Aragonese Stuffed Peppers with Tomato Sauce

Ingredients

In the original French dish, the peppers are typically roasted and served cold as an appetizer. However, in Aragonese cuisine, the peppers are stuffed with a meat and rice filling and cooked in a flavorful tomato sauce. This adaptation adds a heartier element to the dish, making it a satisfying main course. The use of aromatic herbs and spices in the filling and sauce also adds a distinct Aragonese flavor profile. We alse have the original recipe for Poivrons a la tomate, so you can check it out.

• 6 large bell peppers 6 large bell peppers
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 cup (200g) cooked rice 1 cup (200g) cooked rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 26g, 5g
• Protein: 28g
• Fiber: 4g
• 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.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.
4. 4.
   Add the ground beef to the skillet and cook until browned. Drain any excess fat.
5. 5.
   Stir in the cooked rice, paprika, dried oregano, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to meld.
6. 6.
   Fill each bell pepper with the meat and rice mixture, pressing it down gently.
7. 7.
   In a separate bowl, mix together the diced tomatoes and tomato paste. Season with salt and pepper.
8. 8.
   Pour the tomato sauce into a baking dish and place the stuffed peppers on top.
9. 9.
   Cover the baking dish with foil and bake for 30 minutes.
10. 10.
    Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the filling is cooked through.
11. 11.
    Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Bell peppers — Choose peppers that are firm and have a vibrant color. Remove the seeds and membranes carefully to keep the peppers intact.
• Ground beef — Opt for lean ground beef to reduce the fat content of the dish.
• Diced tomatoes — If fresh tomatoes are available, you can use them instead of canned diced tomatoes for a fresher flavor.
• Tomato paste — Look for high-quality tomato paste to enhance the richness of the sauce.
• Fresh parsley — Chop the parsley just before garnishing to retain its vibrant color and fresh flavor.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the filling.
• Serve the stuffed peppers with a side of crusty bread to soak up the delicious tomato sauce.
• If you prefer a vegetarian version, substitute the ground beef with cooked lentils or mushrooms.
• Customize the filling by adding your favorite herbs and spices, such as thyme or smoked paprika.
• Leftover stuffed peppers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Aragonese Stuffed Peppers with Tomato Sauce hot, garnished with fresh parsley. Pair them with a side of crusty bread or a simple green salad for a complete and satisfying meal.

Presentation advice

Arrange the stuffed peppers on a platter, drizzle some of the tomato sauce over them, and sprinkle with fresh parsley. The vibrant colors of the peppers and the rich red sauce will create an eye-catching presentation.