Macedonian Stuffed Peppers
A beautiful north eastern Greek inspired dish, sure to bring you great power.
- 500 g Lean Ground Beef
- 1-2 Red Peppers
- 1 /2 cup Cous Cous Or Rice
- 1/2 Onion
- 2 cloves Garlic
- 1 tbsp Paprika
- 1 tsp Vegetable Stock
- 1 tbsp Chopped Parsley
- 500 ml Passata Sauce
- Add half a chopped Onion to mediumly hot pan, cook for a few minutesAdd two cloves of finely chopped garlic to pan, cook for a couple more minutes.
- Add 500g ground beef, cook until slightly brown, 5 minutes or so.
- In the meantime, add 1/2 a cup of Cous Cous and 1 cup of water into a bowl. Microwave for 3-5 minutes, until fluffy and beautiful.
- Add Cous Cous and 2 tbsp of Paprika to the pan, mix together until thoroughly mixed together. Feel free to add a good handful of chopped parsley in here too. Brilliant.
- Preheat Oven to 250 C
- Cut the tops of the Red Peppers off and discard the inside packaging of the pepper.
- Fill the pepper with the meat/couscous filling.
- In a lightly oiled tray, place the peppers and pour the passata sauce into the tray.
- Cook for roughly 60 minutes ( Until the peppers start blistering and becoming juicy/succulent, keep your eye on them)
- Once finished, pour some of the delicious passata sauce over the peppers for maximum flavour intensity.
Rice is a great alternative to the Cous Cous, it just takes longer to cook. This recipe was inspired by another recipe I found and is essentially a variation of that dish, called Piperki Polneti which literally means stuffed peppers and is a traditional Macedonian dish. VEGETARIAN OPTIONS: Try using Lentils or TVP ( Textured Vegetable Protein) as an alternative to the ground beef!