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Martini Family Stuffed Peppers
Cooked by three generations of Martini woman this recipe must be winner!
12 long red or green Peppers or 6 red or green large peppers
2 finely diced brown onions
6 fine diced Garlic Cloves
700 g beef mince
2 teaspoons dried Chilli's
2½ teaspoons Cinnamon
½ bunch roughly chopped Parsley
2 teaspoons dried Mint
1 large Egg
1½ cups dried breadcrumbs
100 ml Extra Virgin Olive Oil
1 L tomato passata
250 ml Water
1 cup frozen pea
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Trim the tops off the peppers, and remove seeds, keeping the peppers whole. (I like to stuff them from the top)
Sweat the onion and garlic in a little oil for 2 minutes, add the spices and mint and season.
Add meat to the food processor, add onion, garlic, egg, bread crumbs and parsley and season again.
Over-fill the peppers with the mix and brown lightly in oven proof dish in the rest of the oil. Pour over the tomato and add the peas, and bake, covered, for 40 minutes in a 180°C oven.
Serve with crusty bread. Also nice with couscous.