This is a quick diary as I just realized the diarist originally scheduled may not be able to post one. So, I was looking at the recent meals and pics I have on hand to get something up and decided to go with Stuffed Bell Peppers with Smoky Paprika Sauce.
I love stuffed peppers and usually just “wing it” and make a filling with cooked rice, cooked ground beef, tomato sauce, and some kind of cheese. I actually followed the recipe for these because it looked a little different and I’m always reaching for my smoked paprika so this was right up my alley.
Stuffed Bell Peppers with Smoky Paprika Sauce
from Vikalinka
Ingredients
- Olive oil- 1 tbsp.
- Onion chopped-1
- Extra lean ground beef- 1/2 lbs
- Extra lean ground pork-1/2 lbs
- Rice cooked- 1/2 cup
- Flat leaf parsley chopped- a bunch
- Salt- 2 tsp.
- Pepper- 1/2 tsp.
- Red, Yellow, or Orange Bell Peppers (I used 4 large ones, but the original recipe calls for 10 medium! I barely had enough filling for my 4 so either mine are gargantuan or the author used mini bells!)
- Creme Fraiche or Sour Cream- 1 1/2 cups
- Crushed Tomatoes- 1 1/2 cups
- Smoked Paprika- 1 tsp.
- Salt- 1 tsp.
- Bay leaf- 1-2
Instructions
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Preheat your oven to 180C/350F
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Cook rice or use leftover rice.
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Heat one tablespoon of oil in a pan gently saute the chopped onion over medium low heat until softened for 5-7 minutes.
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In a large bowl combine beef, pork. onion, rice, chopped parsley, salt and pepper.
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Wash peppers, cut the tops off and removes the cores with seeds and membranes by gently pulling and twisting them out of the peppers.
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Stuff peppers with the meat filling. If you have any leftover filling roll it into meatballs.
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Then stand them up in a casserole dish and put the meatballs (if you have any) on top. Choose a casserole dish where all the peppers can fit while standing up.
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Make sauce by mixing creme fraiche or sour cream with crushed tomatoes, then add paprika and 1 tsp. of salt. Pour the sauce over the peppers, add your bay leaf, cover with a lid and put in the preheated oven for 40-50 minutes until the peppers are soft.
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After 40 minutes in the oven sour cream based sauce becomes even more delicious through absorbing the flavours of the peppers and the meat.
What’s for Dinner at your place?