Stuffed Peppers
At Clove, we love to sing the praises of seasonal vegetables. When the peppers are shining red, we start stuffing them. If you're looking for a standout meal for a family dinner or an impressive dish to take to a friend's gathering, give these Stuffed Peppers a try. Imagine sweet charred peppers filled with delicious spiced meat and rice, pine nuts, and lots of fresh herbs, then oven-baked to perfection in a rich tomato sauce - it's a beautiful dish - colourful, comforting, and oh-so nourishing.
Stuffing vegetables might sound fiddly and hard, but it's surprisingly easy and well worth it. To make things easier, you can prepare the filling a day in advance, which makes the final assembly a breeze.
Serve these hot or at room temperature with some grilled flatbreads and a yummy garlicky yoghurt. As a summer staple in the Clove Kitchen, we can vouch for how satisfying this meal is.
Ingredients 15
8 red bullhorn peppers
1 onion, thinly sliced
4 cloves garlic, thinly sliced
1 tsp dried oregano
1⁄2 tsp ground cinnamon
1⁄2 tsp chilli flakes
3⁄4 tsp salt
1⁄2 tsp black pepper
500 g beef mince
1⁄2 cup long grain rice
50 g pine nuts
1⁄2 bunch parsley, chopped
For The Sauce
2 tins tomatoes, diced
1⁄2 cup water
2 cloves garlic, minced
2 tbsp olive oil
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Method 6
Thinly slice the and finely chop the . In a good sized fry pan, that has a lid, heat the over medium heat. Sauté onion for 3-4 minutes, then add the garlic and sauté for a few more minutes. Add the , , (if using), and . Mix well.
Add half the meat and cook until browned, then add the rest of the meat and continue cooking until all the meat is browned. Add the and 1 cup of water and mix well. Reduce the heat to low, cover with a lid, and cook for 5-7 minutes until the rice is partially cooked and some of the liquid has evaporated. Remove the lid, if the mixture is still quite liquidy, cook it for a few more minutes until it thickens. Add the and chopped . Taste, adding more or if needed.
Choose the tray to cook the in. You have two options: a large baking tray that can comfortably fit all 8 peppers in, or two smaller trays that will fit 4 peppers in each. Put the canned , , , , with lots of pepper and salt directly into the tray(s). If you are using 2 trays, spilt the ingredients equally over two trays.
Cut the top of each , keeping their little hats intact. Put peppers into a tray or large bowl and drizzle with and a sprinkling of . Using your hands rub each pepper in the oil, making sure all sides are evenly covered.
With a long spoon, carefully but generously pack the meat and rice mixture into each . Lay each pepper down on top of the sauce, with the hats covering the filling, to stop it from drying out. Bake in the oven for 20-30 minutes or until peppers are nicely charred and the sauce looks rich and bubbly.
Remove from the oven and serve hot or at room temperature.
Clove Kitchen's tips
Choosing the right tray to cook the peppers in will make all the difference. You have two options: a large shallow baking tray that can comfortably fit all 8 peppers, or two smaller trays that will fit 4 peppers each. If you are using 2 trays, split the sauce ingredients equally.
