People have been stuffing peppers for as long as peppers have probably been around in their current form. Every country has their riff on it, some of them are vegetarian, while most of them contain some form of minced or ground meat. There’s a million different ways to make them, so be sure to experiment.
This is a bit of a twist on the classic North American stuffed peppers you may be used to – like mom used to make. I like to play around a bit with the spices, and think for any stuffed pepper to be interesting, it’s got to have a little kick to it. At the end of the day, you’re the boss, but don’t be afraid to experiment a bit. Remember, less is more so it’s always easier to add a bit more spice than have to try and cover it up. you can continually adjust as needed along the way.
If you’re feeling this, leave a comment with what you did for spices and I’ll give it a go on the next round.
Red Curry Stuffed Peppers
- 7 Large Bell Peppers (Any Colour)
- 1 lb Ground Beef
- 1 Large White Onion
- 1 500ml Can Finely chopped tomatoes
- 1 small can Tomato Paste
- 6 cloves Fresh minced garlic
- 1 L Beef Stock
- 1 cup White Rice (ideally Jazmine or Basmati)
- 2 cups Shredded marble cheese
- 3 tbsp Red Curry Paste
Cut the tops off your peppers and set them aside. Take all of the contents out of the peppers being sure to give them a rinse in cool water. Set your peppers aside to dry.
Take the tops and cut off the stems. Finely chop the tops of the peppers and set aside.
Finely chop 1 large white onion, mince your garlic, and set aside.
Grate about 2 cups of a cheese of your choice. For this, marble works excellent although if you wish, feel free to change it up. You'll want to cheese to not be too sharp.
Be sure to defrost your beef to room temperature before starting.
Making The Filling
In a skillet, toss in a couple tbsp of olive oil and bring to heat. Toss in your garlic and onions on medium high until the it all begins to brown.
Add your ground beef and pepper trimmings and keep going on high. You'll want to let the meat brown, so letting it site for a second and not constantly stirring (with a wooden spatula) will help it brown. Don't let the bottom burn, however.
Once the meat has browned, add in your finely copped tomatoes, tomato paste, and the cup of rice. Add about 1/2 cup of beef stock and bring to a simmer, stirring occasionally to ensure the moisture is mixed.
Add in any spices you'd like at this time. I typically use a shake of chili powder, some paprika, and occasionally a bit of cumin. Oregano will also work, but likely not in this recipe. Completely mix your spices into the mixture.
Once everything is mixed in, you'll likely need a 1/2 cup of beef stock to moisten things up. Add that, and continue to reduce.
Add in 2-3 tablespoons of red curry paste. Completely mix into the mixture.
As your mixture continues to cook, add 1/2 to 1 full cup of beef stock, and stir into the mixture. You'll want to continue this method until you'll notice the rice is cooked. This will also allow all of your ingredients to really reduce down, yet at the same time getting infused with that delicious stock.
Once your rice is cooked, you'll want to begin stuffing your peppers. Pack the filling in, not too tight, but certainly firmly. Skewer to help the peppers sit upright, and place in a baking tray.
Once all peppers have been added, sprinkly on a liberal amount of cheese to your liking, and cook at 400 in your over for approximately 25 minutes.
Let cool slightly, and serve.