2 large bell peppers
1lb ground beef
1/2 tsp each of basil, oregano and thyme
1/2 tsp each of salt and pepper
2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp onion power
1/2 dl bread crumbs
2 cloves garlic, finely chopped
1/2 tbsp olive oil
1/2 tbsp fresh chopped parsley
1 cup shredded cheese
1 (14 oz.) can crushed tomatoes
Slice the top and bottom of the peppers, discard rib and seeds. Slice into 2-3 thick rings (depending on size). Dice up remaining parts of peppers.
Mix the ground beef with the next 8 ingredients (egg through garlic) and remaining diced peppers. Stuff each pepper with meat mixture.
Heat olive oil in a pan over medium-high heat and brown each stuffed pepper ring for 3-4 minutes on each side before placing them in an oven-proof dish. Cover with crushed tomatoes and bake at 175C for 35 minutes. Top with cheese and bake for another 5 minutes.
Serve with rice and a nice salad.
I thought the meatloaf strangely bland - it lacked something, but I simply couldn't figure out what. Perhaps a bit more salt would help? Also, next time I think I'll blend the crushed tomates and heat it up together with some cream cheese before pouring over the pepper rings - I think that might help too.
Friday, July 8, 2016
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