English-style Stuffed Bell Peppers

Ingredients

In the original Croatian dish, Parenci, the bell peppers are typically stuffed with a mixture of rice, ground meat, and spices. However, in this English adaptation, we have replaced the rice with a combination of breadcrumbs and oats to give the filling a lighter texture. Additionally, we have incorporated English herbs like thyme and rosemary to enhance the flavors and create a more authentic English taste. We alse have the original recipe for Parenci, so you can check it out.

• 4 large bell peppers 4 large bell peppers
• 500g (1.1 lb) ground beef or lamb 500g (1.1 lb) ground beef or lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, grated 1 carrot, grated
• 1 celery stalk, finely chopped 1 celery stalk, finely chopped
• 1/2 cup (120ml) beef or vegetable broth 1/2 cup (120ml) beef or vegetable broth
• 1/2 cup (50g) breadcrumbs 1/2 cup (50g) breadcrumbs
• 1/4 cup (25g) oats 1/4 cup (25g) oats
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for drizzling Olive oil for drizzling

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 7g)
• Carbohydrates: 15g (Sugar: 4g)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
3. 3.
   In a large skillet, heat some olive oil over medium heat. Add the onion and garlic and sauté until translucent.
4. 4.
   Add the ground meat to the skillet and cook until browned. Drain any excess fat.
5. 5.
   Stir in the grated carrot, chopped celery, breadcrumbs, oats, thyme, rosemary, salt, and pepper. Cook for another 2-3 minutes until the vegetables are slightly softened.
6. 6.
   Pour the broth into the skillet and stir well to combine. Cook for an additional 2-3 minutes until the mixture is heated through.
7. 7.
   Spoon the meat mixture into the bell peppers, filling them to the top. Drizzle a little olive oil over each pepper.
8. 8.
   Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the peppers are tender and slightly charred.
9. 9.
   Remove from the oven and let the peppers cool for a few minutes before serving.

Treat your ingredients with care...

• Breadcrumbs — If you have gluten intolerance or follow a gluten-free diet, use gluten-free breadcrumbs instead.
• Ground beef or lamb — Opt for lean ground meat to reduce the fat content of the dish.
• Fresh herbs — If you don't have fresh thyme or rosemary, you can use dried herbs instead. However, reduce the amount by half as dried herbs are more concentrated in flavor.

Tips & Tricks

• For a vegetarian version, substitute the ground meat with cooked quinoa or lentils.
• Feel free to experiment with different types of bell peppers, such as red, yellow, or orange, to add more color to the dish.
• Serve the Stuffed Bell Peppers with a dollop of sour cream or a sprinkle of grated cheese for added creaminess.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• If you prefer a spicier version, add a pinch of chili flakes or a dash of hot sauce to the meat mixture.

Serving advice

Serve the English-style Stuffed Bell Peppers as a main course accompanied by a fresh green salad and crusty bread. The peppers can be enjoyed hot or at room temperature, making them a versatile dish for any occasion.

Presentation advice

To enhance the presentation, garnish the Stuffed Bell Peppers with a sprinkle of fresh herbs, such as parsley or chives. Arrange them on a platter and drizzle with a little olive oil for a glossy finish.