Oven-Baked Stuffed Peppers

Stuffed peppers have been a beloved dish passed down from our grandmothers. Traditionally, they were slowly cooked in tomato sauce, but today, baking stuffed peppers in the oven has become increasingly popular. If you enjoy the flavor of roasted peppers, youll surely love this version.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 100 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 8 pieces Bell pepper, yellow, fresh

  • 2 spoons Oil, olive

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 600 g Meat, beef, ground

  • 1 piece Egg, fresh

  • 100 g Rice, white, long grain

  • 1 handful Parsley, fresh

  • pieces Salt, table

Sauce

  • 2 spoons Oil, vegetable oil, canola

  • 1 spoon Sugar, white

  • 1 spoon Flour, Wheat, bread flour

  • 2 dl Soup base, beef, cube

  • 500 ml Tomato sauce, without salt

  • 2 piece Spices, bay (leaves)

  • pieces Salt, table

  • 1 spoon Spices, paprika

Steps

  1. Wash the peppers and use a small knife to cut off the tops. Remove the seeds and the white inner membrane, which can be bitter.

  2. Place the rice in a colander and rinse it thoroughly under running water. Cook it in salted water. Let it simmer gently for 5 minutes, then drain and cool.

  3. Peel the garlic and onion, and finely chop them separately. Heat oil in a pan and sauté the onion. Add the garlic and wait until it becomes fragrant. Remove the pan from the heat and let the mixture cool to lukewarm.

  4. In a bowl, combine the ground meat, sautéed onion, partially cooked rice, egg, and chopped parsley. Season to taste and mix the ingredients well with clean hands. Fill the cleaned peppers to the top with the prepared mixture and place them upright in a deep baking dish.

  5. Preheat the oven to 200°C (392°F). Prepare the sauce. Quickly caramelize sugar in oil. Add flour and continue to sauté while stirring. Slowly add the broth, then pour in the tomato puree. Add a bay leaf and season the sauce to taste. In a small bowl, mix the paprika powder with a spoonful or two of water until smooth, then stir it into the sauce.

  6. Pour the sauce over the peppers in the baking dish. It should reach about 2/3 of the height of the peppers.

  7. Bake the peppers in the preheated oven for about 70 minutes. Cover them for the first half of the baking time and leave them uncovered for the second half. When the dish is ready, the peppers will be nicely roasted on top, and the sauce will have thickened. Serve the prepared dish with mashed potatoes.

Nutrition Information (Per 100g)

  • Calories: 146 kcal
  • Fat: 8.72 g
    • Saturated Fat: 2.47 g
  • Carbohydrates: 9.09 g
    • Sugars: 0.79 g
  • Protein: 6.78 g
  • Fiber: 0.26 g

Advice

If desired, you can quickly sauté the ground meat with onion and garlic.