Stuffed Peppers in Tomato Sauce

A classic family dish made with peppers, ground meat, and tomato sauce, usually served with mashed potatoes.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

filling

  • 15 g Butter, unsalted

  • 1 piece Onion, raw

  • 80 g Rice, white, long grain

  • 700 g Meat, beef, ground

  • 1 pod Garlic, fresh

  • 1 piece Egg, fresh

  • 6 twig Parsley, fresh

  • 0.5 teaspoons Spices, thyme, dried

  • 0.5 teaspoons Spices, mayonnaise, dried

  • 0.5 teaspoons Salt, table

  • 1 pinch Spices, pepper, black

for filling

  • 10 pieces Bell pepper, yellow, fresh

sauce

  • 4 spoon Oil, olive

  • 1 piece Onion, raw

  • 400 g Tomato, pieces - can

  • 2 twigs Spices, ginger, ground

  • 1 piece Spices, bay (leaves)

  • 3 dl Soup base, beef, cube

Steps

  1. Pour the canned tomatoes into a bowl and blend them smoothly with a hand blender. Wash and finely chop the parsley. Peel and wash the onions. Finely chop one onion and slice the other into rings. Peel, wash, and finely chop the garlic. Cut the tops off the peppers and remove the seeds. Wash them thoroughly, being careful not to break them so they remain whole.

  2. Heat olive oil in a wider pot and add the sliced onion, sautéing until golden brown. Wash, pluck, and roughly chop the basil, then add it to the pot along with the tomato sauce. Bring the sauce to a boil and cook for five minutes. Pour in the clear beef broth, add the bay leaf, season with salt and pepper, and bring to a boil again.

  3. Melt butter in a pan and sauté the chopped onion until golden. Add the rice and quickly sauté until it becomes translucent. In a larger bowl, combine the meat, sautéed onion with rice, beaten egg, chopped parsley, thyme, marjoram, garlic, salt, and pepper. Mix well. Stuff the peppers with the prepared mixture.

  4. Carefully arrange the stuffed peppers in a larger pot and pour the tomato sauce over them. Cover the pot and place it on moderate heat. Cook the peppers for about 30 minutes or until they soften.

Nutrition Information (Per 100g)

  • Calories: 118.95 kcal
  • Fat: 7.34 g
    • Saturated Fat: 2.32 g
  • Carbohydrates: 6.97 g
    • Sugars: 0.3 g
  • Protein: 5.53 g
  • Fiber: 0.37 g

Advice

Stuffed peppers can be prepared in advance and then stored in the freezer.