Mama Mia Mediterranean Stuffed Capsicum Perfection

Mama Mia! Introducing the Best Stuffed Capsicum Recipe

Fancy a taste of the Med? I'm talking sunshine, herbs, and pure deliciousness. Today, we're diving headfirst into what I reckon is the best stuffed capsicum recipe this side of the Adriatic.

It’s comforting, vibrant, and packed with flavour.

Mediterranean Magic: A Stuffed Peppers Story

Stuffed peppers, or capsicum, have been a staple in Mediterranean cuisine for ages. It's a brilliant way to use up leftover rice and meat.

This particular recipe is medium-level difficulty and takes about an hour and twenty minutes all in. It yields six capsicum halves, perfect for a family dinner or a gathering with friends.

Why This Stuffed Pepper Recipe Rocks

Honestly, this is a healthy stuffed pepper recipe in disguise. The Mediterranean diet is all about fresh ingredients, and this dish is packed with them.

It’s ideal for a Sunday roast alternative or a mid-week dinner party. What makes this classic stuffed peppers recipe special? The tangy lemon-herb sauce that just brings everything to life.

Ingredients: The Mediterranean Dream Team

To nail this Italian stuffed peppers recipe , you’ll need a few key bits and bobs. We're talking capsicum, obviously, ground lamb (or beef if you prefer), rice, and a bunch of fresh herbs.

Don’t forget the tomato paste for richness and the all-important lemon for that zing.

Tip: The beauty of a stuffed bell peppers traditional recipe is that its flexible. Feel free to play around with the fillings!

Equipment: Get Your Kit On

For this easy stuffed peppers recipe , you'll need your usual suspects. A large skillet, a baking dish, a mixing bowl, and your trusty knife.

Nothing too fancy, just the basics to get the job done.

Quick Tip About the Rice

Don’t overcook the rice. It should be slightly undercooked when you add it to the filling. It will keep cooking whilst its in the oven, like al dente for pasta.

Mama Mia Mediterranean Stuffed Capsicum Perfection Recipe Card

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Preparation time:25 Mins

Cooking time:55 Mins

Servings:6 stuffed capsicum halves

Ingredients:

• 3 large capsicum (bell peppers), any color, halved lengthwise and seeded (6 halves)
• 1 tablespoon olive oil (15 ml)
• 1 tablespoon olive oil (15 ml)
• 1 medium onion, finely chopped (about 1 cup, 150g)
• 2 cloves garlic, minced
• 1 pound (450g) ground lamb or beef
• 1/2 cup (100g) uncooked long-grain rice, rinsed
• 1/2 cup (120ml) chicken or vegetable broth
• 1/4 cup (60ml) tomato paste
• 1/4 cup (15g) chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes (optional)
• 1/4 cup (60ml) chicken or vegetable broth
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil (15 ml)
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C). Drizzle capsicum halves with olive oil and season with salt and pepper. Arrange in the baking dish, cut-side up.
• Heat olive oil in a large skillet. Sauté onion until softened. Add garlic and cook until fragrant.
• Add ground lamb or beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
• Stir in rice, broth, tomato paste, parsley, mint, oregano, salt, pepper, and red pepper flakes (if using). Bring to a simmer, then remove from heat.
• Spoon the filling evenly into the capsicum halves.
• Cover the baking dish with foil and bake for 40 minutes. Remove foil and bake for another 15 minutes, or until the capsicum are tender and the filling is cooked through and lightly browned on top.
• While the capsicum are baking, whisk together broth, lemon juice, olive oil, parsley, oregano, salt, and pepper in a small bowl.
• Drizzle the lemon-herb sauce over the baked capsicum and serve immediately.

Nutrition Facts

Calories:350-400

Fat:20-25g

Fiber:3-4g

Recipe Info

Category:Main Course

Cuisine:Mediterranean

Ingredients & Equipment for the Best Stuffed Capsicum Recipe

Right, let's talk gear and grub! Making the best stuffed capsicum recipe is easier than you think. Honestly, you probably have most of this stuff already.

But, let's make sure! These Mediterranean stuffed peppers recipe is not too hard to prepare.

Main Ingredients: Let's Get Specific

Okay, listen up. For the capsicum themselves, you need 3 big ones. Any colour works – red, yellow, green. Halve them lengthwise, and scoop out those seeds.

You'll also want 1 tablespoon (15 ml) of olive oil for drizzling.

Now for the star of the show: the filling. You’ll need 1 tablespoon (15 ml) of olive oil, 1 medium (about 1 cup or 150g) onion finely chopped.

Also grab 2 cloves of garlic. Minced is key here. Next, get 1 pound (450g) of ground lamb or beef.

I prefer lamb, it's got that amazing flavour, yeah? You will also need ½ cup (100g) of uncooked long-grain rice.

Rinsed! Rinsing is important, trust me on this. You'll need ½ cup (120ml) chicken or veggie broth too. Also ¼ cup (60ml) tomato paste, ¼ cup (15g) chopped fresh parsley and 2 tablespoons chopped fresh mint.

Don't forget 1 teaspoon of dried oregano, ½ teaspoon of salt, and ¼ teaspoon of black pepper. A pinch of red pepper flakes is optional.

Seasoning Like a Pro: Adding the Zing

The spice combo here is key for that Mediterranean feel. Oregano, parsley, and mint are your best mates. A pinch of red pepper flakes can add a nice kick.

Flavour enhancers? Tomato paste is your main man. Don't skimp on the fresh herbs. If you are in a rush, dried herbs work in a pinch.

Just use half the amount.

