|My stuffed peppers just before they went into the oven for a long slow cook.|
Stuffed peppers are particularly good if you make the stuffing according to Iranian (Persian) recipes. Here is mine that I have developed from a few recipes according to available ingredients. I adore Persian food for it's textures and flavours which are subtle and truly delicious. They are perfect for a family meal or for a dinner party - they will impress guests but are simple to make.
This makes 8 stuffed peppers
400g minced beef
100g short grained rice
Beef stock cube
teaspoon sweet paprika
1 medium onion (finely chopped)
2 crushed cloves of garlic
2 tablespoons dried taragon
2 tablespoons fresh chopped parsley
2 tablespoons tomato puree
1 can finely chopped tomatoes
Fry the onions, garlic and beef in some olive oil. add in the various herbs, half the tomato puree, lemon juice. Boil the rice in water until it is not completely cooked and drain then mix into the meat mixture. Add half the tin of tomatoes and a small amount of beef stock. Cut the top off the pepper and take out the seeds. Keep the top to pop back on while cooking. Put olive oil and the rest of the tin of tomatoes and tomato puree into the bottom of an oven proof dish. Stuff the peppers and place on top of the tomato sauce. Cover with tin foil and bake in the oven for 1 and a half hours or until the peppers are nicely cooked and soft. Serve with salad, courgettes with hazelnuts and french bread to mop up the juices!