Stuffed Peppers
We’re back with our Cooking with Kids A -Z series and this week we are on P is for Peppers and we’re making one of our favourite meals, stuffed pepers. I love making this with my favourite meat or vegetable filling and today with the kids we’re cooking up the one that I know that they will eat as well so it’s a bolognase stuffed pepper – but you could easily fill with roasted vegetables, a lamb based meal, chicken or anything you fancy and it is an extra boost for your 5 a day.
Stuffed Pepper Ingredients
1 Bell Pepper
1 medium onion
1 handful of mushrooms
1 clove of garlic
1 tablespoon of olive oil
300g of minced beef
1 carton of passata
1 tablespoon of tomato puree
a teaspoon of dried oregano
Salt and Pepper to taste
Serve with salad or pasta or on it’s own as a starter
Stuffed Pepper Method
Start by cutting the top of the pepper
Then remove the insides so that you have a clean peper.
So that we didn’t have to cut the bottom of the pepper we put the peppers into a couple of ramakins so that they would then sit upright and it’s easier for the kids to fill. When I’ve made them myself I will even out the bottoms without cutting through the pepper so that you can fill and place them onto the place once cooked.
Cut up the mushrooms and onions
Crush the garlic
Heat the olive oil in the pan and then add the mushrooms, onions and garlic to the pan. When they are browned add your mince
With the mince is browned pour in the carton of passata and then add in the tablespoon of tomato puree.
Stir then sprinkle in the dried oregano and season to taste
Simmer for 5 minutes
Take off the heat and spoon in the mince into the peppers – any left over bolognase leave to cool and then freeze so you have an easy homemade ready meal for a weeknight supper.
Place in the oven for 15 minutes at 170C.
Serve with your choice of side dish.
Stuffed Peppers
Ingredients
- 1 Bell Pepper
- 1 medium onion
- 1 handful of mushrooms
- 1 clove of garlic
- 1 tablespoon of olive oil
- 300 g of minced beef
- 1 g carton of < class="gr_ gr_2314 gr-alert gr_spell ContextualSpelling ins-del multiReplace" id="2314" data-gr-id="2314">passatta</g>
- 1 tablespoon of tomato <g class="gr_ gr_2315 gr-alert gr_gramm Grammar multiReplace" id="2315" data-gr-id="2315">puree</g>
- teaspoon a of dried oregano
- Salt and Pepper to taste
Instructions
- Start by cutting the top of the pepper
- Then remove the insides so that you have a clean peper.
- So that we didn't have to cut the bottom of the pepper we put the peppers into a couple of ramakins so that they would then sit upright and it's easier for the kids to fill. When I've made them myself I will even out the bottoms without cutting through the pepper so that you can fill and place them onto the place once cooked.
- Cut up the mushrooms and onions
- Crush the garlic
- Heat the olive oil in the pan and then add the mushrooms, onions and garlic to the pan.
- When they are browned add your mince
- With the mince browned pour in the carton of passatta and then add in the tablespoon of tomato puree.
- Stir then sprinkle in the dried oregano and season to taste
- Simmer for 5 minutes
- Take off the heat and spoon in the mince into the peppers - any left over bolognase leave to cool and then freeze so you have a easy homemade ready meal for a weeknight supper.
- Place in the oven for 15 minutes.
- Serve with your choice of side dish.
This is really awsome
I loooooooooove stuffed peppers! We’re trying this version next week!
Stuffed peppers are one of those dishes that remind me of home and growing up! I can’t wait to try this recipe with mushrooms. I bet they really bring out the flavor of the filling!
These look so good. We will have to give them a try!