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Karen's Stuffed Peppers with Smoked Bacon
These stuffed peppers are so tasty & a real crowd pleaser! The flavours are amazing making them extremely moreish. You’ll love them so much, you’ll just want to make them again & again!
Serves: 3
Cook time: 1 hour
Ingredients
- 3 x halved peppers (1.5 peppers)
- Half pack of smoked bacon lardons
- Half an onion finely chopped
- 1 mushroom finely chopped
- 1 heaped tablespoon quark
- 1 heaped tablespoon marinade
- 2 tablespoons cooked wholegrain rice
- Sour cream (optional)
- Chopped chives (optional)
Method
Heat the oven to 220 degrees then halve the peppers, remove the seeds then place in the oven for 15 to 20 minutes until lightly charred. Meanwhile, heat a non stick frying pan on medium & add the bacon lardons, cook for a few minutes then add the onion & fry for a further 5 minutes. Now add the rest of the ingredients except the sour cream, mix well then take off the heat.
Remove the peppers from the oven & rest for a few minutes to release the steam (tip out any moisture from the pepper using tongs as they will be very hot). Spoon the mixture into each pepper then return to the oven for a further 20 minutes.
Method
Heat the oven to 220 degrees then halve the peppers, remove the seeds then place in the oven for 15 to 20 minutes until lightly charred. Meanwhile, heat a non stick frying pan on medium & add the bacon lardons, cook for a few minutes then add the onion & fry for a further 5 minutes. Now add the rest of the ingredients except the sour cream, mix well then take off the heat.
Remove the peppers from the oven & rest for a few minutes to release the steam (tip out any moisture from the pepper using tongs as they will be very hot). Spoon the mixture into each pepper then return to the oven for a further 20 minutes.
NOTE
Delicious served with a dollop of sour cream!
Ingredients
- 3 x halved peppers (1.5 peppers)
- Half pack of smoked bacon lardons
- Half an onion finely chopped
- 1 mushroom finely chopped
- 1 heaped tablespoon quark
- 1 heaped tablespoon marinade
- 2 tablespoons cooked wholegrain rice
- Sour cream (optional)
- Chopped chives (optional)
