Food, Main Dishes, Recipes, RECIPES, Side DishesMlle Julesmini stuffed peppers, tomatoes, veal, rice, garlic, dill, parsley, dinner, snacks, meal, healthy, meat, vegetables, vegetarianComment

Mini Stuffed Peppers

Food, Main Dishes, Recipes, RECIPES, Side DishesMlle Julesmini stuffed peppers, tomatoes, veal, rice, garlic, dill, parsley, dinner, snacks, meal, healthy, meat, vegetables, vegetarianComment
Mini Stuffed Peppers

These Stuffed Mini Peppers offer a delightful blend of flavours and textures that are sure to please your palate! This particular recipe holds a special place in my heart, not just for its delicious taste, but also for its versatility and adaptability.

Typically, when I prepare this dish, there's some extra filling to work with. You have the option to create meatballs or stuff other vegetables based on your preferences. Personally, I enjoy using this as an opportunity to experiment and discover what my kids enjoy! Let's dive into this Mediterranean-inspired dish that's as delicious as it is nutritious.

MINI STUFFED PEPPERS

INGREDIENTS

Stuffing:

  • 1 lb. ground veal

  • 1 Cup raw, washed rice (parboiled, see below)

  • 1 Whole onion, finely chopped

  • 1 Finely chopped bunch of parsley

  • 1/4 Bunch finely chopped dill

  • 4 Cloves of garlic, finely chopped

  • 1 Tbsp. kosher salt

  • 1 Tbsp. paprika

  • 1 Tsp. black pepper

  • 1/3 cup extra virgin olive oil

  • ½ Bunch of mint

  • 1 Tsp. cinnamon

  • 1/2 Tsp. nutmeg

Sauce:

  • 2 Soft grated tomatoes

  • 1 Finely chopped onion

  • 1 Tsp. cinnamon

  • A pinch of nutmeg

  • 2 Finely chopped garlic cloves

  • 1/4 Cup tomato paste

  • 1/4 Cup date molasses/honey (Aka. ‘silan’)

  • 1/4 Cup extra virgin olive oil

  • 1 Tsp. paprika

  • 1 Tsp. black pepper

  • 1 Cup low-sodium vegetable broth

INSTRUCTIONS

Makes around 18 mini peppers (There is usually enough leftover filling to make meatballs or to stuff any other vegetables of your choice!).

  1. Start by parboiling your rice. Bring a pot of water to a boil, rinse your rice thoroughly until the water runs clear, and then place it in the boiling water for an additional 5-6 minutes. Strain the rice in a colander and rinse it with cold water to stop the cooking process.

  2. In a mixing bowl, combine all the ingredients for the stuffing - ground veal, parboiled rice, finely chopped onion, parsley, dill, garlic, salt, paprika, black pepper, extra virgin olive oil, mint, cinnamon, and nutmeg. Mix everything well until fully incorporated.

  3. Prepare the mini peppers by washing them and removing the tops and seeds. Make sure to riinse the peppers thoroughly.

  4. Stuff each mini pepper with the filling mixture and level it off at the top.

  5. Place the stuffed peppers in a low stockpot, preferably one that can go into the oven as well.

  6. To make the sauce, combine the grated tomatoes, chopped onion, cinnamon, nutmeg, garlic, tomato paste, date molasses, extra virgin olive oil, paprika, black pepper, and low-sodium vegetable broth in a bowl. Mix well.

  7. Pour the sauce over the stuffed peppers and bring it to a boil over medium heat. Cover the pot and let it simmer for about 20 minutes.

  8. Reduce the heat to low and continue cooking for an additional 20 minutes, covered.

  9. While cooking, preheat your oven to 375°F (190°C). Transfer the pot to the oven and bake for an additional 20-30 minutes, still covered. In the last 10 minutes, you can remove the cover to allow the top to brown nicely.

  10. Once done, garnish with freshly chopped parsley. This dish can also be made ahead of time and frozen for later indulgence. Enjoy!

BON APPETIT!

Photography by: Patricia Brochu