Armenian Stuffed Pepper Bowl
One portion, 56 minutes, and only 9 minutes of chopping.
Per portion
Calories from protein 17%, carbs 33%, fat 50%. Estimated from the ingredients.
Roughly £2.00 a portion.
Method
- 1
Preheat the oven to 190°C (fan 170°C).
- 2
Part-cook the rice in salted water for 8 minutes, then drain.
- 3
Meanwhile, fry the onion with a pinch of salt in a splash of oil for 4 minutes, then add the beef mince, garlic, cinnamon, paprika and ½ tsp salt and fry for 5 minutes until browned. Mix with the rice and most of the parsley, and pack into the pepper. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 4
Stand the pepper upright in a small ovenproof dish, spoon the chopped tomatoes around it with a pinch of salt and a splash of water, and cover with foil.
- 5
Bake for 30–35 minutes until the pepper is tender.
- 6
Top with a spoonful of soured cream and scatter with the rest of the parsley to serve.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/armenian-stuffed-pepper-bowl/
