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Stuffed peppers

Name: Stuffed peppers
Cook time: 45 min
Yield: 4 – 6
Ingredients: Filling; 60ml (¼ cup) olive oil; 1 red onion, finely chopped; 1 garlic clove, crushed; 200g beef mince; 10ml (2 tsp) mild harissa paste; 60g bulgur wheat, cooked according to the packet instructions; 2 tomatoes, seeded and diced; 60ml (¼ cup) fresh flat-leaf parsley, chopped; 30ml (2 tbsp) lemon juice; 100g feta, crumbled; 50g pine nuts, lightly toasted; 4 – 6 small assorted peppers, halved and seeded

November 21, 2016 (Last Updated: November 13, 2018)

Stuffed peppers are a classic side dish. Not only are they easy to make and full of flavour, they’re also always a hit. This recipe uses some favourite Mediterranean flavours.

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Stuffed peppers

Serves: 4 – 6

Cooking Time: 45 minutes

Ingredients

Filling
60ml (¼ cup) olive oil
1 red onion, finely chopped
1 garlic clove, crushed
200g beef mince
10ml (2 tsp) mild harissa paste
60g bulgur wheat, cooked according to the packet instructions
2 tomatoes, seeded and diced
60ml (¼ cup) fresh flat-leaf parsley, chopped
30ml (2 tbsp) lemon juice
100g feta, crumbled
50g pine nuts, lightly toasted
4 – 6 small assorted peppers, halved and seeded

Instructions

Heat 30ml (2 tbsp) of oil in a pan. Gently fry the onion and garlic for 3 – 4 minutes. Add the mince and cook, stirring constantly, for a further 4 – 5 minutes.

Stir in the harissa paste, wheat and tomatoes.

Remove from the heat and add the remaining ingredients, except for the peppers. Preheat the oven to 180°C.

Arrange the peppers cut side up on a baking tray. Spoon in the filling.

Drizzle with the remaining oil and roast for 12 – 15 minutes. Serve hot.