I was inspired by Eat Already’s Stuffed Sweet Peppers to try my own version of the recipe. I had made stuffed peppers many times before, but never cooked in a sauce.
Instead I would cut the peppers in half, pre-cook under the grill, then fill with cooked rice, or meat and return under the grill for a few minutes.
Then I read through Eat Already’s post and had one of these “how come I’ve never thought of this” moments. I just had to try it!
I changed a few things, and added the feta, simply because I have this compulsion not to follow recipes exactly; but essentially it is still Eat Already’s recipe. So without further ado, and with the recipe’s rightful owner’s kind permission, here it is!
You will need (for 4):
2 cloves garlic
3 tsp dried oregano
2 tbsp olive oil
1 bay leaf
2 400g tins of chopped tomatoes
1 litre beef stock, hot
1 small bunch parsley, chopped
500 g minced beef
200 g feta
Finely chop the onion and reserve half for later. Chop the carrot. Crush the garlic.
In a large pan, heat up the olive oil on a medium heat, and gently fry the onion, carrot and garlic. Add 2 tsp of the oregano, cover and leave to cook for 3-4 min to soften.
Add the tomatoes, stock and bay leaf, stir and bring to the boil. Season to taste.
Meanwhile, mix the reserved onion with the minced beef. Add the remaining oregano, salt, pepper, parsley, chopped feta, and mix thoroughly.
Cut the tops off the peppers, and remove all the seeds and membrane. Stuff with the meat mixture, and put the tops back on.
Immerse the peppers in the sauce, bring back to the boil, then simmer for 45 min to 1 hour.
Serve with some of the sauce, with some rice or pasta.
If you have any of the meat mixture left after you have stuffed the peppers, roll it into meat balls, and cook in the sauce alongside the peppers. This could make a wonderful lunch for the following day, with some pasta.