Every country and every family has its own variation of stuffed peppers. This is my grandmother’s Colombian version.
This simple dish is hearty and delicious. I hope you enjoy this recipe as much as I do.
Vegetarians can simply omit the meat and add some chopped mushrooms.
- 6 red or green bell peppers, tops removed and seeded
- 1 tablespoon olive oil
- 1/2 pound bacon, diced
- 1 cup chopped onion
- 1 scallion, chopped
- 2 garlic cloves, finely chopped
- 1 cup chopped tomatoes
- 1/2 pound ground beef
- 1 cups cooked white rice
- 2 cooked eggs, diced
- Salt and ground black pepper
- 1/2 teaspoon ground cumin
- 1 tablespoon tomato paste
- 1/4 cup fresh cilantro
- 1/4 cup fresh parsley
- 1/2 cup bread crumbs
- Preheat the oven to 350 degrees F.
- Place the peppers in a pot with water and cook for 5 minutes.
- Remove the peppers from the pot and allow to cool.
- In a large skillet over medium heat, add the oil and the bacon and cook for 5 minutes or until cooked. Add the onions, scallions and garlic and saute for 5 minutes. Add the tomatoes and continue to cook until the vegetables are tender.
- Add the beef, cooked rice, cooked eggs, cumin and adjust the seasoning with salt and pepper. Stir in the tomato paste. Cook for about 15 minutes.
- Remove from the heat and add the fresh cilantro and parsley.
- Spoon the mixture into the cooled peppers. Transfer the peppers to a baking dish and top with breadcrumbs. Bake until the peppers are heated through, about 15 minutes. Remove from the oven and serve.
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