| Prep: 20 mins | Cook: 1 hour | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 16g | 6g | 26g |
| sugars | fibre | protein | salt |
| 10g | 4g | 20g | 0.6g |
Why I Love Belgian Stuffed Bell Peppers with Minced Meat
Perched neatly in the little alcove of my kitchen window is a plant with strung out tendrils, flowering the most simplistic yet stunning little white flowers. My mother named it a Belgian bell pepper plant – an endearing addition to our typically seafood filled home. From this little plant comes the inspiration behind my take on a traditional Belgian recipe, Stuffed Bell Peppers with Minced Meat.
Flavour Fusion: East Coast Meets European Cuisine
The luscious charm of this dish lies in its simplicity and the delightful fusion of New England and Belgian cuisine. In many ways, it echoes the basics of stuffed ‘lobstar’ – a somewhat eccentric combination of lobster and bell peppers that we often find on the tables of Maine. Even though that dish might feel like a far cry from these gracefully overstuffed Belgian bell peppers brimming with satisfyingly heart chunks of minced meat and a subtle yet distinct blend of spices and herbs, it finds its shore in the commonality of both these dishes being stuffed-to-the-brim delights.
Like the translucent waves of the Atlantic hugging the sandy coast of Maine, the minced meat in this recipe is enriched by the alluring combination of aromatic onions, piquant garlic and herbaceous parsley. The mix of diced tomatoes and cheese initiates a perfect balance of tangy and savory notes. The olive oil does what it does best—bringing everything together in a warm, soothing friendliness. You would almost forget you are eating vegetables, it’s that indulgent.
A Nod to Tradition, Infused with Innovation
The Stuffed Bell Peppers with Minced Meat dish is reminiscent of traditional Belgian celebration dishes, like meat and rice stuffed peppers, but distills it to an easy-to-make, comforting weeknight supper. This is definitely a bow to the simplicity of household Belgian cuisine that focuses on local, wholesome ingredients—a culinary philosophy I believe should underpin all good cooking.
I was inspired to work on such a recipe thanks to the influence of Chef Luk Thys, a Belgian culinary genius known for his innovative takes on traditional dishes. His competent approach has gently nudged me towards a keen exploration of Belgian cuisine, blending it with my native New England roots.
A side serving of a creamy New England Clam Chowder or a vibrant Greenland Salad would beautifully complement the Stuffed Bell Peppers with Minced Meat to heighten your dinner experience. After all, isn’t part of the joy of cooking trying out new combinations, and being pleasantly surprised by the results? And for me, cooking is all about the joy—and sharing that joy with you all.
What You’ll Need
- 6 large bell peppers
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 cup cooked white rice
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
- 1 cup shredded cheese
Method
Step One
Preheat your oven to 350 degrees Fahrenheit. Cut the tops off all six bell peppers, remove the cores and seeds, and set them aside.
Step Two
Heat the olive oil in a large pan over medium heat. Once hot, add the chopped onion. Cook for 4-5 minutes until the onion becomes translucent. Add the minced garlic to the pan and cook for another 2 minutes.
Step Three
Add the ground beef to the pan with the onions and garlic. Cook until the meat is browned and cooked through. Make sure to break the meat up into small pieces as it cooks.
Step Four
Drain off any excess fat from the pan and then add the diced tomatoes, cooked white rice, salt, and ground black pepper. Stir everything together and let it cook for another 2-3 minutes until it’s heated through.
Step Five
Remove the pan from the heat and stir in the chopped fresh parsley and half of the shredded cheese. Mix until everything is well combined.
Step Six
Fill each prepared bell pepper with the meat and rice mixture. Place the stuffed peppers in a baking dish and sprinkle the remaining cheese over the top of each pepper.
Step Seven
Place the baking dish in the preheated oven and bake for 25-30 minutes until the peppers are tender and the cheese on top is bubbly and lightly browned. Serve the stuffed bell peppers hot.
