Stuffed red peppers Recipe

Ingredients Stuffed red peppers

4 large red bell peppers, stems left on, halved length wise and seeded. 1 tablespoon olive oil, 1 red onion, finely chopped. 1 pound ground round or ground sirloin beef, 2 garlic cloves, finely chopped, 1/4 teaspoon smoked hot paprika or chili powder. 1 teaspoon ground cumin. 1 (15-ounce) can chikpeas, drained. 2 cups cooked or drained and rinsed canned green lentils. 1 (14’/2ouce) can diced tomatoes, 1/2 cup beef stock, selt and pepper, to taste. 3/4 cup fat free Greek-style plain yogurt (optional), 1/4 cup coarsely chopped fresh mint, 1/4 cup coarsely chopped fresh flat-leaf parsley

How to make

Preheat the oven to 350°F. Arrange the bell peppers cut-side up in a roasting pan. Heat the oil in a skillet over medium heat. Add the red onion, ground beef, and garlic and cook, stirring and breaking up the meat, for 5 minutes, or until evenly browned. Stir in the paprika and cumin, then the chickpeas, lentils, tomatoes, and stock. Season with salt and pepper, then increase the heat to high and bring to a boil. Remove from the heat. Spoon the meat mixture into the bell peppers, cover the dish with aluminum foil, then bake for 50 minutes, or until the bell peppers are tender and the meat is cooked. Remove the foil, top each bell pepper with a large spoonful of yogurt, if using, then sprinkle generously with the mint and parsley and serve immediately.

Enjoy your meal!

Recipe  from the book The Superfood Kitchen by Sara Lewis, Parragon

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