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Stuffed Bell Peppers with Tomato Sauce
#Mains
The most delicious classic

Stuffed Bell Peppers with Tomato Sauce

Stuffed Bell Peppers with Tomato Sauce is a simple recipe for a popular dish. Make it with bell peppers, ground meat, rice, and a delicious tomato sauce.

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

Stuffed Bell Peppers with Tomato Sauce

Stuffed Bell Peppers with Tomato Sauce

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.

preparing meat stuffing for Stuffed Bell Peppers with Tomato Sauce

Cutting bell peppers

Filling bell peppers with Meat Stuffing

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.

Stuffed Bell Peppers with Tomato Sauce before cooking

Pan-frying Stuffed Bell Peppers with Tomato Sauce

Cooking Stuffed Bell Peppers with Tomato Sauce

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.

Stuffed Bell Peppers with Tomato Sauce

Stuffed Bell Peppers with Tomato Sauce

Try these classic Slovenian dishes

 

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • serves
    6
    people
  • preparation:
    15
    minutes
  • cook:
    100
    minutes
  • total time:
    115
    minutes

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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