Equipment You'll Actually Need

Forget about fancy gadgets. You just need a few simple things. A large skillet or sauté pan for cooking the filling.

Essential, innit? Then, a baking dish ( 9x13 inch works a treat). You'll also need a mixing bowl, a cutting board and a chef's knife.

If you don't have a skillet, a large frying pan will do just fine. No need to go out and spend a fortune, yeah? Making stuffed bell peppers traditional is easy, just like Nana used to make!

Mama Mia! Mastering Mediterranean Stuffed Capsicum

Honestly, who doesn't love a good stuffed pepper? But let's be real, some stuffed peppers can be a bit… well, boring.

So, I'm sharing my best stuffed capsicum recipe , a Mediterranean twist on the classic, that's anything but dull. Think sunshine, herbs, and bell peppers bursting with flavour.

This ain't your grandma's traditional stuffed peppers , unless your grandma happens to be a super cool foodie.

Prep Like a Pro: Mise en Place Magic

First things first, let's get our ducks in a row. You know, the mise en place thing chefs are always banging on about? It really does make life easier.

Chop your onion (1 medium), mince your garlic (2 cloves). Rinse that rice (1/2 cup) until the water runs clear.

Having everything ready means you can cook without the stress. Also, remember, hot ovens are hot! We're setting ours to 375° F ( 190° C) , so watch your mitts.

From Skillet to Supper: The Step-by-Step

Right, let's get cooking the Mediterranean stuffed peppers recipe ! This easy stuffed peppers recipe is manageable, promise.

1. Capsicum Time: Halve your bell peppers (3 large) and drizzle with olive oil (1 tbsp). Season with salt and pepper. Pop them cut-side up in your baking dish.
2. Aromatic Attack: In a skillet, heat the other olive oil (1 tbsp). Sauté the onion until soft. Chuck in the garlic and cook until it smells amazing. You know that smell?
3. Meat the Meat: Add your ground lamb (1 pound) or beef. Brown it, breaking it up as you go. Drain any excess fat. Nobody wants greasy stuffed bell peppers traditional .
4. Filling Fiesta: Stir in the rice, broth (1/2 cup), tomato paste (1/4 cup), parsley (1/4 cup), mint (2 tbsp), oregano (1 tsp), salt (1/2 tsp), pepper (1/4 tsp), and red pepper flakes (optional). Simmer, then remove from the heat.
5. Stuff It: Spoon the filling into your capsicum halves. Get generous!
6. Bake It Baby: Cover with foil and bake for 40 minutes . Remove the foil and bake for another 15 minutes . You want the capsicum tender and the filling slightly browned.
7. Lemon Zing: Whisk the sauce ingredients (broth (1/4 cup), lemon juice (2 tbsp), olive oil (1 tbsp), parsley (1 tbsp), oregano (1/2 tsp), salt, and pepper) together.
8. Serve: Drizzle with the lemon-herb sauce.

Pro Tips for Stuffed Capsicum Success

Don't overcook the rice! It'll keep cooking in the oven. Think "al dente." And, if you fancy something a bit different, add some feta cheese in the last 5 minutes of baking.

Oh, and for safety, make sure your meat reaches 165° F ( 74° C) . No one wants dodgy meat, alright?.

Healthy stuffed pepper recipe , sorted.

This Classic Stuffed Peppers Recipe is so simple, but so packed with flavour. I know you'll love it! Don't be scared to get creative with the fillings.

You know, chuck in some extra veggies or a bit of spice. It's all about making it your own. Happy cooking!

Recipe Notes for the Best Stuffed Capsicum Recipe

Alright, let's talk shop about this stonking best stuffed capsicum recipe . This isn't just chucking stuff in a pepper. It is a real experience! Honestly, a little prep makes all the difference.

So get ready to tuck into this classic stuffed peppers recipe .

Serving Suggestions: "Nice One!"

Plating? Think rustic, you know? Pile these high on a platter. Garnish with extra parsley. Maybe a lemon wedge on the side. It's all about that je ne sais quoi .

Sides? A simple Greek salad is spot on. Think feta, olives, the whole shebang. Maybe some crusty bread for soaking up the sauce.

Don't forget a crisp white wine. Perfect with the Mediterranean stuffed peppers recipe

Storage Tips: Sorted!

Got leftovers? Lucky you! Pop them in an airtight container. They'll keep in the fridge for up to 3 days .

Reheat them in the oven. A low heat prevents the pepper from drying out. About 350° F should do it.

Honestly, they're almost better the next day.

Freezing? Yeah, you can. Wrap them individually in cling film. Then stash them in a freezer bag. They'll last for up to 2 months .

Defrost fully before reheating. This really makes this easy stuffed peppers recipe even easier.

Variations: Get Creative!

Going veggie? No sweat. Swap the lamb for lentils or quinoa. Add some roasted veg. Aubergine or courgette works a treat. This will make it a healthy stuffed pepper recipe .

Want some spice? Add a pinch of chilli flakes. Go wild with the herbs! A traditional stuffed peppers is a great base for many variations.

A dash of hot sauce never hurt anyone either. Don't be afraid to experiment!

Nutrition Basics: Keep It Real!

Look, I'm not a nutritionist. Let's be clear. But these are packed with goodness. Fibre from the peppers. Protein from the lamb.

Plus vitamins and minerals. Basically, it is a balanced meal. This isn't rabbit food! This traditional stuffed peppers recipe is a balanced and hearty meal.

Right then, that's the lowdown! This recipe? It is a winner. Don't overthink it. Have a go. You’ll create the best stuffed pepper recipe you've ever tasted!