Traditional ground meat stuffed peppers are the ultimate choice if you are looking for a Mediterranean flavor explosion in a single dish. This naturally Gluten-Free and Low-Lactose recipe combines high-quality protein with the sweetness of roasted peppers, offering a perfectly balanced and flavorful meal for the whole family before hitting the “read more” tag
Traditional ground meat stuffed peppers: Grandma’s recipe in 40 minutes
Ingredients
- 400 g (14.1 oz) Large red bell peppers / 2 units.
- 500 g (1.1 lbs) Ground meat (pork and beef mix).
- 100 g (3.5 oz) Grated carrots.
- 1 Medium onion (approx. 150 g / 5.3 oz).
- 200 g (7 oz / 0.8 cups) Crushed tomatoes.
- 100 g (3.5 oz / 1 cup) Shredded Emmental cheese.
- Extra virgin olive oil, salt, and black pepper to taste.
Instructions (step-by-step)
Vegetable and cheese preparation
Initial roasting of the peppers
Preparing the ground meat sofrito
Filling and final gratin
Remove the peppers from the oven and distribute the meat and tomato mixture generously inside each half. Cover the surface with the shredded Emmental cheese and return to the oven, this time using the grill or broil function at 200 ºC (392 ºF) for 10 minutes or until the cheese is golden and bubbly.
Plating and presentation
Pro Cooking Tips
- Perfect Integration: By using grated carrots, you ensure they cook through completely and melt into the ground meat and onions, creating a cohesive, velvety filling.
- Avoid Steaming: Bring your meat to room temperature before cooking; if it’s too cold, it will release water and boil instead of browning, losing that essential caramelized flavor.
- Deglaze for Umami: Add a splash of dry white wine to the mixture, letting it evaporate completely before adding the tomato to intensify the Mediterranean base.
- The Smoked Secret: Incorporate a teaspoon of Spanish smoked paprika (Pimentón de la Vera) to the sofrito to give the filling a deep, wood-fired aroma.
- Moisture Control: Ensure the tomato sauce is well-reduced and thick before stuffing; a watery filling will make the roasted pepper soggy.
- Steam Power: Don’t skip the splash of water in the baking tray during the first roasting; it creates a steam chamber that tenderizes the pepper skin perfectly.
Recipe Card
Traditional ground meat stuffed peppers: Grandma’s recipe in 40 minutes
Traditional ground meat stuffed peppers are the ultimate choice if you are looking for a Mediterranean flavor explosion in a single dish. This naturally Gluten-Free and Low-Lactose recipe combines high-quality protein with the sweetness of roasted peppers, offering a perfectly balanced and flavorful meal for the whole family before hitting the "read more" tag
Ingredients
- 400 g (14.1 oz) Large red bell peppers / 2 units.
- 500 g (1.1 lbs) Ground meat (pork and beef mix).
- 100 g (3.5 oz) Grated carrots.
- 1 Medium onion (approx. 150 g / 5.3 oz).
- 200 g (7 oz / 0.8 cups) Crushed tomatoes.
- 100 g (3.5 oz / 1 cup) Shredded Emmental cheese.
- Extra virgin olive oil, salt, and black pepper to taste.
Instructions
Vegetable and cheese preparation
First, we must thoroughly wash the peppers and prepare the base ingredients for the sofrito. Grate the peeled carrots and the Emmental cheese, while finely chopping the onion into a brunoise dice so it integrates perfectly with the meat during the cooking process.
Initial roasting of the peppers
Cut the peppers in half lengthwise and remove the seeds and white ribs carefully. Place them in an oven-safe dish with a small splash of water at the bottom and roast at 200 ºC (392 ºF) for 20 minutes so they begin to soften before receiving the filling.
Preparing the ground meat sofrito
In a skillet with olive oil, sauté the onion until translucent and lightly golden. Immediately after, add the ground meat with salt and pepper, incorporating the grated carrot to release its juices; once the meat is browned, pour in the crushed tomatoes and cook over medium heat until the sauce thickens.
Filling and final gratin
Remove the peppers from the oven and distribute the meat and tomato mixture generously inside each half. Cover the surface with the shredded Emmental cheese and return to the oven, this time using the grill or broil function at 200 ºC (392 ºF) for 10 minutes or until the cheese is golden and bubbly.
Plating and presentation
Serve each pepper half in the center of a flat plate, making sure to recover any juices left in the baking tray. You can garnish with a pinch of fresh parsley and serve alongside a side of short pasta, steamed vegetables, or enjoy the piece on its own for a complete Mediterranean meal.
Notes
- Perfect Integration: By using grated carrots, you ensure they cook through completely and melt into the ground meat and onions, creating a cohesive, velvety filling.
- Avoid Steaming: Bring your meat to room temperature before cooking; if it's too cold, it will release water and boil instead of browning, losing that essential caramelized flavor.
- Deglaze for Umami: Add a splash of dry white wine to the mixture, letting it evaporate completely before adding the tomato to intensify the Mediterranean base.
- The Smoked Secret: Incorporate a teaspoon of Spanish smoked paprika (Pimentón de la Vera) to the sofrito to give the filling a deep, wood-fired aroma.
- Moisture Control: Ensure the tomato sauce is well-reduced and thick before stuffing; a watery filling will make the roasted pepper soggy.
- Steam Power: Don't skip the splash of water in the baking tray during the first roasting; it creates a steam chamber that tenderizes the pepper skin perfectly.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 496Total Fat: 31gSaturated Fat: 13gUnsaturated Fat: 18gCholesterol: 137mgSodium: 389mgCarbohydrates: 16gFiber: 3gSugar: 9gProtein: 42g
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