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Minced meat and pepper pan


Minced meat and pepper pan


My mother always prepared the best recipe for minced meat, peppers and onions. It was always delicious and I always looked forward to it.

Actually it’s quite simple.

If you look at the ingredients of a stuffed pepper individually, it doesn’t seem  that exciting. A  pepper, ground meat, a little rice, a little cheese… But  when you combine them, somehow magic happens and you get something that’s much greater (and tastier) than the sum of its parts. Our Stuffed Pepper Stir-Fry is no different – ​​it has the same delicious synergy as a stuffed pepper, but hey, there’s no filling.It’s a deconstructed version, so you get the same typical taste quickly and with very little effort.



  • 1 chopped onion
  • ½ chopped red pepper
  • ½ chopped green pepper
  • ½ chopped yellow pepper
  • 2 tsp chopped garlic
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • Salt and pepper to taste Flavor
  • 1 can diced tomatoes
  • 2 C.Beef broth
  • ⅔ C. Rice


Place the ground beef, onions and  peppers in a pan over medium-high heat on the stove. Cook until  vegetables are tender and  meat is completely browned. Drain off excess fat.

Add the minced garlic, oregano, basil and salt and pepper to taste to the pot, stir and fry for another 30 seconds.Add diced tomatoes, beef broth and rice.

Bring the mixture to a gentle boil, reduce the heat  and cook covered for 20 minutes.

Sprinkle the cheese over the mixture, cover the pot and cook until the cheese melts.


Have fun!

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