Poivrons farcis

Ingrédients

• 6 bell peppers (tops and seeds removed – (reserve tops if you want to use as lids when serving))
• 1 lb ground beef or turkey
• 1/2 lb pork ground sausage
• 1 medium onion (chopped)
• 2 tomatoes
• 1/2 medium zucchini (finely chopped)
• 2 medium carrots (finely chopped)
• 14 oz tomato sauce
• 1 cup of cooked rice
• 2 large cloves of garlic (pressed or finely minced)
• 2 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon cumin
• Pinch red chili pepper flakes
• Salt and pepper to taste
• Garnish with chopped parsley leaves

Préparation

1. 1

   Preheat oven to 350º F. Cut tops off peppers and remove seeds. Keep tops if you want to use them as lids when serving.

2. 2

   In a large skillet over medium high heat, cook ground beef and pork, breaking it up into small pieces, until the meat is browned. Transfer to a big mixing bowl.

3. 3

   Add olive oil to the same skillet, and add onions & finely chopped carrots and season with salt and freshly ground black pepper. Saute vegetables until tender (about 3 minutes). Add finely chopped zucchini, tomatoes, and tomato sauce and stir well. Finally, add minced/pressed garlic and cooked rice, and stir everything together. Add dry seasonings (oregano, basil, cumin, chili flakes (optional) and salt and freshly ground black pepper).

4. 4

   Steam the peppers in a pan with a little water for 3-4 mins – just until slightly softened. Then, place in a baking dish.

5. 5

   Spoon stuffing mixture into peppers and bake for 30 minutes at 350 F uncovered.

6. 6

   Remove stuffed peppers from the dish, serve warm, and enjoy!