These stuffed bell peppers and large tomatoes make a deeply satisfying home-style dinner: juicy meat filling with rice, tender sweet vegetables, and a rich tomato sauce finished with sour cream. The result is thick, fragrant, and comforting — exactly the kind of dish that settles beautifully into a family meal.
Ingredients
- Bell peppers — 6 pcs.
- Large tomatoes — 4 pcs.
- Ground meat (beef + pork) — 600g (1 lb 5 oz)
- Short-grain rice — 80g (2.8 oz)
- Yellow onion — 1 pc.
- Carrot — 1 pc.
- Garlic — 3 cloves
- Vegetable oil — 2 tbsp
- Tomato purée (passata) — 500ml (2 cups)
- Chicken broth or water — 300ml (1 1/4 cups)
- Sour cream — 2 tbsp
- Ground paprika — 1 tsp
- Sugar — 1 tsp
- Salt — 1 tsp or to taste
- Ground black pepper — 1/2 tsp
- Bay leaves — 2 pcs.
- Fresh parsley — 10g (1/4 oz)
Step-by-Step Recipe
- Prepare the rice: rinse until the water runs clear, then cook for 5–7 minutes until just partly done. Drain and let cool.
- Make the sauté base: finely chop the onion and grate the carrot. Sauté in the vegetable oil for 5–7 minutes, until softened.
- Make the filling: combine the ground meat with the warm rice, half of the sautéed vegetables, minced garlic, paprika, salt, and black pepper. Mix until evenly combined.
- Prepare the vegetables: cut off the tops of the peppers and remove the seeds. Slice off the tops of the tomatoes, scoop out the flesh with a spoon, and chop it finely — it will go into the sauce.
- Fill the peppers and tomatoes firmly with the meat mixture, but don’t mound it over the top so everything cooks evenly.
- Make the sauce: in a saucepan, combine the tomato purée, remaining sautéed vegetables, chopped tomato flesh, broth, sour cream, sugar, and bay leaves. Bring to a boil and season with salt to taste.
- Braise: arrange the stuffed vegetables in a wide pot or Dutch oven and pour over enough sauce to come about 2/3 of the way up the sides. Simmer covered over low heat for 45–60 minutes, or bake at 180°C (356°F) for 50–60 minutes.
- Finish: scatter over the chopped parsley and let rest, covered, for 10 minutes. Serve hot with plenty of sauce.
Serving and Storage
Serve with mashed potatoes, bulgur, or simply good bread to catch every last spoonful of sauce. Leftovers keep well in the refrigerator for up to 3 days, tucked into the sauce. To freeze, cool completely, portion into containers, and freeze for up to 2 months; reheat gently with a splash of broth.
Nutritional Value (per serving)
| Calories | 360 kcal |
| Protein | 20 g |
| Fat | 18 g |
| Carbohydrates | 28 g |
| Fiber | 5 g |
| Sugar | 10 g |
| Sodium | 740 mg |
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Tips and Variations
- No rice: swap in bulgur or quinoa (60–80g dry) or add 1 egg and 2 tbsp breadcrumbs for a juicier filling.
- Thicker sauce: simmer uncovered for 5–10 minutes, or stir in 1 tbsp tomato paste.
- Lighter version: use ground turkey or chicken and increase the vegetable content of the filling.
- Extra aroma: add a pinch of smoked paprika or a few fresh thyme leaves.
- Baking: for a browned finish, bake uncovered for the last 10 minutes.
Frequently Asked Questions
- Can I make this with only peppers or only tomatoes? Yes — the method stays the same. If you use only tomatoes, the sauce will be looser, so simmer it for 5–7 minutes longer.
- Do I need to fully cook the rice first? No. Partial cooking for 5–7 minutes is enough; it finishes inside the vegetables and keeps the filling juicy.
- How do I avoid a firm, dry filling? Don’t overpack the vegetables and don’t let them dry out: cook over low heat and keep the filling covered with sauce by at least 2/3.
- What can I use instead of sour cream in the sauce? Use heavy cream with 10–20% fat, or leave it out entirely for a brighter tomato sauce.