Mediterranean Stuffed Peppers a Burst of Sunshine
- Recipe Introduction
- Stuffed Capsicum: Sunshine on a Plate
- How To Make Stuffed Peppers: The Filling
- Easy Stuffed Peppers: Equipment
- Ingredients & Equipment for the Best Stuffed Capsicum Recipe
- Mediterranean Stuffed Peppers: A Burst of Sunshine
- Recipe Notes for the Best Stuffed Capsicum Recipe
- Frequently Asked Questions
- 📝 Recipe Card
Recipe Introduction
Quick Hook
Fancy a trip to the Mediterranean without leaving your kitchen? This best stuffed capsicum recipe is your one-way ticket! Honestly, the blend of herbs and lamb is like a warm hug from the sun.
Brief Overview
Stuffed peppers have roots all over the world, but this one sings Mediterranean . It's a medium difficulty dish. Prep takes around 25 minutes, cooking is 45, so it's about an hour and ten.
This recipe makes four generous servings.
Main Benefits
Packed with protein and hidden veggies, this Mediterranean stuffed peppers recipe is surprisingly good for you! It's perfect for a family dinner and, honestly, its a proper crowd pleaser.
What makes it special? The fresh herbs and touch of sweetness that'll have everyone asking for seconds.
Stuffed Capsicum: Sunshine on a Plate
This best stuffed pepper recipe makes use of bell peppers. You will need four of them. I always go for a mix of colours! It adds a visual punch, you know? Get your hands on some olive oil, too! Also, you need one small, finely chopped onion, and two cloves of minced garlic.
A teaspoon of dried oregano and half a teaspoon of dried basil are non-negotiable. Don't forget the salt and pepper!
How To Make Stuffed Peppers: The Filling
For the filling, a pound of ground lamb is ideal. (Beef works too!). Half a cup of uncooked long grain rice is the starchy hero.
A can of diced tomatoes, some tomato paste, and fresh parsley bring the Mediterranean vibes. A quarter cup of grated parmesan adds a cheesy touch.
Oh my gosh , some toasted pine nuts and currants add awesome texture and flavor. Then, just finish off with half a cup of vegetable or chicken broth.
Easy Stuffed Peppers: Equipment
Right, gear up with a large skillet, a baking dish (around 9x13 inches), and the usual suspects: sharp knife, cutting board, measuring cups, and spoons. Simple, right?
Ingredients & Equipment for the Best Stuffed Capsicum Recipe
Ready to learn How To Make Stuffed Peppers ?. This Mediterranean Stuffed Capsicum recipe is simpler than you think! Let's gather everything.
Main Ingredients: Your Shopping List
Let's break it down. We're aiming for a Mediterranean stuffed peppers recipe here!
- Peppers: 4 large bell peppers (about 600g total). Grab any colour you like!
- Olive Oil: 1 tablespoon (15ml). Adds flavour and helps with cooking.
- Onion: 1 small onion (about 100g), finely chopped.
- Garlic: 2 cloves (about 6g), minced.
- Dried Oregano: 1 teaspoon (2g).
- Dried Basil: 1/2 teaspoon (1g).
- Ground Lamb: 1 pound (450g). Want Ground lamb stuffed peppers ? Now's your chance! You can substitute ground beef or turkey.
- Long Grain Rice: 1/2 cup uncooked (100g).
- Diced Tomatoes: 1 (14.5 ounce) can, undrained (411g).
- Tomato Paste: 1/4 cup (60ml).
- Fresh Parsley: 1/4 cup chopped (5g). Fresh is always better!.
- Parmesan Cheese: 1/4 cup grated (25g), plus extra for serving.
- Pine Nuts: 1/4 cup toasted (30g), optional but delicious.
- Currants or Raisins: 1/4 cup (40g), optional.
- Broth: 1/2 cup vegetable or chicken (120ml).
