Bell Pepper Stuffed With Ground Beef – Amazing Mediterranean Delight

Bell Pepper Stuffed With Ground Beef in Tomato Sauce are very easy to make with just a few basic ingredients: ground beef, rice, tomato sauce and some spices. A tribute to the flavours of the summer! At least if you make them the way my mum used to, and still does.

Watch video:

Legacy

In my childhood, when the sun was always shining and life was easy, my mum made Bell Pepper Stuffed With Ground Beef in Tomato Sauce all summer long.

Were they gourmet? Heck, no. Fancy ingredients? Negative. As soon as the smell of cooked Stuffed Paprika with Tomato Sauce wafted through the kitchen, I’d forget about my sunburns.
Let’s face it – I’m no match for my mum’s culinary skills. Beautiful presentation? Not my strength. Impeccable plate presentation? Not so much. Will you find these Bell Pepper Stuffed With Ground Beef in Tomato Sauce in a Pinterest-worthy spread? Unlikely.

But here’s the thing: with each gloriously messy bite, I’m transported back to those blissful summer moments. Imperfections and all, each bite is a ode to summer ingredients, journey through time, a passage through generations of family tradition.

Bell Pepper Stuffed With Ground Beef Recipe

Bell Pepper Stuffed With Ground Beef in Tomato Sauce

Difficulty: Easy

Servings

5

servings

Prep time

30

minutes

Cooking time

1

hour 

Total time

1

hour 

30

minutes

Bell Pepper Stuffed With Ground Beef in Tomato Sauce are very easy to make with just a few basic ingredients: ground beef, rice, tomato sauce and some spices.

Ingredients

• 10-15 fresh bell peppers (paprika) for stuffing, depending on size

• 1 kg ground beef or minced mixed meat (beef, pork)

• 150g rice

• 1 red onion, finely chopped

• 2 cloves garlic, minced

• Spices for meat:

• 1 tbsp Ground Paprika

• 1 tbsp White pepper

• 1 tbsp Salt

• 1 tbsp Dried Oregano

• 1 tbsp Dried Basil

• 1 tbsp Dried Basil

• For Tomato Sauce Soup:

• 2 tablespoons all-purpose flour

• 2 tablespoons olive oil (or any cooking oil of your choice)

• 200ml tomato sauce – Tomato Passata

• 1 liter water

Directions

• Preparing the Meat for Stuffing:
• In a large mixing bowl, combine the minced meat, chopped red onion, minced garlic, paprika powder, white pepper, salt, oregano, basil, and parsley. Mix everything thoroughly until well combined.
• Tip: You can bake a small patty in a baking pan to ensure the seasoning is according to your preference before stuffing the paprika.
• Stuffing the Paprikas:
• Wash the fresh paprikas thoroughly.
• Cut off the tops of the paprikas to create lids.
• Gently remove the seeds and white membranes from inside the paprikas. Be careful not to damage the paprikas while hollowing them out.
• Stuff each paprika with the prepared meat and rice mixture, filling them to the top.
• Making the Tomato Sauce Soup:
• In a large skillet or pot, heat the olive oil over medium heat.
• Add 2 tablespoons of all-purpose flour (you can use Spelt flour) and cook until it becomes fluffy.
• Add the tomato sauce – Tomato Passata and cook together with the flour until it becomes smooth without lumps.
• Gradually add 1 liter of water while stirring continuously to avoid lumps.
• Bring the sauce to a gentle simmer, then lower the heat and let it cook for about 5-7 minutes until it thickens slightly.
• Season the sauce with salt.
• Combining and Cooking:
• Place the stuffed paprikas in a cooking pot.
• Pour the tomato sauce over the stuffed paprikas, covering them entirely.
• Cover the pot with the lid and place it on the stove over low heat. Cook for approximately 50-60 minutes, or until the rice and meat are fully cooked.
• Serving:
• Enjoy your delicious Bell Pepper Stuffed With Ground Beef with mashed potatoes!

Recipe Video

Notes

• Avoid overstuffing the paprikas as the rice will expand during cooking.
• Add moisture if needed: If the sauce is too thick or the paprikas are drying out during baking, add a little more water or broth to the dish.
• Taste the tomato sauce before pouring it over the stuffed peppers and adjust the seasoning as needed.
• Before stuffing the paprikas, take a small portion of the mixed meat and form it into a patty. Cook the patty in a pan over medium heat until fully cooked, then taste it to adjust the seasoning.
• Any leftover stuffed peppers can be refrigerated in an airtight container for up to 3 days.
• For a traditional Mediterranean side dish, serve the Stuffed Peppers with creamy pureed potatoes. The velvety texture of the potatoes complements the flavors of the paprikas perfectly, creating a delightful combination.

You can also use sauerkraut instead of peppers. We enjoy this dish in winter too 😉 To find out how to roll the sauerkraut, see the recipe for stuffed collard greens.
On the blog Low Carb No Carb you can find an interesting recipe for Sauerkraut casserole that uses sauerkraut in a creative way.
For a delicious variation, try Stuffed Peppers recipe at 365 Days of Baking and More, Ground Turkey Stuffed Peppers from A Foodcentric Life or WW Stuffed Peppers from When Is Dinner.

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Bell Pepper Stuffed With Ground Beef in Tomato Sauce Nutrition Table

Please keep in mind that these values are rough estimates and can vary based on factors such as ingredient brands

If you require more accurate nutritional information, it’s best to use a reliable nutritional calculator or consult a registered dietitian.