Stuffed Red Peppers
We stuff peppers a lot of different ways – this is our current favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: One Dish Vegetables
Ingredients
Scale
- 8oz (240gr) ground beef
- 1 medium onion, chopped
- 1 rib celery, chopped
- 2 cloves garlic, minced
- 1 tbs olive oil
- 1 tsp paprika
- 1 tsp chili powder
- 2 tsp dried oregano
- 1 tsp dried basil
- 1/3 cup acini di’pepe pasta (peppercorn) aka Israeli couscous,
- 15oz (450gr) whole, peeled tomatoes, chopped, with juices.
- 1/3 – 1/2 cup beef stock
- 2 – 3 nicely shaped bell peppers, cut in half, seeds removed
- 8 – 10 mini mozzarella balls, cut in half
- 1 cup (8oz, 250ml) tomato sauce
Instructions
- Put a large pot of water on high heat and bring to a boil.
- When water is boiling drop peppers in and simmer for 5 minutes.
- Remove, drain, and put into a baking dish.
- In skillet heat oil over medium-high heat.
- Add garlic, celery and onion and sauté until transparent, about 5 minutes.
- Add paprika, chili powder and sauté 1 minute longer.
- Add beef and sauté until cooked through breaking it up as it cooks.
- Add tomatoes, herbs, pasta and 1/3 cup beef stock to skillet. Stir well.
- Turn heat to medium and simmer until pasta is done, about 10 minutes, stirring frequently and adding more stock if necessary.
- Divide mozzarella between peppers.
- When meat mixture is ready spoon into the pepper halves, on top of the mozzarella. Cover with foil and bake for 15 minutes at 400F (200C).
- Remove foil, top with tomato sauce and bake, uncovered for another 5 minutes.
- Remove and serve.
Notes
I make stuffed peppers and winter squash often during the fall so I divide the ground beef into the right portion and freeze.
Keywords: stuffed pepper, red peppers
