkle Pecorino on top, and bake on the middle rack for about 40 minutes.
