Stuffed bell peppers are a family classic: ground meat mixed with rice tucked into sweet, tender peppers and simmered in a thick, fragrant tomato sauce. The result is juicy, satisfying, and utterly homestyle — perfect for a cozy lunch or a relaxed family dinner.
Ingredients
- Bell peppers — 8
- Pork and beef ground meat — 500g (1 lb 2 oz)
- Short-grain rice — 100g (1/2 cup)
- Onion — 1
- Carrot — 1
- Garlic — 2 cloves
- Tomato paste — 2 tbsp
- Tomatoes in their own juice (or tomato purée) — 400g (14 oz)
- Broth or water — 500ml (2 cups)
- Vegetable oil — 2 tbsp
- Salt — 1 tsp
- Ground black pepper — 1/2 tsp
- Sweet paprika — 1 tsp
- Sugar — 1/2 tsp
- Bay leaves — 2
- Fresh herbs (dill, parsley) — 10g (1/4 oz)
- Sour cream for serving — 100g (1/2 cup)
Step-by-Step Recipe
- Rinse the rice until the water runs clear, then simmer for 7–8 minutes until just partly cooked. Drain well.
- Prepare the peppers: cut off the tops, remove the seeds and membranes, and rinse.
- Heat the vegetable oil and sauté the finely chopped onion and grated carrot for 5–6 minutes, until soft and fragrant.
- In a bowl, combine the ground meat, rice, half of the sautéed vegetables, minced garlic, some of the herbs, salt, pepper, and paprika. Mix thoroughly.
- Fill the peppers with the stuffing, but do not pack it too tightly.
- For the sauce: warm the tomato paste in a skillet for 1 minute, then add the tomatoes and broth, sugar, bay leaves, and a pinch of salt. Bring to a boil.
- Arrange the peppers in a wide pot or deep skillet and pour the sauce over them so they are covered about two-thirds of the way up. Cover and simmer over low heat for 40–50 minutes, carefully turning them once or twice.
- Remove from the heat and stir in the remaining herbs. Serve hot with the sauce and a spoonful of sour cream.
Nutritional Value (per 1 pepper)
| Calories | 270 kcal |
|---|---|
| Protein | 13 g |
| Fat | 12 g |
| Carbohydrates | 23 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 600 mg |
Serving Suggestions and Pairings
Serve the peppers with plenty of tomato sauce from the pot and a scattering of fresh herbs. They pair beautifully with mashed potatoes, buckwheat, rice, or a crisp cucumber and tomato salad. For drinks, try fermented dairy drinks, berry kompot, or a light red wine.
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Tips and Variations
- The ground meat can be replaced with chicken or turkey for a lighter, leaner version.
- Without rice: swap it for bulgur or quinoa, or add extra vegetables such as zucchini or celery for more juiciness.
- Baking option: place the peppers in a baking dish, pour over the sauce, and bake at 180°C (356°F) for 45–60 minutes, covering with foil for the first 30 minutes.
- For a little heat, add a pinch of chili or hot pepper to the sauce.
- For a creamier sauce, stir in 50ml (3 tbsp + 1 tsp) of cream or 2 tbsp sour cream at the end of cooking.
- To help the peppers hold their shape, you can sear them on all sides for 1–2 minutes before stuffing.
Storage and Reheating
- Refrigerator: up to 3–4 days in a tightly sealed container.
- Freezing: cool completely, portion with the sauce into containers, and freeze for up to 2 months. Thaw in the refrigerator.
- Reheating: gently on the stovetop in the sauce with a lid on, in the oven at 160–170°C (320–338°F) for 15–20 minutes, or in the microwave.
Frequently Asked Questions
Do I need to cook the rice fully?
No, partially cooking it is enough (7–8 minutes). It will finish cooking as the peppers simmer and will absorb the juices while keeping its texture.
Can I make it without tomatoes?
Yes. Use vegetable or meat broth, a little sour cream or cream, and a pinch of paprika for color. Simmer it the same way as in the recipe.
How do I make a vegetarian or vegan version?
Replace the meat with a mixture of rice, sautéed mushrooms, carrot, and onion, and add cooked chickpeas or lentils if you like.
Which peppers are best?
Choose large, meaty peppers of roughly the same size so they cook evenly and look beautiful on the plate.
Can I make this in a slow cooker?
Yes. Arrange the peppers, pour over the sauce, and cook on the Slow Cook or Stew setting for 60 minutes.