Culinary Art - Simple Stuffed Bell Peppers

Stuffed Bell Pepper

 

 

Some recipes of stuffed bell pepper  may include rice and cheese in ingredients and are baked in the oven. What I have here is a very simple recipe that is not only delicious but also lighter to eat...

Ingredients:

• 4  bell peppers - any color
• 1 tablespoon butter/margarine
• olive oil
• 1/2 cup chopped onions
• 2 cloves garlic, crushed
• salt and ground black pepper for seasoning
• 2 teaspoons Soya sauce
• 1/2 kg lean ground beef or 50/50 ground beef /lean pork
• 1 zucchini cut into cubes (carrots can also be a substitute for zucchinis)
• 2 tbsp. creme fraíche (optional)
• 1/2 Liter clear vegetable soup ( can be a remainder from the day before )....or you may substitute this with 1/2 Liter Knorr vegetable soup or Beef soup..

 

 

 

How to :

 

1. Cut tops off peppers; remove seeds and membranes, save the tops. Rinse peppers

    under cold water and set aside. 

 

2. In a pan with 2 tbsp Olive oil, fry  1 clove of crushed garlic and the cubed onions til golden brown.    Add the ground meat and fry until pale in color for about 4-5 minutes. Add 1 tbsp of creme   fraíche, mix properly then  season with 2 tsp. soya  sauce,  salt and pepper .

  

3. Fill the cooked meat into each bell pepper and arrange in a steamer, steam all ( include the pepper  tops  separately )  for about  half an hour. When the skin of the bell peppers become soft, remove  from  steamer, set aside and keep  warm.

 

4. In a casserole with 1 tbsp butter/margarine, fry 1 clove of crushed garlic and the rest of the cubed   onions, cubed zucchinis  until golden brown.. Add 1/2 Liter vegetable soup, cook for 

   about 3 minutes til  zucchinis become tender. 

 

5. Arrange the stuffed bell pepper covered with its top  in a deeper plate (preferrably soup plate) and

    pour a portion of the  liquid with zucchini onto it. Serve with white bread or sliced baguette.

 

 

 

 

Optional : if you wish to make the liquid thicker, you may add cubed carrots to the zucchini´, cook til tender and liquify the vegetables in a blender , then add 1 tbsp of creme fraíche ( see above photo with thicker liquid).

 

 

 

Wishing you happy cooking and enjoy your weekend!

 

Til next,

 

 Mercy