What do you do when you might have overshopped a little at the market and you still have four paprikas in the fridge, which you really need to eat within now and two days? Yes, you make roasted, stuffed paprikas. It has been a while since I made them and I forgot how simple they were to make. They really do not take up a lot of your time, but you do get maximum flavour. If you of course use the right herbs, spices and fillings, but don’t worry I have a recipe here that you have to try if you are planning on making them.
I found my inspiration for these recipes at Beaufood. She had two different recipes posted on her website and so I took a little bit of both and mixed them together.
I also need to mention that these stuffed paprikas are besides very tasty, also healthy, made with fresh products and full of protein (yay, great workout food). The bright yellow colour of the paprikas turn your dinner plate into a party and it is also a great lazy evening dish, since they do not require a lot of preparation.
Roasted, stuffed paprikas with minced beef and feta cheese
Preparation time: 30 min
300 grams of minced beef
2 yellow or red paprikas
200 grams of red kidneybeans
100 grams of feta cheese
1 yellow onion
3 sprigs of thyme
1 garlic clove
Half a fresh nutmeg
1 teaspoon of chilli powder
1. Preheat the oven at 200 degrees celcius.
2. Dice the onion, crush the garlic and remove the thyme from the sprigs.
3. Put the minced beef in a pan together with the onion, garlic and 2 sprigs of thyme. (I find adding oil a bit unnecessary with minced beef, since plenty of fats come out while it is cooking.)
4. Grate the nutmeg over the beef and add the chilli powder.
5. While the mince is cooking, cut the tops of the paprikas and remove the seeds. Do not throw away the tops.
6. Add the kidney beans to the pan with the minced beef and cook for a few more minutes.
7. Fill the paprikas with the minced beef mixture and top up with feta cheese. If you want you can add some feta cheese in the minced beef mixture as well.
8. Place the paprikas in the midle of the oven for 15 – 20 minutes in the oven. Leave the tops of the paprikas on the side, so that the feta cheese can caramelise.
9. Take them out. Sprinkle the tops with some extra thyme.
Sounds and looks good right? Have you ever made them before? And do you have any recommendations for fillings?