Peppers stuffed with lamb and beef mince
12 servings
120 minutes
Pepper stuffed with lamb and beef mince is a refined dish of Greek cuisine that combines the richness of Mediterranean flavors and aromas. Its history traces back to traditional recipes where stuffed vegetables hold a special place. Sweet pepper baked until soft contrasts beautifully with the rich filling of lamb and beef seasoned with aromatic spices—cumin, cinnamon, garlic, and black pepper. The addition of raisins and pine nuts gives the dish a light sweetness and textural complexity, while Parmesan completes the flavor composition. It can be served as a main dish accompanied by fresh herbs and a light sauce. This is a true gastronomic journey conveying the warmth and atmosphere of Greek hospitality.
1
Put the rice to boil.
- Rice: 1 glass
2
Chop the onion. Sauté the onion in sunflower oil, add a teaspoon of sugar, salt (no more salt needed), a bit of black pepper (to taste), cumin, cinnamon, and garlic, and keep it on medium heat for about 5 minutes.
- Onion: 2 pieces
- Sunflower oil: 2 tablespoons
- Ground black pepper: pinch
- Caraway: 2 teaspoons
- Ground cinnamon: 2 teaspoons
- Garlic: 3 cloves
3
Move the onion with spices aside, add both types of minced meat gradually to the free half so that everything cooks evenly.
- Ground lamb: 400 g
- Ground beef: 400 g
4
Add tomatoes with juice, tomato paste, raisins, and chili pepper, simmer uncovered for 40 minutes, then cool.
- Tomatoes in their own juice: 400 g
- Tomato paste: 1 tablespoon
- Raisins: 95 g
- Chili flakes: pinch
5
Preheat the oven to 180 degrees.
6
Mix the mixture with rice, parmesan, nuts, and herbs.
- Grated Parmesan cheese: 2 tablespoons
- Fresh herbs: 1 bunch
- Pine nuts: 1 g
7
Fill halved peppers (without seeds) with filling and place them on a baking tray lined with parchment paper.
- Bell pepper: 7 pieces
8
Cover with foil and bake for 20 minutes.
9
Then remove the foil and bake for another 20 minutes.
10
Then, if desired, sprinkle with cheese and hold for another 10 minutes.
- Grated Parmesan cheese: 2 tablespoons
