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Quick Stuffed Peppers with Lamb meat, Rice, and Herbs

🔴 In this video, we will make quick Stuffed Peppers with Lamb meat, Rice, and Herbs. This recipe is a quick version of the regular braised peppers with tomato sauce that most of us know. Hope you will enjoy them as I did. You can find the Recipe in the description below 👇👇 👉 Make sure to Subscribe & check my other videos on - http://youtube.com/c/thinkofoodandrey... 👉 Ingredients: ➡️ Measurements Peppers 1200 g Ground lamb meat 470 g Rice 200 g Mint 4 g Balsamic vinegar 5 ml Red onion 80 g Garlic 16 g Basil 4 g Tomatoes canned 350 g Olive oil 60 ml Salt, Black pepper To taste Red chilli 4 g ➡️ Method of Cooking: ✅ For the Rice Heat a pot to 7-8 out of 9 (electric stove power) and add oil to it. Then add the rice and roast for about 2-3 minutes, until warm. Then add salt and hot water or stock with a ratio of 1:1 1/3. Cover with a lid and cook on low heat for about 15 minutes. When the timer is done, close the heat and remove the rice from the stove. Let it sit for about 5 minutes before opening the rice with a fork. Then let the rice chill before mixing it with the meat and herbs. ✅ For the meat Chop the red onion. Crush and slice the garlic. Heat a pan to7-8 out of 9. Add vegetable oil and the onion with the garlic. Sauté until nicely roasted. Then add the meat and keep sautéing for about 4-5 minutes, until all the juices are evaporated. Then put the pan aside and let the meat chill before mixing with the rice. ✅ Roasted peppers Pre-heat an oven to 210c or 410f. Cut the pepper in half. Clean them from the stems and seeds. Place them in a tray, season with salt and black pepper. Drizzle olive oil and roast in the oven for about 3-5 minutes. When they come from the oven and are still warm, drizzle some balsamic vinegar to give them a good flavour. Let them chill before filling them with the rice and meat. ✅ For the Tomato sauce You can use crushed tomatoes or whole from canned tomatoes. I prefer to use the whole in tomato juice because I find that the taste is nicer, and the sauces come out not too runny. Take the tomatoes and chop them on a cutting board after squeezing them. Mix with the tomato juice. Add salt and olive oil. ✅ Building & Roasting instructions Slice the basil and the mint. Mix the herbs with the rice and the meat. Then start filling the peppers. Try not to press the rice too much into the pepper to avoid them being overfilled because then the sauce would not have space to go to the center of the pepper. Roast in a pre-heated oven to 210c or 410f for about 10-15 minutes. When the peppers come from the oven, I like to add to them feta on top and drizzle some olive oil. Decorate with some mint and basil and do not forget to enjoy. ➡️ Timeline: 0:00 Introduction 0:16 Ingredients 0:21 Cooking the Rice 2:26 Roasting the Peppers 3:06 For the Lamb & Herbs 3:48 For the Tomato Sauce 4:33 Back to the Meat 6:16 Building the Peppers & Roasting Acknowledges: Music: https://www.bensound.com/royalty-free...