Baked stuffed peppers

Today’s recipe is perfect for everyone who likes well balanced but simple dishes. It is rich in flavour, nutrients and looks beautiful on the plate. The colours and aroma makes it irresistible even for the pickier eater. Peppers are very rich in vitamin C which is so important to our bodies. Every colour tastes slightly different therefore everyone can find the one they like the most so if your child for example doesn’t like the taste of green pepper you might want to try the red one which is much sweeter.

You will need:


1 lb ground pork ( turkey or chicken is good too)

1 cup cooked brown rice ( al dente)

1 Tbsp Herbes de Provence

2 medium onions ( 1 for sautéing and 1 to be grated directly to the meat mix)

1/2 lb brown mushrooms

1 large head of garlic

olive oil

2 Tbsp cup breadcrumbs

1 egg

full hand Italian parsley ( chopped)

1/2 lb pancetta

salt and pepper to taste

8-9 medium size bell peppers (mixed colours or just the one you like the most)

For simple tomato sauce:

1 28 oz can diced tomatoes

1 tsp dried basil

salt, pepper to taste

1 small onion

2 cloves garlic

This is how you do it:

Cook rice according to the instructions on the package( remember to add some salt). Let cool. In the frying pan preheat olive oil and add diced pancetta, finely chopped garlic, mushrooms and 1 onion. Saute for about 4-5 minutes on medium high heat. Let cool a little. In a large bowl combine meat, cooked rice and pancetta-mushroom combo. Add chopped parsley, bread, crumbs, egg and grated 1 onion ( I like doing that for extra moisture and additional layer of flavour), salt and pepper to taste. Mix well.

Preheat oven to 375F.

Cut tops from bell peppers and gently remove all seeds. Stuff peppers with meat mix. I like to pack the meat tight so there is no empty space left. Place peppers on baking dish and bake for 1 hour.

In the meantime prepare simple tomato sauce.  Chop finely onion and garlic and sauté for 5 minutes in a sauce pan . Add basil, salt and pepper, canned tomatoes- stir. Cover and simmer for about 1 hour.

DSC_0080sauted pancetta, onion, garlic, mushrooms


carefully take all the seeds out




 DSC_0112to the oven for 1 hour at 375F





DSC_0147served  with chunky tomato sauce and Parmigiano reggiano….