April 20, 2024

Peperoni Ripieno (Stuffed Peppers)

Name: Peperoni Ripieno (Stuffed Peppers)
Prep time: 20 min
Total time: 55 min
Yield: 6
Ingredients: 75 mL vegetable oil, divided; 2 peeled potatoes (such as Yukon Gold), diced; 1 medium onion, diced; 5 cloves garlic, minced; 500 g ground beef; 60 mL Hunt’s® Tomato Paste; 15 mL ground cumin; 10 mL salt; 5 mL black pepper; 5 mL cayenne pepper; 4 bell peppers (any colour), halved, seeds and ribs removed; 15 mL chopped fresh parsley

20

Prep Time Minutes
55
Total Time Minutes
12
Number of Ingredients
6
Servings

Ingredients

75 mL vegetable oil, divided
2 peeled potatoes (such as Yukon Gold), diced
1 medium onion, diced
5 cloves garlic, minced
500 g ground beef
60 mL Hunt’s® Tomato Paste
15 mL ground cumin
10 mL salt
5 mL black pepper
5 mL cayenne pepper
4 bell peppers (any colour), halved, seeds and ribs removed
15 mL chopped fresh parsley

Directions

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Step one

Preheat oven to 220ºC.
Step two

In medium saucepan set over medium-high heat, add 30 mL oil. Add potatoes and cook, stirring occasionally, for 8 to 10 minutes or until cooked through and slightly golden. Transfer to medium bowl; set aside.
Step three

In the same saucepan over medium-high heat, add 30 mL oil. Add onion and garlic and cook, stirring occasionally, for 3 to 5 minutes or until soft. Add beef, tomato paste, cumin, salt, black pepper and cayenne. Cook, stirring occasionally, for 8 to 10 minutes or until spices are fragrant and beef is cooked. Return potatoes to saucepan and toss to combine.
Step four

In large bowl, toss bell peppers with remaining oil. Transfer to foil-lined baking sheet. Divide beef-potato mixture among pepper halves. Bake for 12 to 15 minutes or until bell peppers are soft. Sprinkle with chopped parsley.