Easy Stuffed Peppers with Savory Meat Filling and Tomato Sauce Recipe
This easy stuffed peppers recipe offers a comforting and flavorful dish perfect for weeknight dinners or family meals. Juicy bell peppers are filled with a savory ground beef and vegetable mixture, baked in a rich tomato sauce until tender and delicious. Optional cheese adds a delightful cheesy touch, making this Balkan-inspired dish a hearty and satisfying meal.
- Prep Time: 5 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Balkan, European
Ingredients
For the peppers:
- 6–8 large bell peppers (red, yellow, or green)
- 600 g (1.3 lb) ground beef
- 1 medium onion, finely diced
- 2 carrots, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons fresh parsley, chopped
- Optional: 50 g grated Parmesan or feta cheese
For the sauce:
- 2 tablespoons oil
- 1 tablespoon flour
- 1 teaspoon paprika
- 2 cups tomato sauce
- 1 cup water or broth
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and pepper to taste
Instructions
- Prep the peppers: Cut the tops off the bell peppers and remove the seeds, keeping the tops as lids for later use.
- Make the filling: In a large skillet over medium heat, sauté the diced onions and carrots until soft, about 5 minutes. Add ground beef and cook until browned, roughly 8–10 minutes. Stir in parsley, salt, black pepper, paprika, and garlic powder. If using cheese, mix it in now.
- Stuff the peppers: Fill each hollowed pepper with the meat mixture, pressing lightly to pack it in firmly.
- Prepare the sauce: Heat oil in a small saucepan. Add flour and whisk to form a roux. Stir in paprika, then gradually add tomato sauce and water or broth. Add sugar if desired and season with salt and pepper. Simmer until the sauce is smooth and slightly thickened.
- Bake: Place the stuffed peppers upright in a baking dish and pour the sauce over and around them until they are mostly covered. Cover the dish tightly with foil or a lid. Bake at 180°C (350°F) for 45–55 minutes until the meat is fully cooked and peppers are tender.
- Optional finishing touch: Remove the foil and bake for an additional 5–10 minutes to lightly brown the tops of the peppers.
- Serve: Sprinkle the baked stuffed peppers with fresh parsley and serve hot alongside mashed potatoes, sour cream, or fresh bread.
Notes
- Use bell peppers of similar size to ensure even cooking.
- Ground beef can be substituted with ground turkey or lamb for variation.
- For a vegetarian version, replace meat with cooked lentils or a plant-based meat substitute.
- Cheese is optional but adds great flavor and richness.
- Covering the baking dish tightly helps to steam the peppers and cook the filling evenly.
- Adjust the seasoning of the sauce to your preference; adding sugar balances tomato acidity.
