Thursday, 3 April 2014

Family Supper - Stuffed Peppers with a Goulash Sauce

Stuffed Peppers with Goulash Sauce
Last week I bought a bag of red peppers thinking I might do roasted vegetables or make peperonata. Then I found a package of minced beef in the freezer and decided to make stuffed peppers.  These were one of my favourite meals childhood meals. My mother always made them with green peppers, stuffed them with rice and minced beef and topped them with a tomato sauce. However, Hubby does not care for green peppers, so it had been awhile since I made them. He enjoys red peppers so I decided to turn the recipe on its head and stuff them with rice and use the mince to make a goulash sauce.  The peppers would be outside the goulash, but would still impart their flavour.  It was a bit of lateral thinking that paid off.

You will need:

4 large red, yellow or orange peppers
1/2 a cup of rice
1 pound lean minced beef
2 cartons chopped tomatoes
1 medium onion, chopped
1 clove garlic, chopped
1 1/2 teaspoons paprika (add more or less according to your preference)
salt and pepper

Cook the rice and put to one side.
Slice the lids off the peppers and stand them upright in an oven-proof container.
Brown the mince.
Add the onions and garlic and soften for 5 minutes.
Add the tomatoes, paprika, salt and pepper.
Simmer for 30 minutes.
Put in pre-heated oven (180C/350 F), cover  and cook for 35 minutes.
Serve one pepper per person. 

Peppers, mince, tomatoes, rice, etc.

Cut the tops off the peppers, scoop out the seeds and white pith and stand them in an oven-proof dish.

Brown the mince, add onions and garlic and cook until they are softened.

Add the tomatoes, paprika, salt and pepper, then cover and simmer for 30 minutes or more.

Fill the peppers with the cooked rice.

Top each pepper with a dollop of the sauce and then put the rest of the sauce around the peppers.
Cook, covered, for 35 minutes in a pre-heated oven at 180 C/ 350 F.

Remove from the oven and serve.  Serves 4.

Bon appetite.

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