Savoury Stuffed Peppers
Really the comfort food of my childhood, this is a delicious family dinner, that smells amazing as it is cooking and will make everyone happy!
I have been stuffing veggies for quite a few years now...as funny as that sounds. I love the idea of the vegetable being the vessel that delivers more flavour on the inside whilst being the edible container as well.
Check out Fruity Quinoa Stuffed Peppers or Quinoa Stuffed Butternut Pumpkin for example and we have loads more in other books and projects that some of you may already love. This recipe is not super quick to make with most of the time taken being hands off, but if you are following Shelf Control you will find that it is quicker than you thought to have this fragrant dinner on the table middle of the week. Bon appetit!
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 120 Grams rice, raw weight, then steamed
- 2 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
- 1 brown onion Peeled and chopped
- 3 cloves garlic
- 500 Grams beef mince
- 2 Tablespoons tomato paste
- 1 Tin diced tomatoes
- 1 Teaspoon dried oregano
- 1/2 Teaspoon dried red chilli flakes
- pink salt flakes and pepper to taste BUY
- 1 Batch Marinara Sauce Recipe
- 6 capsicum/bell pepper colours of choice, tops and cores removed
- 2 Tablespoons sour cream
- basil leaves, to garnish
Do
- 1
Preheat oven to 180°C.
- 2
Place rice into simmering basket and rinse under running tap. Insert into the Thermomix bowl and add a litre of water over the top. Steam 15 min/100°C/speed 3.5
- 3
In a hot pan, with a splash of EVOO, cook onion until soft, add garlic and cook for 2 minutes. add mince and cook through.
- 4
Add tomato paste, tin tomato, oregano, chilli flakes, salt and pepper and cooked rice. Let simmer for 20 minutes, until slightly reduced.
- 5
Pour marinara sauce into the bottom of a Dutch oven with lid.
- 6
Stuff the peppers carefully with the rice mixture, filling each one as full as possible. Stand each one up in the sauce, shoulder to shoulder, inside the Dutch oven. Cover and roast for 45 minutes or until well cooked and fragrant.
- 7
Serve immediately with a dollop of sour cream and basil leaves.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
