French Meat Stuffed Peppers Recipe

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French Meat Stuffed Peppers Recipe

Mini bell peppers stuffed with French herb seasoned ground beef and baked in the casserole. These are juicy, flavorful and a family favorite.

Prep Time40

Cook Time35

Total Time1 15

Course: Main Course

Cuisine: French

Servings: small peppers

Calories: 139kcal

Author: Helene Dsouza

Equipment

Mixing Bowl to prepare the meat mix and the sauce
Silicone Spatula to mix the seasoned meat and to combine the sauce ingredients
8" Chef Knife
Cutting Board to cut and clean the peppers
Teaspoon to fill the peppers with the meat filling
8x13 Rectangular Baking Dish to bake your peppers

Ingredients

For the Seasoned Meat Stuffing:

1 Cup Stale Bread cubes
⅓ Cup Milk
1 Pound Ground Meat *see Notes
1 Small Onion diced
2 Cloves Garlic chopped
1 Tablespoon Olive Oil
1 Teaspoon Oregano Dried or fresh
1 Teaspoon Thyme Dried or fresh
2 Teaspoon Parsley Fresh chopped
1 Teaspoon Salt
½ Teaspoon Black Pepper Ground

For the Peppers and Sauce:

12 Piece Mini Sweet Pepper aka Snack Pepper
1 Clove Garlic chopped
1 Small Onion diced
1½ Tablespoon Herbs fresh or dried *see Notes
Pinch Black Pepper Ground
Pinch Salt
⅓ Cup Tomato Sauce unflavored
⅓ Cup Water
1 Bay Leave
Drizzle Olive Oil

US - Metric

Instructions

For the Seasoned Meat Stuffing

Place the stale bread into a bowl and pour the milk over it. The bread needs to soak up the milk before you can proceed.
1 Cup Stale Bread, ⅓ Cup Milk
Add the ground meat, raw cut onion and garlic, olive oil, as well as the oregano, thyme, parsley, salt, and ground pepper to the milk soaked bread.
1 Pound Ground Meat, 1 Small Onion, 2 Cloves Garlic, 1 Tablespoon Olive Oil, 1 Teaspoon Oregano Dried, 1 Teaspoon Thyme Dried, 2 Teaspoon Parsley Fresh, 1 Teaspoon Salt, ½ Teaspoon Black Pepper Ground
Mix the meat filling well so that everything is well incorporated. Keep aside.

Prepare the Peppers

Slice off the top of each bell pepper near the stem to create a cap then, hollow out the inside. Remove all seeds and membranes.
12 Piece Mini Sweet Pepper
Place the empty peppers next to each other in a casserole dish and set the tops next to them like little hats,

Prepare the Sauce

Combine the chopped garlic, diced onion, herbs, black pepper, salt, tomato sauce and water in a bowl. That's your sauce. Keep aside.
1 Clove Garlic, 1 Small Onion, 1½ Tablespoon Herbs, Pinch Black Pepper Ground, Pinch Salt, ⅓ Cup Tomato Sauce, ⅓ Cup Water

Assemble

Preheat your oven to 350 Fahrenheit (180 degree Celsius).
Take a pepper in your hand and with a small spoon stuff with the seasoned meat filling. Add as much meat filling as possible, so that the meat overflows.
Close the meat stuffed pepper with the top bell pepper cap. Repeat with all peppers and place them next to each other in a casserole dish.
Pour the sauce around the bell peppers and place the bay leaf somewhere in-between. Drizzle with some olive oil.
1 Bay Leave, Drizzle Olive Oil
Roast at 350 Fahrenheit (180 degree Celsius) for about 35 to 40 minutes uncovered, or until the meat is cooked through, and the peppers are turning light brownish at the top.
Discard the bay leaf, and serve up hot with a side of your choice.

Notes

For the meat, you can use ground beef. We use a 50:50 ground beef and pork mix in France.

For the herbs in the sauce, you can either, or use combined, Thyme, Oregano, and Savory fresh or dried. Another option is to use the French Herbes de Provence seasoning blend.

Nutrition