Growing up, T.W.O. grew up with a traditional Russian dish called Golubzi, which are cabbage rolls stuffed with ground meat, rice, carrots, and garlic. This dish is definitely a favorite, but we decided to change things up and stuff peppers instead! Check it out!
-1 to 1 1/2 lbs. ground beef, lean
-1 cup basmati rice, cooked
-1 cup carrots, shredded
-1 can (8oz) tomato sauce, seasoned with herbs
-1/2 cup Crimini mushrooms, chopped
-4-5 Large Bell Peppers
-1 can stewed tomatoes
Preheat oven to 350°F. Begin by mixing the ground beef (uncooked), rice, carrots, tomato sauce and mushrooms together. Season with salt, garlic powder and pepper.
Next, cut the bell peppers in half and remove seeds. Stuff each pepper half with meat mixture and place into a Pyrex.
Pour the stewed tomatoes over the peppers. If there are large pieces of tomato, cut them into smaller pieces.
Cover Pyrex with foil and place into oven. Bake for about 30 minutes. Remove peppers from the oven and place slices of mozzarella cheese on top and place back into the oven on broil. Once the cheese is melted and slightly brown, take the peppers out of the oven and serve!
If you are not stuffed now, you will be after eating these!
Four months ago, T.W.O. traveled to Spain and enjoyed pintxos daily. We felt nostalgic this past week and decided to re-create one of our favorite pintxos we had in Madrid- stuffed piquillo peppers! We ordered them at Lateral the first night in Madrid and loved them so much, we ordered them again on our last night of the trip! This pintxos dish is a great appetizer to serve at your next dinner party and can be prepared ahead of time so you can enjoy socializing with guests. Ole!
-1 can of piquillo peppers
-0.5 lb ground beef or turkey
-1/2 cup of goat cheese*
-1 cup of Roasted Tomato & Red Pepper Soup**
-1/4 cup of Greek yogurt
*T.W.O. has also used cream cheese, which makes for a creamier mixture
**T.W.O. would suggest Trader Joe’s Roasted Tomato & Red Pepper Soup
Preheat oven to 350°F. In a sauté pan, begin cooking the meat over medium heat. Season with salt, garlic powder, pepper and chili powder.
While meat is cooking, take the peppers out of the jar and separate. Pour the soup into a sauce pan and heat up. Add the Greek yogurt and reduce heat to low.
Once the meat is cooked, drain some of the grease. Don’t drain all of it for you don’t want the meat to be dry.
While the meat is still hot, add in your goat cheese or cream cheese and mix. Stuff the peppers individually with the meat and place into a Pyrex.
Once all the peppers are stuffed, pour the soup mixture over the peppers.
Place into oven and bake for about 30 minutes. Allow the peppers to sit for about 3-5 minutes before serving. Then it is time to enjoy some pintxos!!