Mini Stuffed Peppers (VIDEO)


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Recipe Makes: about 20* mini peppers

Prep Time: 20 minutes

Cook Time: 30-40 minutes

Total Time: about 1 hr

INGREDIENTS:

About 20 mini peppers*

10 baby carrots or 1 large carrot

1 medium onion

1 heaping tbsp tomato paste

1 lb ground meat (I used beef and pork)

1 cup white rice

1 tsp salt & pepper

1 tbsp corn oil

Sour cream for topping

DIRECTIONS:

  1. Wash, cut the tops off the peppers, and clean out the seeds. Set them aside for later.
  2. Chop up carrots and onions into small pieces. Sauté them in the the pot your are going to cook the peppers in (I used my Dutch Oven) until golden brown. Then add in tomato paste and mix until combined.
  3. In a small bowl, combine ground meat, rice, salt and pepper. Mix until well combined. Add half of the carrot onion mix to the meat mix.
  4. Using a teaspoon start stuffing the peppers. But careful not to tear the pepper, overstuffed peppers tear easily and the filling will come out when cooking.
  5. Once the peppers are stuffed, place them lying down into the pot. Fill the pot up with all the peppers and add the rest of your carrot onion mix up top. .
  6. Fill the pot with water, until most of the peppers are covered. And cook on low fire for about 30-40 minutes. Cook until the rice in the peppers becomes fluffy.
  7. OPTIONAL: With the lid still on the pot, drain the excess water in the pot. Enjoy!

* Or how ever many you need to use up all the filling and fill up the pot

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STEP BY STEP INSTRUCTIONS:

Measure out all ingredients. It’ll make the recipe go by faster.

Wash, cut the tops off the peppers, and clean out the seeds. Set them aside for later.

Chop up carrots and onions into small pieces. Sauté them in the the pot your are going to cook the peppers in (I used my Dutch Oven) until golden brown. Then add in tomato paste and mix until combined.

In a small bowl, combine ground meat, rice, salt and pepper. Mix until well combined. Add half of the carrot onion mix to the meat mix.

Using a teaspoon start stuffing the peppers. But careful not to tear the pepper, overstuffed peppers tear easily and the filling will come out when cooking.

Once the peppers are stuffed, place them lying down into the pot. Fill the pot up with all the peppers and add the rest of your carrot onion mix up top. .

Fill the pot with water, until most of the peppers are covered. And cook on low fire for about 30-40 minutes. Cook until the rice in the peppers becomes fluffy. OPTIONAL: With the lid still on the pot, drain the excess water in the pot. Enjoy!

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AUTHOR: ANA

DID YOU MAKE THIS RECIPE? I would love you see a picture of your creation!

Tag @amintymonday and use the hashtag #AMintyMonday on

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