Stuffed Peppers

Stuffed Peppers

Stuffed peppers and other vegetables are a cooking technique that can be found many places in the world, but to day most of us usually think of it as traditional Middle Eastern way to prepare food.

4 peppers, red or green
2 tablespoons margarine
1 onion, chopped
1 clove garlic, crushed
200 g [0,45 lb] minced meat
1 dl [1/2 cup] rice
2 tablespoons tomato paste
2 dl [1 cup] broth
1/2 teaspoon basil
1 tablespoon soy sauce
4 tablespoons grated cheese
1 dl [1/2 cup] broth


[1] Select large peppers. Cut the peppers in half lengthwise. Remove seeds and stem.

[2] Make the meat filling: Saute chopped onion, finely crushed garlic and ground beef in frying pan. Add rice, tomato paste, broth and basil. put on a lid and let the filling simmer for 20 minutes until the rice is barely tender. Season with soy sauce and salt to taste.

[3] Spread the meat filling in the peppers halves. Place them in an ovenproof mould. Sprinkle with grated cheese. pour broth into the mould, and if there is any filling left, put it in broth around the peppers.

[4] Baked in the oven at 200° C / 390° F for about 25 minutes or until the peppers are soft and cheese golden. Serve as snack with fresh bread and butter.