Saturday, October 11, 2008

Fill 'em up: stuffed bell-peppers


Stuffed bell-peppers are something that my mom used to make a lot when I was a kid and I always liked them. However this time I made some impromptu additions myself and I must say, I managed something I didn't think was possible. The new version was even better.

Minced-meat and beetroot stuffed bell-peppers. (Hakkliha ja peeditäidisega paprika).
(serves 4)

4 large bell peppers (different colors)
500 gr minced lean beef
1 medium beet-root
1/2 sachet of boiled wild-rice
1 onion, chopped
2 cloves of garlic, chopped
1/2 glass of tomato juice
ground Parmesan
1 tbsp Balsamic vinegar
salt and pepper
cumin seeds
vegetable oil for frying
sour-cream for serving

Cut the tail-ends off the bell peppers, clean out the seeds and submerge the peppers into some boiling water. Keep them submerged for about 3 minutes (the color should change slightly and the flesh becomes a bit more tender). Boil the unpeeled beets until they feel soft under a fork. Cool and peel, grate using a coarse grater.

Heat the oil on a pan and add the cumin seeds, after 30 seconds add the chopped onion and then the minced meat, just before the end add the garlic. Brown the meat and then mix it with the grated beetroot and the boiled rice, Finally mix in the Parmesan and the Balsamic vinegar. Taste, season as necessary.

Preheat the oven to 175 C and stuff the bell-peppers with the mixture tightly. Put the peppers into a deep oven-tin. If you have any mixture left over put it on the bottom of the oven-tin. Pour some tomato juice into each pepper. Cover with tinfoil. Bake in the oven for about 20 minutes, remove the foil and bake for 10 more minutes.

The beetroot, the cumin, the Balsamic vinegar as well as the tomato juice and the Parmesan was what I did differently, and it made a world of a difference, especially the beetroot I'd say. It compliments the taste of the bell-peppers nicely and they both go really well with cumin. The vinegar brings out the inherent sweetness and the texture of the beetroot makes sure the stuffing isn't too dry. And tomato juice helps that cause as well.

Serve with the juice that's on the bottom of the pan and with some sour-cream on top.

Will definitely make it again before the fall is over.

2 comments:

Anonymous said...

Oi, kui hea mõte peeti kasutada ja oi, kui maitsvad tulid!
Mul ei olnud köömneid, aga panin ühe väikse porgandi ja kõvasti parmesani.. mmm...

Tänan suurepäraste retseptiideede eest,
Üle tänava naabrinaine.

Kat said...

üleadsetele on ainuklt hea meel meelehead teha :)