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Beef Stuffed Peppers

chef.alexande's picture
Ingredients
  Minced beef 1 Pound (1/2 Kilogram)
  Onions 2 , chopped
  Beef stock/Stock made with a stock cube 1⁄2 Pint (250 Milliliter)
  Carrots 2 , scraped and grated
  Green peppers 4 Large, halved and pith and seeds removed
  Cheese sauce 1 Tablespoon
  Butter 1 Ounce (25 Gram)
  Flour 1 Ounce (25 Gram)
  Milk 1⁄2 Pint (250 Milliliter)
  Prepared mustard 1 Teaspoon
  Grated cheese 2 Ounce (50 Gram)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Boil water and blanch peppers in it for 5 minutes.
2) Drain the water and keep aside.

MAKING
3) In a wok heat oil. Fry beef and onion for 5 minutes. Stir in flour and continue to mix well.
4) To it add stock and seasoning. Bring the mixture to boil.
5) Add fresh carrots; cook covered on simmering heat for 30 minutes.
6) For the cheese sauce, in a saucepan heat butter and stir in flour for 1 minute.
7) Add milk gently and continue stirring.
8) Boil the mixture and simmer till the sauce thickens.
9) Blend in mustard, cheese and seasoning.

FINALIZING
10) Halve pepper and fill with beef mixture. Place it in a foil dish and pour cheese sauce around it.

SERVING
11) French bread or soft rolls is a great combination with this dish.

TIPS
Seal the content in an airtight container for future use. Refrigerate it for future use. Before serving, preheat oven and bake the contents for 40 minutes at 190°C, 375°F, Gas Mark 5. Take away the foil lid and bake for another 10 to 15 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
4

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