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Grandma's Stuffed Bell Peppers – A Recipe with Tradition

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!
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Dinner, Main Course, Lunch
Cuisine German, International
Servings 4
Calories 439 kcal

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

Instructions
 

  • Preheat the oven:
    Preheat to 200 degrees Celsius (top/bottom heat) or 180 degrees Celsius (fan).
  • Prepare the bell peppers:
    Ingredients :A classic home-cooked dish: spicy stuffed peppers, gently cooked in a flavoursome tomato sauce. This traditional recipe brings nostalgic memories and pure cosiness to the plate - perfect for the whole family!
  • 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.
    Prepare and season the mince mixture
  • 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.
    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.
    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 onion
    Add 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.
    Prepare the sauce: Heat a little oil in a large pan or roasting tin. Fry the diced onion in it. Add the finely diced pepper and fry briefly. Add the tomato purée and paprika purée and fry briefly. Deglaze with beef stock 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.
    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.
    Cook the peppers: Place the stuffed peppers in the sauce. Place the pot or roasting tin in the preheated oven with the lid on or covered with aluminium foil. After approx. 35 minutes, remove the lid or foil and cook the peppers for a further 15-20 minutes. The total cooking time is usually 45-55 minutes, depending on the oven. The peppers should be cooked and slightly browned, but still firm to the bite
  • Serve:
    Remove the stuffed bell peppers from the oven and serve with the sauce.
    Remove the stuffed bell peppers from the oven and serve with the sauce.
  • Bon appétit!
    Grandma's Stuffed Bell Peppers – A Recipe with Tradition

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.

Nutrition

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 | Fibre: 9g | Sugar: 19g | Vitamin A: 5892IU | Vitamin C: 232mg | Calcium: 120mg | Iron: 7mg
Keyword Home-style cooking
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