We just love stuffing red peppers with everything all year round. By bulking up the beef with fluffy bulgur wheat and loads of fresh veggies and herbs, these stuffed peppers will leave you full and happy. Your fork is waiting…!
Serves: 4 Preparation time: 20′ Cooks in: 1:35′ Ready in: 1: 55′
8 red peppers, tops removed, seeded
1 cup bulgur wheat
300gr ground sirloin
2/3 cup extra-virgin olive oil
1 large onion, finely chopped
1 carrot, grated
1 garlic clove finely chopped
1 large tomato, grated
1 tbsp tomato puree
2 tbsp raisins
2 tbsp pine nuts, toasted
1 bunch parsley, finely chopped
1 bunch spearmint, finely chopped
4 potatoes, in large pieces
1 tsp sugar
salt, freshly ground black pepper
Place prepared peppers in a glass baking dish. Heat a large non sticking pan over medium-high heat. Add onion and a splash of water and stir unti tender. Then add half oil, garlic, carrot and ground sirloin and break down with a wooden spoon. Once meat starts to brown, add salt, pepper and bulgur.
Stir in tomato, sugar, and a little water and cook until most liquid evaporates. Add more seasoning if needed. Remove pan from heat. Stir in parsley, spearmint, pine nuts, raisins and scoop mixture evenly into the peppers. Cover with caps.
Preheat oven to 180C. Season potatoes well with salt and pepper put between the peppers. Mix tomato puree with a cup of warm water and the rest of the olive oil and pour over the peppers.
Cover with foil and bake for an hour, then discard foil and bake until potatoes are nicely colored and all water has evaporated from the pan.