Stuffed mince and rice peppers

Yield 8

Author Bibi

Prep time

30 Min

Cook time

45 Min

Total time

1 H & 15 M

Print

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Stuffed mince and rice peppers

Stuffed peppers with minced meat and rice are a hearty, comforting dish simmered or baked in a rich tomato sauce. Onions, parsley, and spices flavor the filling, while potato slices add texture. Nutritious and versatile, they can be made ahead, reheated easily, and customized with different meats or seasonings.

Ingredients

• 8 medium-sized peppers
• 500 g minced meat (beef, pork, or mixed)
• 1 mug Basmati rice
• 2 medium onions, finely chopped
• 1 bunch parsley, chopped
• 1 tablespoon red pepper powder (paprika)
• 1–2 potatoes, sliced
• Tomato purée or ground tomatoes (about 2 cups)
• Condiments: curry, turmeric, vegeta (or your favorite spice blend)
• Salt, to taste
• Oil, for frying

Instructions

Prepare the filling

1. Heat a little oil in a pan.
2. Add the chopped onions and fry until soft.
3. Stir in the minced meat. Cook until it changes color.
4. Add the rice, stir well, then mix in paprika, half of the tomato purée, salt, spices, and parsley.
5. Pour in ½ glass of water. Simmer gently until most of the liquid is absorbed. Add more water if needed.

Prepare the peppers

1. Wash the peppers, cut off the tops, and remove the seeds.
2. Stuff each pepper with the warm filling.
3. Cover the opening with a slice of potato (halve the slices if large).

Cook the peppers (stovetop method)

1. Arrange the stuffed peppers upright in a large pot.
2. Mix the remaining tomato purée with some water and spices. Pour over the peppers so that they are half-covered.
3. Bring to a gentle boil, cover, and cook on low heat for about 30 minutes.
4. Optional: add extra potato slices on top during cooking

Alternative: Bake in the oven

1. Place the stuffed peppers in a baking dish.
2. You can also stuff and bake a few tomatoes alongside.
3. Pour over the diluted tomato purée with spices.
4. Bake at 180 °C (350 °F) for about 40–50 minutes, until the peppers are tender.

Notes

• Tomato base: For richer flavor, replace some of the tomato purée with canned crushed tomatoes or fresh grated tomatoes.
• Potatoes: The potato slices on top act as “lids” and absorb flavor. Adding extra potatoes in the sauce makes it heartier.
• Oven vs. stovetop: Oven-baking gives a slightly roasted taste, while stovetop cooking makes the peppers softer and more “stew-like.”
• Make ahead: The filling can be prepared a day in advance and kept in the fridge. Stuffed peppers also reheat very well.

Nutrition Facts

Calories

290

Fat

13 g

Sat. Fat

4 g

Carbs

25 g

Fiber

3 g

Sugar

6 g

Protein

15 g

Sodium

500 mg

Cholesterol

55 mg

These values assume regular ground beef (15% fat) and standard vegetables. Using leaner meat (like turkey or chicken) would reduce fat, cholesterol, and calories, while adding more vegetables could increase fiber.

https://magnolia-clavichord-snel.squarespace.com/recipes/stuffed-mince-and-rice-peppers

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