Red Stuffed Peppers with Ground Meat, Mushrooms and Rice / Papryka Faszerowana Mięsem Mielonym i Pieczarkami
Stuffed peppers is a dish that you can prepare for lunch, dinner, and even take to work for lunch. You can stuff peppers in different ways. One of my favorites are red peppers stuffed with 2 kinds of ground meat and mushrooms. In this recipe I used ground beef and veal. You may also use poultry ground meat. The bell pepper is an excellent vessel for stuffing meat, veggies, rice, and, of course, cheese. It's strong enough to hold its shape in the oven, and the flavor is subtle enough to go well with just about anything.
Servings: 6 Servings
Calories: 388kcal
Ingredients
- 6 large red peppers
- 250 g ground beef chuck
- 250 g ground veal
- 300 g white mushroom's shredded (I used Champignon mushrooms)
- 200 g white rice
- 1 large yellow onion (chopped)
- 1 tbsp. Vegeta or preferred seasoning
- 2 tbsp. oil for frying
- 250 ml vegetable broth or water
- 1 salt to taste
- 1 pepper to taste
Instructions
- Wash and dry the red peppers. Cut off their top to get a "hat". Gently remove the seed nests from the peppers.
- Cook the rice according to the package instructions.
- Peel the onion and dice it. Heat 1 tablespoon of oil in a frying pan and fry the onion. Let it cool and place in a large bowl with the ground beef and veal.
- Peel skins off the mushrooms and wash thoroughly. Shred the mushrooms and add to the large bowl with meat and onion.
- Add cooked rice when cooled off. Add all spices and mix thoroughly to get a uniform consistency.
- Fill the peppers with the prepared stuffing and cover them with a hat. Place the peppers in a large ovenproof dish. Pour broth/water into the baking dish to a height of approx. 2 cm. Coat the hats with remaining oil. Bake 45-60 minutes at 350 degrees, until the pepper is wrinkled. If the pepper starts to churn too much, you can cover it with foil.
- Serve the peppers warm by themselves, with tomato sauce, or cheese on top. Enjoy!
- OPTIONAL: I have used my favorite vegetables for the bottom of the pan which bring out the wonderful taste in stuffed peppers. Including Parsley root, carrots, celery root, green celery, leek and onion.
Notes
| Nutrition Facts | |
|---|---|
| Serving size: 1 serving each | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 388 |
| % Daily Value* | |
| Total Fat 15.3g | 20% |
| Saturated Fat 4.4g | 22% |
| Cholesterol 80mg | 27% |
| Sodium 595mg | 26% |
| Total Carbohydrate 35.8g | 13% |
| Dietary Fiber 2.1g | 8% |
| Total Sugars 5.2g | |
| Protein 25.9g | |
| Vitamin D 0mcg | 0% |
| Calcium 32mg | 2% |
| Iron 6mg | 34% |
| Potassium 632mg | 13% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie per day is used for general nutrition advice. | |
Looks yummy, I love red peppers stuffed with rice and meat. Never tried them stuffed with mushrooms. Will try this recipe for sure.
I made the stuffed peppers, except I used yellow ones and they came out tasting great.
My kids and hubby loved it. Saving this one to my favorite recipes. Thank you for sharing.
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