Are you a pepper lover looking to try something new? This traditional recipe for stuffed peppers in a creamy béchamel sauce will delight the whole family. If you’re unsure what to cook for lunch, give this hearty dish a try!
Ingredients:
- 1 bunch green onions, finely chopped
- 2 stalks garlic scapes (or 4 garlic cloves, minced)
- 1 large carrot, grated
- 1 medium potato, grated
- 1/2 cup (3.5 oz) uncooked rice, parboiled
- 5-6 bell peppers (fresh or frozen)
- 2 medium tomatoes, sliced (or thin slices of potato)
- 1 tsp all-purpose seasoning (bouillon)
- 1/4 tsp black pepper, ground
- 1/4 tsp paprika
- 2 tsp corn starch
- 1/2 cup water
- 2 tbsp vegetable oil
For the Bechamel Sauce:
2 cups water
2 tsp corn starch
1 tsp all-purpose seasoning
1/4 tsp black pepper, ground
1 tbsp vegetable oil
4 garlic cloves, minced
Instructions:
- Prepare the Filling:
- Heat the oil in a large skillet over medium heat.
- Sauté the green onions and grated carrot until softened.
- Add the grated potato and parboiled rice, then stir in the black pepper, paprika, and seasoning. Mix until well combined. Your stuffing is ready!
- Stuff the Peppers:
- Wash the peppers and carefully remove the tops and seeds.
- Stuff each pepper with the filling, leaving a little space at the top.
- Top each pepper with a slice of tomato or potato.
- Prepare the Bechamel Sauce:
- In a small saucepan, combine the water, corn starch, seasoning, black pepper, vegetable oil, and minced garlic.
- Cook over medium heat, whisking constantly, until the sauce thickens.
- Bake the Peppers:
- Place the stuffed peppers in a baking dish and pour the béchamel sauce over them.
- Cover with aluminum foil and bake in a preheated oven at 425°F for 20 minutes.
- Remove the foil, lower the temperature to 400°F, and bake for another 25 minutes or until the peppers are tender and slightly browned.
If you have leftover stuffing, add water, a pinch of all-purpose seasoning, and some ground black pepper. Simmer to make a quick soup on the side!
