Stuffed Peppers with Ground Meat

Classic oven dish like grandma used to make – hearty, juicy, and completely satisfying

Stuffed peppers with ground meat are a real comfort food – a dish that awakens childhood memories and makes the whole family happy. The combination of soft vegetables, flavorful filling, and fruity tomato sauce is simply unbeatable. In this recipe, we prepare the peppers classically in the oven – so the filling becomes nicely juicy and the aroma particularly intense. Preparation is uncomplicated and even cooking beginners will succeed.

Why this recipe is so good

• Easy and foolproof: With just a few ingredients, you can conjure up a hearty main course.

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• Versatile: You can adjust the filling to your taste – e.g., vegetarian, low carb or with other vegetables.

• Perfect for guests: Can be prepared in advance and finished baking in the oven while you have time for your guests.

• Soul food pure: Warms stomach and heart – ideal for autumn and winter, but also a delight in summer with fresh salad.

Ingredients for 4 people

Tip: Use peppers of the same size so they cook evenly.

• 4 large bell peppers (color of your choice – red, yellow and orange are sweeter, green is slightly more bitter)

• 500 g mixed ground meat (half beef, half pork – alternatively only beef)

• 120 g cooked basmati rice (about 40 g raw rice, cook in advance)

• 1 onion, finely diced

• 1 egg (for binding)

• 2 tbsp chopped parsley (fresh or frozen)

• Salt and pepper to taste

• approx. 500–700 ml tomato sauce (homemade or store-bought, depending on preference)

• Optional: 1 garlic clove, a pinch of paprika sweet or cumin for more flavor

• Some oil to grease the dish

For the tomato sauce (if you want to make it yourself):

• 1 can crushed tomatoes (400 g)

• 1 small onion, diced

• 1 tbsp tomato paste

• 1 garlic clove, finely chopped

• 1 tsp dried Italian herbs

• Salt, pepper, 1 tsp sugar

• some olive oil

Preparation: Sauté onions and garlic in olive oil, roast tomato paste briefly, add crushed tomatoes and spices, simmer for 10–15 minutes. Puree, season – done.

Instructions: Step by step

1. Prepare the peppers

• Wash the bell peppers, cut off the top (don't throw it away!)

• Carefully remove seeds and white membranes inside

• You can bake the pepper tops or chop them finely and add them to the sauce

2. Prepare the filling

• Finely chop the onion

• In a large bowl, mix ground meat, cooked rice, egg, diced onion, parsley and salt and pepper well.

• Optional: Add a garlic clove, some paprika or cumin for more flavor

• The mixture should be workable but not too dry – add a little water or cream if necessary

3. Fill the peppers

• Spoon the filling into the prepared bell peppers, gently pressing down

• Replace the tops or set them aside

• Arrange the stuffed peppers in a greased baking dish

4. Add tomato sauce

• Pour the prepared or store-bought tomato sauce evenly over the baking dish

• The peppers should be about one third in the sauce – if necessary, add a little water or broth

• So they don't dry out while baking

5. Bake

• Preheat oven to 180 °C (356 °F) upper/lower heat (can also be convection but note shorter baking time)

• Cover the baking dish with a lid or aluminum foil

• Bake the peppers in the preheated oven for about 60 minutes

• Remove the foil after the last 10 minutes – those who like can now sprinkle some grated cheese over the peppers

Serving suggestions

• Classically with mashed potatoes, salted potatoes, rice or fresh baguette

• For a lighter version, serve with green salad or steamed vegetables

• Also very tasty with a dollop of crème fraîche or a squeeze of lemon

Variations

• Vegetarian: Replace ground meat with cooked lentils, soy mince or a quinoa-vegetable mixture

• Low Carb: Mix chopped vegetables or cooked eggs instead of rice

• Spicy: Refine with harissa, chili, smoked paprika or ajvar

• Mediterranean: Combine with olives, feta, oregano or dried tomatoes

• Hearty: With bacon cubes or cheese in the filling

Storage & Reheating

• In refrigerator: Airtight for up to 3 days.

• For freezing: After cooling, freeze individually or in portions

• Reheat: Gently in the microwave or in the oven at 150 °C with a little extra sauce

Nutritional values per serving (approx.)