Stuffed bell peppers are a very versatile dish; there is a style for every taste: very spicy, mildly spicy, or not spicy at all, with sweet, sweet-and-sour, or savory filling, large, medium, or small, and you can use creativity when cooking them.
Let’s start by chopping carrots and potatoes into small cubes.Once ready, we place them in a pot with enough boiling water to cook them thoroughly. We also add peas and let everything cook together, adding a pinch of salt. This process may take approximately 20 minutes. Once the vegetables are cooked, we remove them from the heat, drain them, and set them aside.
In another deep pot, we add oil, heat it over medium heat, and once hot, add chopped onion and garlic to taste so they sauté. We add a pinch of salt.
Once the onion is translucent, to continue with the pepper filling, we add ground beef to the pot and stir to incorporate it perfectly. We let it cook for 15 minutes, stirring constantly to ensure even cooking.
We mix the meat with the vegetables.
We take the Jaffra Bell Peppers and stuff them. To do this, we take a bit of the filling and completely cover the inside of the peppers.
Once stuffed, we place them on a butter-greased baking tray, put a little melting cheese on top, and bake the stuffed bell peppers for 10 minutes at 170 °C.
