Taking a break from baking today, I made some stuffed peppers, with a tomato sauce, and served them with rice.
It is an easy to make dish, if a little time consuming. The results, however, are well worth waiting for.
I served the peppers with some boiled rice, adding a little coconut at the end to give an extra flavour.
Apologies for the quality of the photo, I forgot to take one as I was serving, so had to make do with the extras, later.
Stuffed Peppers, with tomato sauce
Ingredients:
For the Stuffing:
- 400 g Minced Beef
- 2 Medium Onions, chopped
- 3 Tomatoes, skinned, deseeded and diced
- 4 tbsp Soy Sauce
- 1 Red Pepper, diced
- 1 Small Carrot, diced
- 1 Handful of Raisins
- 1 Handful of Frozen Peas
- 3 Cloves of Garlic, minced(or chopped)
- 2 tbsp Oil
- 1 tbsp of Worcestershire Sauce
- Black Pepper, to taste
For the Sauce and assembly:
- 500 ml of Tomato Passata (if you need more add some tomato paste and a little water)
- 6 Large Peppers (any colour or a mixture is fine)
- 1 tbsp Soy Sauce
- 1 tbsp Brown Sugar
- Salt and Pepper, to season to taste
Method:
1. Make the stuffing first, as follows.
2. Heat the oil in a large frying pan, and saute the onions and garlic for about one minute.
3. Add the diced tomatoes and cook until onions and tomatoes have softened slightly.
4. Add the minced beef, making sure that you crumble it and mix into the onions and tomatoes
5. Stir in the soy sauce and Worcestershire sauce
6. Add black pepper, to taste
7. When the meat has browned, add the diced red pepper and the diced carrots.
8. Cover and simmer for about 7 minutes, by which time the peppers and carrots will have softened
9. Add the remaining ingredients and, with lid removed, allow to simmer until the liquid has evaporated.
10. Set the mixture to one side while you make the sauce.
11. In a large pan, deep enough to take the peppers, heat the tomato sauce and water
12. Add soy sauce and sugar
13. When simmering taste and add pepper and salt to taste. It should be a sweet sauce, with a sharp tang on the tongue.
14. Wash and dry the peppers
15. Remove the tops and seeds
16. Make sure each pepper can stand up. If necessary carefully level the bottoms, slicing off just enough to allow it to stand.
17. Fill each pepper with the stuffing mixture
18. Carefully place each pepper in the tomato sauce and cook on a simmering heat until the peppers are cooked through, but still holding the shape.
19. Remove each pepper to its serving plate, standing on a bed of steamed rice.
20. Carefully spoon the tomato sauce into the pepper
21. Any remaining sauce can be served separately for pouring, if required.
2. Heat the oil in a large frying pan, and saute the onions and garlic for about one minute.
3. Add the diced tomatoes and cook until onions and tomatoes have softened slightly.
4. Add the minced beef, making sure that you crumble it and mix into the onions and tomatoes
5. Stir in the soy sauce and Worcestershire sauce
6. Add black pepper, to taste
7. When the meat has browned, add the diced red pepper and the diced carrots.
8. Cover and simmer for about 7 minutes, by which time the peppers and carrots will have softened
9. Add the remaining ingredients and, with lid removed, allow to simmer until the liquid has evaporated.
10. Set the mixture to one side while you make the sauce.
11. In a large pan, deep enough to take the peppers, heat the tomato sauce and water
12. Add soy sauce and sugar
13. When simmering taste and add pepper and salt to taste. It should be a sweet sauce, with a sharp tang on the tongue.
14. Wash and dry the peppers
15. Remove the tops and seeds
16. Make sure each pepper can stand up. If necessary carefully level the bottoms, slicing off just enough to allow it to stand.
17. Fill each pepper with the stuffing mixture
18. Carefully place each pepper in the tomato sauce and cook on a simmering heat until the peppers are cooked through, but still holding the shape.
19. Remove each pepper to its serving plate, standing on a bed of steamed rice.
20. Carefully spoon the tomato sauce into the pepper
21. Any remaining sauce can be served separately for pouring, if required.