Stuffed bell peppers with ground meat are a true classic, loved in many kitchens around the world. The combination of juicy meat filling, aromatic spices, and the natural sweetness of the peppers makes this dish especially delicious.
Whether as a hearty family meal or a comforting dish for colder days, stuffed bell peppers are easy to prepare and can be adapted to your taste. In this recipe, I’ll show you how to create a flavorful and satisfying meal with just a few ingredients.
Grandma's Stuffed Bell Peppers – A Recipe with Tradition
A classic of home-style cooking: Savory stuffed bell peppers, gently simmered in a flavorful tomato sauce. This traditional recipe brings nostalgic memories and pure comfort to the table – perfect for the whole family!
Ingredients
- 4 large bell peppers (red or mixed)
- 500 g mixed ground meat
- 1 Bread roll, soaked and well-squeezed (alternatively, two slices of toast)
- 1 large onion, finely diced
- 1 egg
- 1 tbsp medium mustard
- 1 tbsp tomato paste
- 1 tbsp paprika paste
- 1- 1 1/2 tsp Salt
- 1 tsp ground black pepper
- 1 tsp sweet paprika powder
- 1 tsp hot paprika powder
- Ingredients for the sauce:
- Oil (preferably rapeseed oil)
- 1 large onion, finely diced
- 1/2- 1 whole red bell pepper, finely diced
- 3 tbsp tomato paste
- 3 tbsp paprika paste
- 500 ml beef stock
- 800 g Canned peeled tomatoes
- Salt, pepper, sweet paprika powder, and hot paprika powder to season
Instruction
- Preheat the oven:Preheat to 200 degrees Celsius (top/bottom heat) or 180 degrees Celsius (fan).
- Prepare the bell peppers:
- Wash the bell peppers, cut off the tops, remove the seeds, and hollow out the insides.
- Prepare the filling:In a bowl, combine the ground meat, soaked and squeezed bread roll (or toast slices), diced onion, egg, mustard, tomato paste, paprika paste, salt, pepper, sweet paprika powder, and hot paprika powder.
- Mix everything well and season generously, as the seasoning will lose some intensity during cooking. Knead the ingredients until a smooth dough forms and everything is well combined.
- Stuff the bell peppers:Fill the prepared mixture into the bell peppers and put the tops back on. If there is any leftover mixture, you can form meatballs and cook them alongside.
- Prepare the sauce:In a large pot or casserole, heat some oil.Sauté the diced onionAdd the finely diced bell pepper and briefly sauté.Add the tomato paste and paprika paste and briefly sauté.Deglaze with beef broth and add the peeled tomatoes.
- Season the sauce with salt, pepper, sweet paprika powder, and hot paprika powder.
- Let the sauce simmer a bit.
- Optionally, you can briefly puree the sauce to make it less chunky.
- Cook the bell peppers:Place the stuffed bell peppers in the sauce.Cover the pot or casserole with a lid or aluminum foil and place it in the preheated oven.After about 35 minutes, remove the lid or foil and cook the bell peppers for another 15-20 minutes.The total cooking time is usually 45-55 minutes, depending on the oven. The bell peppers should be cooked through and slightly roasted, but still firm to the bite.
- Serve:Remove the stuffed bell peppers from the oven and serve with the sauce.
- Bon appétit!
Notes
The provided nutritional values may vary depending on the ingredients used and the method of preparation. Additionally, the cooking time of the stuffed bell peppers may vary slightly depending on the oven. Therefore, check the doneness regularly to ensure the stuffed bell peppers are perfectly cooked but still firm to the bite.
Nutritional values
Calories: 439kcal | Carbohydrates: 35g | Protein: 38g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0,01g | Cholesterol: 128mg | Sodium: 921mg | Potassium: 1307mg | Fiber: 9g | Sugar: 19g | Vitamin A: 5892IU | Vitamin C: 232mg | Calcium: 120mg | Iron: 7mg
Tried this recipe?Let me know how it was!