Quality check? For the lamb, go for something with a good bit of flavor. Honestly, don't skimp on the Parmesan either!.
Seasoning Notes: Flavour Boosters
This is where the magic happens.
- Essential Combo: Oregano and basil are key for that Mediterranean vibe.
- Aromatics: Garlic and onion form the base of flavour. Don't rush the sauteing.
- Substitutions: No oregano? Marjoram works in a pinch.
Equipment Needed: Keep it Simple
No need for fancy gadgets!
- Large Skillet: For browning the meat and starting the filling.
- Baking Dish: About 9x13 inches (23x33 cm).
- Sharp Knife: For chopping. Obviously!.
- Cutting Board: Protect your counters!
- Measuring Cups and Spoons . accuracy matters.
Don't have a baking dish? A large oven safe frying pan works too. I have done it before for a quick and Easy capsicum recipe ideas .
These Baked stuffed peppers with rice is very quick to do!.
Mediterranean Stuffed Peppers: A Burst of Sunshine
Right then, fancy a taste of sunshine? These stuffed bell pepper variations will transport you straight to the Mediterranean! I had a craving for something hearty but fresh.
These Mediterranean stuffed peppers were born. It's like a cuddle in a dish.
Prep Steps: Let's Get Organised!
First things first, essential mise en place is key. Chop your 1 small onion and mince 2 cloves garlic. Get your 4 large bell peppers ready.
Halve them and remove those pesky seeds. Saves a right mess later.
Now, for time saving organization tips . I always measure out my spices beforehand. That way, when you're in the zone, everything is ready.
If you are thinking " How To Make Stuffed Peppers " remember to follow the tips for easy access.
step-by-step: Stuffing Time!
- Prep the peppers. Halve, deseed, and drizzle with olive oil. Season with salt and pepper. This is important to give the capsicum some flavour.
- Sauté the aromatics in a large skillet with 1 tbsp olive oil. Soften the onion, then add garlic, 1 tsp dried oregano and 1/2 tsp dried basil. Cook until fragrant – about 1 minute .
- Brown 450g ground lamb (or beef). Break it up until browned. Drain any fat to avoid a greasy filling.
- Stir in 100g uncooked rice, 411g diced tomatoes, 60ml tomato paste, 5g fresh parsley, 25g Parmesan, 30g pine nuts, 40g currants and 120ml broth. Simmer for 5 minutes until rice softens.
- Spoon the filling into the pepper halves nice and evenly.
- Bake at 375° F ( 190° C) for 30 minutes covered with foil. Remove foil and bake for 15 minutes more. The filling needs to reach around 165F .
- Let it rest slightly. Garnish with extra cheese if you are feeling extra cheesy!.
Pro Tips: Secrets to Stuffed Pepper Perfection
Want the best stuffed capsicum recipe ? Don't overcook the rice. It carries on cooking in the oven. Toast your pine nuts! It's just chefs kiss.
A common mistake is not seasoning enough. Taste the filling before stuffing. I have done this before, it is really not good! For a super quick easy capsicum recipe ideas , you could also substitute the fillings with whatever you have!
Last Thoughts
Honestly, these baked stuffed peppers with rice are amazing. This easy stuffed peppers recipe is a winner every time. The taste is amazing and it's full of goodness.
You can even freeze them for a future feast!
Recipe Notes for the Best Stuffed Capsicum Recipe
Alright, mate! Now you've got the rundown on how to make this smashing Mediterranean stuffed peppers recipe. Let's chat about a few extra bits to make sure yours are top-notch.
Honestly, these best stuffed peppers will be gone in a flash.
Get the Plating Spot On
Right, plating matters. A dollop of tzatziki? Perfect. Maybe a sprinkle of extra Parmesan for that oomph ? Absolutely. Think sunshine on a plate.
A colourful Mediterranean stuffed peppers recipe served with a fresh Greek salad makes a proper feast.
