Last time I was at the supermarket, I remembered a recipe I haven’t made in quite some time: (bell) peppers stuffed with potato, onion, garlic and minced beef. Twenty minutes later, my groceries were done and contained all I needed for this lovely dish. Below recipe makes 2 peppers per person.
- 150-200g minced beef (per person)
- 2 peppers, I picked a red and an orange one
- 1 clove of garlic, peeled and finely diced
- 1/2 medium onion, peeled and finely diced
- 1 medium potato, peeled and diced
- a handful of sliced spring onion
- Pepper, salt and paprika powder to taste
Our first step is to take care of the peppers. First we place a steam basket in a pot with a few centimetres of water which we bring to the boil. Then we take our first pepper and cut off approx. 1 cm from the top. Remove the stem and the seeds but trim the extra centimes of the paprika around the stem. Dice finely. Repeat with your second pepper.
When the water boils, steam the peppers upside down for 10 minutes so they soften up a bit. When 10 minutes are up, remove the steam basket and the peppers and place on the side.
Next we take a pan and melt some butter on a medium heat. Now we will start the softening process for the potato mini-cubes by frying these slowly with some pepper, salt and a touch of paprika powder, for a bit of kick. Leave to fry for approx. 5 minutes, covered with a lid. After 5 minutes, add on the onion, garlic, spring onion and the diced pieces of paprika (from the pepper heads) and stir in with the potato. Season with pepper and salt if required, and leave for a few minutes. Take off the heat, and poor the mix in a bowl on the side. now preheat your oven to 180 degrees.
In the same pan, melt a little more butter. Now add the beef mince to the pan and on a medium heat, slowly stir fry for a bit. Use a spatula to break up the larger pieces of beef mince. After few minutes, when the beef starts turning brown, add on the potato – garlic -onion and spring onion mix and stir well together. Then take off the heat again.
Take a baking tray and add in the steamed peppers. If they tend to fall over, carefully slice off a little bit from the bottom to even out the surface. Please make sure you don’t cut the bottom open, so all the juice from the mix and the peppers will stay in the pepper.
Fill up your peppers with the beef mix and cook in the oven for 20 – 25 minutes or till your peppers are soft and cooked through. Serve piping hot!