Stuffed Peppers With Savory Beef Filling Recipe

About this recipe

A hearty and flavorful dinner option featuring bell peppers stuffed with a savory mixture of ground beef, vegetables, and herbs, topped with buttery breadcrumbs and baked to perfection.

Ingredients

• 250 g Organically Grown Green Capsicum
• 100 g Sambar Onion Peeled
• 500 g Pluckk Organic Hybrid Tomatoes
• 400G Freshos Corn Kernels
• 50 g The Select Aisle Bread Crumbs
• 100 g Milky Mist Cooking Unsalted Butter
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Cut the tops off 8 green peppers and remove the seeds and membranes. Chop enough of the tops to make 1/4 cup.
2. 2. Bring a large pot of water to a boil and cook the whole peppers for 5 minutes. Drain them well and sprinkle the insides lightly with 1/4 tsp salt.
3. 3. In a large skillet over medium heat, melt 1 tbsp butter and sauté 1/2 cup chopped onion and the 1/4 cup of chopped green pepper tops until the vegetables are softened.
4. 4. Add 3 chopped tomatoes to the skillet and cook for about 4 minutes until tender. Drain off any excess liquid.
5. 5. Stir in 1 cup whole kernel corn, 1/2 cup canned or fresh corn kernels, 3/4 tsp dried basil, 3/4 tsp salt, and 1/4 tsp black pepper. Mix well to combine.
6. 6. Stuff the prepared green peppers with the vegetable mixture, pressing it down gently to fill each pepper completely.
7. 7. In a small bowl, toss 3/4 cup bread crumbs with 1 tbsp melted butter. Sprinkle the breadcrumb mixture evenly over the tops of the stuffed peppers.
8. 8. Place the stuffed peppers in a baking dish and bake in a preheated oven at 350°F (175°C) for 35 to 40 minutes, or until the peppers are tender and the topping is golden brown.
9. 9. Remove from the oven and let cool slightly before serving. Enjoy your savory stuffed peppers!