Mains · Finnish

Stuffed Peppers

Name: Stuffed Peppers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: Finnish
Ingredients: 6 large bell peppers; salt; black pepper; 3.5 dl (250 g) pre-processed mushrooms; 2 tbsp Valio Oivariini® liquid butter blend; 1 onion; 0.5 tsp salt; 0.5 tsp ground white pepper; 1 tub (120 g) Valio Keittiön smetana (sour cream); 2.5 dl cooked long-grain rice; 1 bag (150 g) Valio mozzarella cheese, grated; 5 dl cooked long-grain rice; 0.25 tsp black pepper; 1 dl marinated olives; 1 dl sun-dried tomatoes, finely chopped; 1 tub (180 g) Valio Keittiön salad cheese cubes (feta-style); 1 bag (150 g) Valio mozzarella cheese, grated; 400 g lean ground beef; 1 tbsp Valio Oivariini® liquid butter blend; 1 onion; 0.75 tsp salt; 0.75 tubs Valio Viola® three peppers cream cheese; 3.5 dl cooked long-grain rice; 0.5 bags (à 150 g) Valio mozzarella cheese, grated

Stuffed bell peppers are easy to customize with different fillings to suit your taste. In this recipe, you will find three different filling options. You can also use these fillings to stuff other vegetables, such as zucchini or tomatoes.

Smarrig Kitchen20y

Machine-translated, original language: Suomi.

Prep 20 min Cook 20 minTotal 40 minInspired by valio.fi

Method

1
Cut off the top stem part of the bell peppers. Finely chop any pepper flesh left around the stem. Use it in the filling of your choice.
2
Remove the seeds from the peppers. Place the peppers upright in a baking dish with the open side up (if necessary, level the bottoms by cutting a small slice off the tip of the peppers).
3
Soften the large peppers in the microwave (approx. 800 W) for a few minutes.
4
Drain any water that has condensed inside the pre-softened peppers. Sprinkle a little salt and pepper inside. Fill with your chosen filling.
5
Sauté the mushrooms in a pan until the liquid evaporates. Add the Oivariini, finely chopped onion, and pepper pieces to sauté. Season. Stir in the smetana (or cooking cream) and rice. Adjust the seasoning. Fill the peppers. Sprinkle grated cheese on top. Cook the peppers in the microwave for another 5–10 minutes or in the middle of the oven at 225 °C for 10–15 minutes.
6
(You can also make the filling from fresh mushrooms, use about 1 liter. If using salted mushrooms, soak and boil them to remove excess salt.)
7
Mix the finely chopped pepper pieces into the cooked rice. Add the other ingredients, leaving half of the grated cheese to be sprinkled on top. Fill the peppers. Sprinkle the remaining grated cheese on top. Cook the peppers in the microwave for another 5–10 minutes or in the middle of the oven at 225 °C for 10–15 minutes.
8
Brown the ground beef in Oivariini. Add the pepper pieces and onion. Sauté until the onion softens. Add the salt and Viola cream cheese. Stir. Mix the rice into the mixture. Fill the peppers with the ground beef mixture. Sprinkle grated cheese on top. Cook the peppers in the microwave for another 5–10 minutes or in the middle of the oven at 225 °C for 10–15 minutes.

Main courses Everyday food Gluten-free Gluten-free Vegetarian (lacto-ovo)Vegetarian