Stuffed Bell Peppers
If you've been looking for an easy stuffed bell pepper recipe, you're in the right place! These colorful, tasty stuffed peppers are perfect for a light Mediterranean-style meal. You can choose from a variety of fillings, including meat and vegetarian options. This recipe is a favorite for both dinner and lunch.
Servings: 8
Calories: 234kcal
Ingredients
- 400 g minced meat of your choice turkey, chicken, beef, pork
- 7-8 bell peppers medium-sized
- 2 onions medium-sized
- 2 carrots
- ½ red bell pepper
- ½ yellow bell pepper
- 100 gr rice
- 1 egg
- 200 ml tomato juice
- 3 tablespoon dried or fresh parsley
- 2 teaspoon salt
- ½ teaspoon pepper
Instructions
Prepare the Peppers:
- Cut the tops off the bell peppers and remove the seeds and membranes. Set aside the tops for later use.
Make the Filling:
- Add the minced meat to a large bowl. Wash the rice until the water runs clear, then strain it and add it to the bowl.
- Finely chop the onions, red and yellow bell pepper halves and grate the carrots. Add them to the bowl with the meat.
- Stir in the egg, parsley, salt, and pepper.
- Pour in half of the tomato juice and mix well to combine. Allow the mixture to sit for a few minutes to let the flavors meld.
Stuff the Peppers:
- Spoon the meat and vegetable mixture into each of the prepared bell peppers. Place the tops back on each pepper and press gently.
- Place the stuffed peppers upright in a deep pot with a lid.
- Pour the remaining tomato juice over the stuffed peppers, letting it pool in the bottom of the dish. Add hot water until it almost reaches the tops of the peppers.
Cook the Peppers:
- Cover the pot with the lid and cook over low-medium heat for 1 to 2 hours.
- Towards the end of cooking, preheat the oven to 375°F (190°C). Remove the lid and transfer the dish to the oven. Bake for 15-30 minutes, allowing the tops to brown slightly.
Serve:
- Remove the stuffed peppers from the oven and let them cool for a few minutes.
- Serve with sour cream, freshly made polenta, and a spicy pickled pepper.
Video
Notes
- Ensure the filling is fully cooked before stuffing the peppers to avoid undercooked ingredients.
- Wash and prepare the peppers by cutting off the tops, removing seeds, and membranes before filling.
- Don’t overfill the peppers to prevent them from bursting. Leave space at the top for expansion.
- Add enough salt, pepper, and your favorite herbs or spices to the filling for flavor.
- Chop the vegetables into similar-sized pieces for even cooking and a consistent texture.
- Choose a baking dish that holds the peppers snugly so they don't tip over during baking.
- Cover with foil or a lid while baking to steam the peppers and ensure they cook evenly.
- Let the peppers cool for a few minutes after baking to help them hold their shape and avoid burns.
Nutrition
Calories: 234kcal | Carbohydrates: 23g | Protein: 12g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 643mg | Potassium: 566mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6328IU | Vitamin C: 166mg | Calcium: 41mg | Iron: 2mg
