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We LOVE stuffed bell pepper and usually, I make them differently. But I found this recipe and I had to try it. Well, what should I say - it is now our favourite! This recipe is very easy and can be prepared and finished later, or (what we will do) freeze ones are left for another day.
For 4 Portions: (We made for 8, but only because we got a lot of local, organic bell peppers)
First cook the rice. I always cook my rice with broth - that gives the rice a nice flavour.
Heat up the oven to 200°C.
Wash the tomato and cut it in small pieces. Peel the onion and garlic and cut it into small pieces as well.
Wash the bell pepper and cut the "Lid" or the stem out. Take the seeds out and cut the fruit from the stem if there is some left. Cut those into small pieces.
Heat up the oil in a pan and roast first the onion and the garlic. Add the meat and roast it, break it down. Then you can add the bell pepper cubes from the lids. After 1-2 minutes, add the tomato paste, the tomato pieces and roast for another couple of minutes. Add the mustard and season the meat with some salt & pepper to your taste.
Meanwhile, cut the feta cheese into small pieces. Add the feta cheese and the rice to the pan and mix thoroughly.
Now you can fill that into the bell pepper. If you have enough like me, make a heap on top.
Place the filled bell pepper in a casserole dish, mix 200ml broth and ketchup and pour this into the dish to the peppers.
Bake the peppers for about 30 minutes at 180° to 200°C. We ate it just like that, but next time I will have some sour cream and a salad with it.
Your Mustard Lady