Stuffed Bell Peppers with Gravy (Quick Read)

These stuffed bell peppers with gravy might not look like much aesthetically, but they taste wonderful. It is ground meat stuffed in vegetables served with a super savoury dark gravy. You can serve this with rice or potatoes.

This is a recipe you really cannot say much about. What you see is what you get and it’s not trying to be something else. It is a very easy recipe, all you have to do is season the meat and hollow your bell peppers. Then you stuff the meat into the into the bell peppers and brown it in some olive oil. Boil it in water until cooked through and reduced to make the gravy. It takes more time than my usual mid-week recipes but it is well worth the trouble.

Stuffed Bell Peppers with Gravy

Ingredients:

  • 2-3 bell peppers in any colour (depends on their size)
  • 250-300 gr ground meat (mix of beef and pork or turkey)
  • 4 tsp instant vegetable stock (or two vegetable stock cubes)
  • salt
  • pepper
  • ground nutmeg
  • paprika
  • parsley
  • 1 egg
  • breadcrumbs
  • 1 tbl flavour neutral oil (such as sunflower)
  • 1 tsp cornstarch or dark sauce binder

Instructions:

1. Hollow out the bell peppers and remove the seeds.

2. Mix the meat with two teaspoons of vegetable stock and spices to taste. Add the egg and some breadcrumbs and incorporate well until it holds it shape well. Fill the bell peppers with the meat.

3. Put a medium sized pot (make sure it has a lid) on high heat, when it is hot add the oil and let it come to temperature.

4. Sauté the bell peppers from all sides until lightly brown with the lid on, making sure to take it off the heat turn turn them.

5. Add another 2 teaspoons of instant vegetable stock to the pot and sauté it while the last side of the bell pepper is browning.

6. Boil hot water and pour it into the pot until the bell peppers are halfway covered. Put the lid back on and reduce heat to medium high. Boil this for at least thirty minutes then remove the lid. Keep reducing the liquid to to half.

7. Remove the bell peppers from the pot. Season the sauce with salt and pepper to taste. If you like the sauce to be thicker you can dissolve a teaspoon of cornstarch or dark sauce binder in a little bit of cold water and adding it to the sauce little by little until has reached the desired consistency.

8. Serve the stuffed bell peppers with some cooked rice (white or brown).

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