15/10/2025
😍 Once You Try These Stuffed Peppers, You’ll Never Stop Making Them!
🌶 Oven-Baked Stuffed Peppers with Meat and Rice (for 6 pieces)
🧺 Ingredients:
7 medium bell peppers (green, red, or mixed)
400 g (14 oz) ground meat (beef or a beef + pork mix)
120 g (about ⅔ cup) rice
1 large onion, finely chopped
1–2 garlic cloves, minced
1 grated tomato or 120 ml (½ cup) tomato sauce
1½ tbsp olive oil or butter
½ grated carrot (optional, for a milder flavor)
1 tbsp tomato paste (for the filling)
Salt, black pepper, and paprika to taste
A pinch of oregano or dried parsley
200–250 ml (¾–1 cup) water or chicken broth for baking
🍳 Preparation:
Prepare the peppers:
Wash them well, cut off the tops (keep as lids), and remove the seeds.
Let them dry slightly.
Make the filling:
In a pan, heat the oil and add the chopped onion.
Sauté for 4–5 minutes until soft.
Add the ground meat and cook until lightly browned.
Stir in the rice, garlic, tomato (or sauce), carrot, salt, pepper, and oregano.
Mix well, add 50–70 ml water, and simmer for 5 minutes on medium heat (until the rice begins to soften).
Remove from heat and let it cool for 5–10 minutes.
Stuff the peppers:
Fill each pepper with the mixture, leaving about 1 cm (½ inch) of space at the top.
Place them in a baking dish and cover with their tops.
Prepare the baking sauce:
Mix 200–250 ml water (or broth) with 1 tbsp tomato paste, a pinch of salt, pepper, and 1 tbsp olive oil.
Pour it around the peppers in the dish (should cover about ⅓ of their height).
Bake:
Preheat oven to 180°C (350°F).
Bake for 50–60 minutes, until the peppers are soft and golden on top.
For extra flavor, switch to grill mode for the last 5 minutes to brown the tops.
🍽 Serving tips:
Let them rest for 10 minutes before serving so the filling sets nicely.
Serve with:
Cold yogurt or garlic sauce
Warm bread
Or a fresh salad with tomato, onion, and cucumber
