Stuffed Bell Pepper Halves in Sauce

Summer is the time when we enjoy the sun and walks, soaking up all the scents that surround us, creating memories for the cold winter days. Stuffed bell peppers, as we like to call them, are a dish that suits any weather and any season. I often make them myself and enjoy all the aromas that spread through the kitchen. The recipe is simple, and the enjoyment is guaranteed.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 70 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Polnjene paprike

  • 5 pieces Bell pepper, yellow, fresh

  • 500 g Meat, beef, ground

  • 1 piece Carrot, fresh

  • 1 piece Onion, raw

  • 1 pod Garlic, fresh

  • 1 piece Egg, fresh

  • 100 g Rice, white, medium grain

  • pieces Salt, table

Sauce

  • 2 spoons Oil, vegetable oil, canola

  • 2 spoons Flour, Wheat, bread flour

  • 2 spoons Tomato, concentrate

  • 2 l Soup base, beef, cube

  • 1 piece Spices, bay (leaves)

Steps

  1. Clean the carrots, onion, and garlic, then finely grate them into a bowl. Add the meat, rice, egg, salt, pepper, and spices. Mix all the ingredients well (preferably with clean hands).

  2. Wash the bell peppers and cut them in half lengthwise. Remove the seeds inside, then fill the halves with the prepared meat mixture. Arrange them side by side in a larger pot.

  3. For the sauce, sauté the flour in oil until it turns golden. Add tomato paste and pour in the broth. Add a bay leaf. Wait for the sauce to come to a boil, then carefully pour it over the stuffed peppers. Cover the pot and cook the peppers on low heat for about 1 hour.

  4. Serve the stuffed bell peppers in sauce with mashed potatoes.

Nutrition Information (Per 100g)

  • Calories: 149.9 kcal
  • Fat: 8.25 g
    • Saturated Fat: 2.49 g
  • Carbohydrates: 10.15 g
    • Sugars: 0.79 g
  • Protein: 7.27 g
  • Fiber: 0.2 g