Stuffed peppers

Categories: Ground beef recipes, Main courses

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Stuffed peppers

This recipe always reminds me of home. Hot homemade food cooked with a lot of love. The best kind of food there is! The peppers are soft and full of rice, meat and vegetables.
You’re probably thinking that these are tedious to make and who has the patience or the time but let me tell you, it’s really not complicated and the result is totally worth the effort.


8-9 medium-sized peppers
1/2 kg ground beef
2 cups cooked rice
1 onion
2 carrots
1/2 tsp turmeric
1/4 tsp crushed chili flakes
Pinch of cinnamon
1 Tbsp chicken bouillon
1/2 tsp ground black pepper
Salt (if needed, to taste)

For the sauce:
5 tomatoes
1 onion
1 tsp flour
2 – 3 cups water
1 heaped Tbsp tomato paste
1 Tbsp Moroccan paprika
1 tsp sugar
1 Tbsp chicken bouillon
Ground black pepper
Salt (if necessary, to taste)


1. To prepare the filling: Chop the onion and sauté until golden. Grate the carrots and add the other ingredients, including the onion. Season.

2. Cut lids off the top of the peppers and fill them up almost all the way.

3.  To prepare the sauce: Cook the tomatoes for 5 minutes in boiling water, drain, let cool, then peel them and dice.

4. Chop the onion and sauté with 2 Tbsp of oil until golden, then add the flour and mix until dissolved. Add the tomatoes, tomato paste, sugar, water and spices and cook for 10 minutes, stirring occasionally.

5. Place the peppers in the sauce, add water so the sauce covers 3/4 of the height of the peppers, cover the pan while leaving a crack open and cook for 45 minutes, spooning sauce into the stuffing occasionally.

Good to know…
You can cook on the stovetop for 30 minutes and then transfer to an oven for 30 minutes. The peppers should be very soft.

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