Stuffed Peppers Flo Edition

My prolonged visa processing has got me bored to the bones so my loving sister from back home was trying to cheer me up by tagging me recipes I could try from facebook. One recipe particularly inspired me. It was of colourful stuffed bell peppers. I cannot find the page anymore so I took the liberty of just winging the process and ending up with my own twist. I got help from my lovely sous chef, Andrea, because it is quite a lot of chopping.

Ingredients are as follows: 1 medium sized potato, 2 carrot sticks, 200 grams beef mince, 2 big vine tomatoes, 1/2 onion, 4 cloves garlic, pepper, salt, butter, soy sauce, 4 bell peppers, pecorino cheese, and parmigiano cheese. (If you can't find these cheeses you can substitute with cheddar or any local cheese).

Step 1: Dice the onion, garlic, carrots and potatoes into small cubes and mix it together with the minced meat.

Step 2: Add some salt and pepper in the mix along with a dash of soy sauce. And continue mixing it even more.

Step 3: Heat some butter on a pan and put the diced mixture in and sauté until beef changes colour. Once the beef is cooked, add in some parmigiano cheese. Continue cooking for another minute then allow to cool.

Step 4: Cut the top of the bell peppers so that there is a hole for the mixture to go into. In our case, we carved a hole in the pepper instead of cutting the whole head, as Andrea has gone rogue but so long as there is a hole you can do your way.

Step 5: Using a spoon fill the peppers with your sautéed mix. And on the top most slather it with pecorino cheese.

Step 6: Bake it in the oven for 20 minutes. And then serve it in a dish. Et Viola!

We are quite proud of how the meal turned out it was easy, beautiful, and truly enjoyable to eat. If you are trying to be healthier you can skip the butter and use olive oil instead. You can also experiment with other meats or even go meatless with it. I hope you enjoyed this recipe.