Stuffed bell peppers are a thing back in my home country, but we usually prepare and eat them in a tomato sauce, served with mashed potatoes. Now this here, is my London version. I don’t know which one I prefer, because they’re both yummy in their own way, but the Slovenian version takes about a bajillion years to prepare, so I’m sticking with this one for now.
If you’re preparing a meal for two people – or making a double portion to put one in the freezer like I always do – you’ll need 2 bell peppers, an onion, 250 g of minced pork/beef, a handful of cous cous, tomato puree, a handful of grated cheese and the general – oil, salt, pepper.
First you’ll want to remove bell pepper seeds and cut bell peppers in half. Then sprinkle a little bit of oil on top and put them in the oven on 200°C for 20 minutes. In the mean time, prepare cous cous according to the instructions on the packaging, and in a separate pan, saute diced onion and mix in the meat. Once the meat is cooked, you can add a few squeezes of tomato puree, cooked cous cous, and mix the whole thing together. The last step is to take the bell peppers from the oven to stuff them with the mixture, sprinkle a little cheese on top and put them back in the oven for additional ten minutes before you dig in. Bon appetit!
As always, if you end up making these, don’t forget to post it on social media and tag me. I would love to see your creation and hear your thoughts! Also, if you’d prefer a video version of the recipe, check out this vlog of mine. The cooking bit starts at 6:41.