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Curried Beef Stuffed Peppers

Peppers Stuffed with Curried Beef
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An aromatic curried beef filling is used to stuff these bell peppers. Add fragrant spices, walnuts, raisins and more, and you will find this makes a delicious change from your usual stuffed pepper recipes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 finely chopped small yellow onion
  • 2 minced garlic cloves
  • 12 oz (340g) ground beef
  • 1/3 teaspoon cumin
  • 2/3 tablespoon minced fresh ginger
  • 2/3 teaspoon ground coriander
  • 2/3 tablespoon curry powder
  • 1/3 teaspoon turmeric
  • 1/2 teaspoon salt
  • Chili powder or hot sauce (optional)
  • Sugar or artificial sweetener (optional)
  • 1 lightly beaten egg
  • 1/4 cup (25g) chopped raisins
  • 1/4 cup (25g) chopped walnuts
  • 2 red bell peppers

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat the oil in a skillet and add the onion.
  3. Cook until soft then add the garlic and cook for 30 seconds.
  4. Add the beef and cook until browned.
  5. You can break it up using a wooden spoon as it cooks.
  6. Drain the meat if there is a LOT of fat in there (else leave it in because it helps keep the filling moist).
  7. Stir in the cumin, ginger, coriander, curry powder, turmeric and salt.
  8. Stir in the walnuts and raisins.
  9. Taste the mixture and add chili powder or hot sauce if you want to spice it up.
  10. You might also want to add a bit of sugar or sweetener, or maybe you prefer not.
  11. Turn off the heat then stir in the egg and ensure everything is well mixed.
  12. Remove the tops from the peppers.
  13. Scoop out and discard the seeds and white membrane.
  14. Lightly grease the bottom of a small baking dish.
  15. Divide the meat mixture between the peppers.
  16. Put them in the prepared dish.
  17. Cover with aluminum foil and bake for 35 minutes or until the peppers are tender.

Notes

You can shape the peppers into boats (by cutting lengthwise) instead of taking the tops off if you want.
If your peppers don’t stand upright in the pan, shave a little off the base so they do.
If you have some of the filling mixture left over, keep it for another use (such as tossing it into cooked rice or pasta).
I usually make this with red peppers but you can use yellow (sweeter) or green (less sweet).

Find it online: https://victoriahaneveer.com/curried-beef-stuffed-peppers/