Stuffed Peppers

Stuffed peppers or as I like to call them – Mary Poppins bag. Ok I have never called them that but that’s what they remind me of – stuffed with endless of magic and necessities in life.

I think this has been my best stuffing to date and it’s all because of the cinnamon. The mixture was so tasty and had so much flavour – I was almost ready to ditch the peppers and eat it plain.

This is one of those throw what you have in the fridge type of recipes. Use my portions and ingredients as guidelines but definitely feel free to experiment.


4 big peppers
3 dl rice
250g minced meat
1 big yellow onion, chopped
7-8 medium sized mushrooms
3 cloves garlic, crushed
a bunch of coriander, chopped
3 handfuls of spinach
1 tablespoon butter
2 teaspoon turmeric
3 teaspoons chilli flakes
4 teaspoons cinnamon
1 tablespoon parsley
2 teaspoons cumin
4 tablespoons cheddar cheese
salt after taste
pepper after taste

For sauce

1 vegetable stock
4 tablespoons boiled water
2 teaspoon tomato purée
3 tablespoon olive oil
1 teaspoon cinnamon
1 teaspoon pepper
1 teaspoon paprika
1 tablespoon chopped coriander


  1. Heat the oven to 200°C
  2. Cook your rice and put it aside.
  3. Cook the mushroom in a pan and add 1 tablespoon butter and 1 clove of crushed garlic and 1 pinch of salt. Once the water has evaporated, and the mushroom has start to soften – add the spinach and cook and stir until the it’s wilted.
  4. Fry the chopped onion in another pan and add turmeric, chili flakes, 2 cloves of chopped garlic, parsley and some salt and pepper. After one minute, add the meat and let it stir-fry over high heat for 5 minutes. As soon as the meat is getting its brown colour, add the cinnamon and the cumin. Let it cook for another 2 minutes and leave it aside.
  5. Take a little pot and add the boiled water, vegetable stock, tomato pure and olive oil. Stir it until it becomes an even mixture and then add the spices. Let it cook for 1 minute and then add the chopped coriander. Leave it to cook for additional 3-4 minutes on medium high heat.
  6. Prep the peppers by cutting a ‘lid’. Mix the meat, mushroom/spinach mix, chopped coriander and the rice in a big bowl.
  7. Stuff the filling into the peppers with a help of a spoon and leave some space of the shredded cheddar cheese on top. Pour the sauce over the peppers and then put on their lids.
  8. Cover the baking tray with a foil and leave it in the oven for around 25 minutes. Remove the foil and leave it for another 10ish minutes.
  9. Serve the peppers with some side salad.

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