Stuffed peppers recipe



6 large green peppers

For the filling

300 g ground beef and pork, mixed
1 carrot
1 round red pepper
1 round green pepper
80 g rice
1 onion
40 ml oil
salt, pepper to taste
fresh savory

For the sauce

the flesh of 3 tomatoes
1 tablespoon flour
1 large onion
20 ml oil


Wash the peppers and remove the inside. Wash them under cold water and then allow them to dry.

In a pan, heat up the oil and sauté the chopped round peppers, the carrot and the onions. Stir from time to time. Remove the sautéed vegetables into a bowl and add the ground meat, the washed rice, and salt and pepper to taste. Fill the green peppers with the mixture.

Put the green peppers into a pot side by side, with the filling towards the top. Pour hot water over them and add the sautéed vegetables and the flesh of the tomatoes along with the oil. Cook at low heat.

When the sauce lost some of its volume, add the flour mixed with some cold water and boil for about 5 minutes. Add more salt and pepper if necessary.

Serve hot with sour cream on the side.

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