Name: Stuffed Bell Peppers with Tomato Sauce
Prep time: 15 min
Total time: 115 min
Yield: serves 6 people
Cuisine: Slovenian
Ingredients: 2 tbsp olive oil; 1 onion; 1 garlic clove; 1 tbsp diced parsley; 40 g (1/4 cup) Arborio rice; 600 g (1 1/2 pound) ground meat (80% beef, 20% pork); 1/4 tsp thyme and 1/4 tsp marjoram; 1 eggs; 40 g (1/4 cup) cream cheese; 6 yellow bell peppers (Babura); 1 tbsp canola oil or olive oil (for pan-frying); 2 tbsp olive oil, for cooking; 1 tbsp all-purpose flour; 1 tbsp sugar; 1 garlic clove, crushed; 400 g (1 2/3 cups) tomato passata; 750 ml (3 cups) water; 1 bay leaf; 2 sprig parsley, 3 basil leaves, 1/4 tsp oregano

Stuffed Bell Peppers with Tomato Sauce

Stuffed Bell Peppers with Tomato Sauce is a simple recipe for a classic dish that is very popular here in Slovenia. The yellow bell peppers (called Babura) cook well in the tomato sauce and hold the filling perfectly. The filling is made of ground meat, rice, herbs, and a little cream cheese for that extra creaminess. The sauce is naturally sweet, and there’s a generous amount of it. Serve this main dish with mashed potatoes.

Homemade Stuffed Bell Peppers with Tomato Sauce

These are the top reasons why we believe you’re going to like this recipe:

the bell peppers are tender, wonderfully cooked, and hold the meat filling in.
the meat filling is incredibly delicious, juicy, and soft
the tomato sauce is naturally sweet, and there’s a generous amount of it for everyone
a beautiful summer recipe that keeps well in the fridge or freezer

Essential ingredients

Each household in Slovenia has its own way of making Stuffed Bell Peppers from scratch. This has been our go-to way for ages.

Meat - use a mixture of ground beef and ground pork. We use 80% beef and 20% pork. Feel free to use a 50:50 mix or ground beef only.

Peppers - Always use yellow bell peppers (Babura). They are perfect for this recipe as they hold the shape while cooking.

Rice - Some people like to cook the rice before adding it to the mixture, but we don't. We saute the rice for a couple of minutes, then add it to the meat mixture. We always use Arborio rice, parboiled rice won't work, as it will get overcooked.

Tomato sauce - it's homemade from scratch. We use tomato passata, herbs, water, and a bit of sugar and flour to make it slightly sweeter and thicker.

Cream cheese - makes the filling softer and creamier. Leave it out if you don't eat it or don't have it at home.

Feel free to serve Stuffed Bell Peppers as they are, with tomato sauce. Or serve them with fluffy white bread, or even better, with homemade mashed potatoes.

Storing

Storing Stuffed Bell Peppers with Tomato Sauce is quick and straightforward. Feel free to store it in two ways.

Place the Stuffed Beel Peppers into an airtight container. Keep in the fridge for up to 3 days.

Or, freeze the Stuffed Peppers. Place them in an airtight container or freezer bag and place them in the freezer for up to 3 months. Before serving, defrost and reheat well in the microwave or stove.

Try these classic Slovenian dishes

Ingredients

stuffed peppers

2 tbsp olive oil

1 onion

1 garlic clove

1 tbsp diced parsley

40 g (1/4 cup) Arborio rice

600 g (1 1/2 pound) ground meat (80% beef, 20% pork)

1/4 tsp thyme and 1/4 tsp marjoram

1 eggs

40 g (1/4 cup) cream cheese

6 yellow bell peppers (Babura)

1 tbsp canola oil or olive oil (for pan-frying)

tomato sauce

2 tbsp olive oil, for cooking

1 tbsp all-purpose flour

1 tbsp sugar

1 garlic clove, crushed

400 g (1 2/3 cups) tomato passata

750 ml (3 cups) water

1 bay leaf

2 sprig parsley, 3 basil leaves, 1/4 tsp oregano

Tools and equipment

skillet

kitchen knife

cutting board

toothpicks

large pot

METHOD

Stuffed Bell Peppers with Tomato Sauce - preparation

Place a skillet with olive oil over medium heat. Add the diced onion and saute for 6 minutes. Add the minced garlic, chopped parsley, and rice. Saute for another 2 minutes. Set aside for 5 minutes for the mixture to cool slightly.
meat mixture

Add ground meat and the rest of the ingredients from the skillet to a large bowl. Season with pepper, thyme, marjoram, and salt. Add an egg and cream cheese and stir into a combined mixture.

Tip

If you're not sure you seasoned the filling well enough, drop a teaspoon of batter into a skillet, cook for a few minutes, and taste. Adjust the seasoning if necessary.
bell peppers

Prepare the bell peppers. Slice the tops off the peppers and remove the seeds inside. Fill each bell pepper with the prepared meat filling. Place the top of the pepper on top of the filling and close with two toothpicks. This way, the filling won't get out of the pepper while cooking. Transfer the peppers to a large plate. Place a large skillet over medium heat, and add a tablespoon of oil and stuffed peppers. Pan-fry them on two sides for approximately 3 minutes on each side. If you're not sure you seasoned the filling well enough, drop a teaspoon of batter into a skillet, cook for a few minutes, and taste. Adjust the seasoning if necessary.
tomato sauce

Add two tablespoons of oil into a large pot. Add the flour, sugar, and crushed garlic clove. Set over medium-high heat and pan-fry for 5 minutes, stirring occasionally. Add the tomato passata, stir and cook for another minute. Add the water and season with bay leaf, parsley, basil, oregano, salt, and pepper. Bring to a boil, then simmer for 5 minutes.
stuffed peppers

Add the stuffed peppers into the pot with tomato sauce. The cut side should be looking up. Arrange them closely together. Cover with a lid and cook for one hour and fifteen minutes at a low simmer. Divide between plates and optionally serve with mashed potatoes.

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Stuffed Bell Peppers with Tomato Sauce