Storing Like a Pro
Got leftovers? No worries! Pop them in the fridge in an airtight container. They'll be good for 3-4 days. Fancy prepping ahead? You can freeze stuffed capsicum before baking.
Just wrap them tightly and they'll keep for a couple of months. Thaw completely before baking and you're golden. To reheat, bake at 350° F ( 175° C) until warmed through.
Stuffed Bell Pepper Variations
Fancy a twist? Ditch the ground lamb for lentils for a veggie easy stuffed peppers version. Sprinkle in some red pepper flakes, if you wanna some heat.
Cheddar and Mozzarella cheese on top. Oh my gosh ! A proper cheesy indulgence! How about swapping the rice for quinoa? Sounds good, doesn't it? Get creative with those stuffed bell pepper variations !
Nutrition Lowdown
Each serving will give you around 450-550 calories. Plenty of protein, thanks to the lamb, and carbs from the rice. It's a hearty meal. It's a good source of vitamins and minerals.
Go On, Give It a Go
Making easy capsicum recipe ideas should be a fun experience. Don’t worry if you mess up a bit. Just have a laugh and try again.
You’ll nail this best stuffed capsicum recipe . Now, go and have a go, you legend!
Frequently Asked Questions
How can I stop my stuffed capsicums from being watery? No one wants a soggy bottom!
A watery stuffed capsicum is a common culinary woe! To avoid this, make sure to drain any excess fat from the browned meat and use diced tomatoes that aren't overly watery. Also, don't overfill the peppers, as this can cause excess moisture to release during baking.
If you pre-roast the capsicums, this can also help remove some of the initial water content.
Can I make the "best stuffed capsicum recipe" ahead of time? I'm a busy bee!
Absolutely! Stuffed capsicums are perfect for meal prepping. You can assemble them up to 24 hours in advance. Simply stuff the peppers, arrange them in a baking dish, cover tightly with cling film, and refrigerate.
When you're ready to bake, add a few extra minutes to the cooking time to ensure they're heated through similar to how you'd adjust for a shepherd's pie made ahead.
I'm vegetarian; how can I adapt this best stuffed capsicum recipe?
No worries, going veggie with stuffed capsicums is a doddle! Simply swap the ground lamb for cooked green lentils, black beans, or crumbled vegetarian sausage. You could also use a mix of finely chopped vegetables like mushrooms, zucchini, and carrots.
Just ensure the vegetable mixture isn't too wet you want flavour, not a swamp! Consider adding some extra herbs and spices to really amp up the flavour.
What's the best way to store leftover stuffed capsicums? They're so delicious, I'm hoping for leftovers!
Leftover stuffed capsicums are just as good the next day! Allow them to cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 3-4 days.
To reheat, you can microwave them, but for best results, reheat them in the oven at 350°F (175°C) until warmed through this will help maintain their texture and flavour. Reheating them will make them taste just as if you made them fresh!
Can I freeze these stuffed peppers? Will that affect the texture?
Yes, you can freeze stuffed peppers, but be aware that the texture of the peppers themselves may soften a bit upon thawing. For best results, freeze the stuffed peppers before baking. Wrap each stuffed pepper individually in cling film, then place them in a freezer bag. They can be frozen for up to 2-3 months.
When ready to bake, thaw them in the refrigerator overnight and then bake as directed, adding a bit of extra cooking time.
Are there any nutritional considerations when making stuffed capsicums? I'm trying to be healthy!
Stuffed capsicums can be a surprisingly healthy option! To boost the nutritional value, consider using brown rice instead of white rice for extra fiber. You can also add other vegetables to the filling. Using lean ground meat, such as turkey or chicken, rather than lamb will reduce the fat content.
Remember to adjust your portion sizes, and load up on the Mediterranean flavors!
Mediterranean Stuffed Peppers A Burst Of Sunshin
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450-550 |
|---|---|
| Fat | 25-35g |
| Fiber | 30-40g |
