Are you ready to elevate your dinner game with a dish that's as vibrant as it is delicious? Meet "Gevulde Puntpaprika met Gehakt" — a Dutch delight that transforms simple ingredients into a colorful and satisfying meal! These stuffed pointed peppers, brimming with a savory mixture of minced meat, rice, and melted cheese, are sure to impress your family and friends. With just 40 minutes from prep to plate, this recipe is not only quick but also a feast for the eyes and the palate. Dive into this culinary adventure and discover how to make your kitchen the heart of your home!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Dutch
Serves: 4 servings
Ingredients
- 4 puntpaprika's
- 500g minced meat
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked rice
- Salt and pepper to taste
- Grated cheese for topping
Instructions
- Preheat the oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil.
- Wash the puntpaprika's (pointed peppers) thoroughly. Cut off the tops and carefully remove the seeds and membranes, creating a hollow cavity for the filling.
- In a large skillet, heat a small amount of oil over medium heat. Sauté the chopped onions until they become translucent and soft, about 3-4 minutes.
- Add minced garlic to the onions and cook for an additional 30 seconds, being careful not to burn the garlic.
- Add the minced meat to the skillet, breaking it up with a wooden spoon. Cook until the meat is completely browned and no pink remains, approximately 6-7 minutes.
- Stir in the cooked rice, mixing thoroughly with the meat mixture. Season generously with salt and pepper to taste.
- Carefully stuff each prepared puntpaprika with the meat and rice mixture, pressing down gently to ensure they are well-filled.
- Place the stuffed peppers upright in the prepared baking dish. If they don't stand easily, you can trim the bottom slightly to create a flat surface.
- Sprinkle grated cheese over the top of each stuffed pepper, covering the filling completely.
- Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and slightly golden brown.
- Remove from the oven and let rest for 5 minutes before serving. This allows the filling to set and makes the peppers easier to handle.
- Serve hot, optionally with a side of fresh salad or crusty bread to complete the meal.
Tips
- Choose Fresh Peppers: Look for firm and glossy puntpaprika's to ensure they hold their shape during cooking and provide the best flavor.
- Customize the Filling: Feel free to add other ingredients to the meat mixture, such as chopped vegetables, herbs, or spices, to make it your own!
- Pre-cook the Rice: Using leftover rice can save time and enhance the flavors of your filling.
- Don’t Skip the Cheese: A generous sprinkle of grated cheese not only adds flavor but also creates a deliciously gooey topping that everyone will love.
- Let Them Rest: Allowing the stuffed peppers to rest for a few minutes after baking helps the filling to set, making them easier to serve.
- Serve with Sides: Pair your stuffed peppers with a fresh salad or some crusty bread to create a well-rounded meal that’s perfect for any occasion.
Nutrition Facts
Calories: 446kcal
Carbohydrates: 20g
Protein: 30g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 85mg
