I, personally, love stuffed foods. Whether we’re talking about stuffing a chicken, stuffing meatballs with cheese (a recipe for this is in the works) and any other kind of stuffed food, I’m in. But today, we’re gonna go for something a little lighter, because sometimes we need something a little less calorie-heavy. Here goes a stuffed bell pepper recipe that you'll want to stuff your mouth with. Get it?
...With a twist. If you’ve ever had true spanish chorizo, you’ll know that it is one of the best types of meat out there. There are basically two kinds of chorizo; The fresh chorizo and the traditional dried, salt-cooked chorizo. I’ll let you in on a little secret: They are basically the same thing. They are prepared the same, but since the take about two weeks to a month to properly dry, some of them are sold fresh.
Today, we’re gonna prepare chorizo meat to stuff bell peppers with.
Let’s make some stuffed peppers!
Stuffed Bell Peppers
- 400 grams ground beef
- 250 grams ground pork
- 100 grams pork fat
- 4 garlic cloves, minced
- 1 tablespoon white pepper
- Salt to taste
- Two large bell peppers
How to make:
- In a big bowl, mix the ground beef with the ground pork and knead for two minutes.
- Add pork fat and the salt, and knead for another two minutes. Let sit for five minutes to settle.
- Meanwhile, cut open two bell peppers by their upper side and take out the seeds along with the white parts of the pepper using a spoon to scoop it out. Rinse with plenty of water and set aside.
- Add the rest of the seasoning to the meat (garlic and white pepper) and knead vigorously for about five minutes. When done, start stuffing the bell peppers by the handful. Be sure to press down whenever you can to make sure you’re leaving no empty room inside the bell peppers.
- When done stuffing, place the bell peppers on a greased baking tray and bake for about 30 minutes on high heat.
- After the first 30 minutes, take a peek to see if it’s done. If not, let cook for an additional ten minutes.
There you have it: Bell pepper stuffed with chorizo style ground beef + ground pork. There are hardly any better recipes than this that involved bell pepper- of which I am usually not a big fan, but this recipe is so good I have to make a conscious effort not to make it too often, or else I end up making it every other day.
Plus, very important for cheese lovers like myself, you can always sprinkle very generous amounts of cheese on top of the bell peppers to make yourself an extra delicious recipe if you're craving some cheese.
This recipe serves as the main protein source in a meal, and goes great with recipes such as our cauliflower-inspired recipes or the very popular zucchini ravioli recipe. And make yourself a smoothie while you’re at it!