Name: Stuffed peppers baked with cheese and vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 large peppers (for filling, cut lengthwise and seeded); 300 g ground beef; 100 g cooked rice; 1 onion (finely chopped); 1 bunch flat-leaf parsley (finely chopped); 1 bunch dill (finely chopped); 1/2 teaspoon salt; 1/2 teaspoon turmeric; 1/2 teaspoon sweet paprika; 1/2 teaspoon ground coriander; a pinch of ground black pepper; a pinch of crushed cumin (zira); 30 ml sunflower oil; 1 onion (sliced into half-rings); 1 carrot (coarsely grated); 6 peppers of different colors (cut into pieces); 1 small Chinese cabbage (cut into strips); 1 ripe tomato (diced); 3 garlic cloves (sliced); 1 tablespoon tomato paste; 300 ml water; 100 g hard cheese (Edam, Gouda, Cheddar)

Preparation procedure

Filling In a bowl mix the ground meat, cooked rice, finely chopped onion, parsley and dill. Season with salt, turmeric, sweet paprika, ground coriander, pepper and cumin. Lightly 'press' the mixture with your hands so it firms up and holds its shape well.
Peppers Cut four large peppers lengthwise, remove the seeds and cavities, and firmly fill them with the meat mixture. Press lightly.
Vegetable base Heat the oil in a pan, sauté the onion until golden and add the carrot. After softening, stir in the chopped peppers and Chinese cabbage. Sauté 3–4 minutes until semi-soft, add the tomato paste, tomato cubes and garlic slices. Pour in the water, stir and simmer covered for 5 minutes.
Baking Spread the vegetable mixture into a baking dish and place the filled peppers on top, cut side up. Cover with damp baking paper and foil. Bake in an oven preheated to 200 °C for approximately 45 minutes.
Finishing with cheese Remove the cover, sprinkle the surface with grated cheese and bake uncovered for another 10 minutes to create a golden crust.

Preparation time 30 minutes

Total time approx. 1 hour 35 minutes

Servings 4

Serving and tips

Serve hot directly on the bed of the vegetable mixture. It tastes great with mashed potatoes, rice, or crusty bread.

Want a more pronounced sauce? Pour 100 ml of broth into the vegetable base. A spicier version is achieved by adding a pinch of chili or cayenne pepper to the filling. You can substitute the cheese with cheddar or Emmental, or add a few tablespoons of sour cream to the vegetable base for a creamier result.

Conclusion

These stuffed peppers baked on fragrant vegetables with a crispy cheese cap are proof that honest classics can taste modern and balanced. Thanks to the herbs and spices the meat is juicy and full of flavor, and the vegetable bed adds freshness and sauciness. The recipe will quickly find a place in your weekly repertoire and on the festive table.