Stuffed Peppers with Minced Meat and Rice
These stuffed peppers are the kind of meal that feels like a warm hug. Soft red bell peppers are filled with a flavorful mix of minced meat, rice, and spices, then baked in a rich tomato sauce until everything becomes tender and comforting. The melted mozzarella on top makes it even more irresistible.
Ingredients
For the stuffed peppers
- 8 small peppers
- 500 g minced meat (beef + pork)
- 2 medium onions finely chopped
- 2 medium carrots grated
- 2 tbsp tomato paste
- 100 g rice
- 1 tsp dried thyme
- 1 tsp black pepper
- 1 tsp sweet paprika powder
- 1 tsp salt
- 1 tsp chili flakes
- 4 tbsp Fresh parsley finely chopped
- 50 g mozzarella grated
- 3 bay leaves
- 2 tbsp oil
For the tomato sauce
- 500 ml tomato passata
- 500 ml water add more if needed
- 3 garlic cloves pressed
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp sugar
- 1 tsp chili flakes
Instructions
- Prepare the peppers: Cut off the tops of the peppers, remove the seeds and membranes, then wash them and set aside.
- Cook the rice halfway: Boil the rice in salted water until it is half cooked (still slightly firm). Drain well and set aside.
- Cook the vegetables: Heat the oil in a pan over medium heat. Add the chopped onions and cook until soft and slightly golden. Add the grated carrots and cook for a few minutes until softened.
- Add tomato paste and rice: Stir in the tomato paste and cook briefly until fragrant. Add the half-cooked rice into the pan and mix well so it absorbs the flavors. Remove from heat.
- Make the filling: Transfer the rice mixture to a large bowl. Add the minced meat, thyme, paprika, pepper, salt, chili flakes, and parsley. Mix everything well by hand until evenly combined.
- Stuff the peppers: Fill each pepper with the mixture, leaving a little space at the top. Arrange the peppers upright in a baking dish or ovenproof pot.
- Prepare the sauce: In a bowl, mix the tomato passata with water, minced garlic, salt, pepper, sugar, and chili flakes until smooth.
- Assemble and bake: Pour the sauce over the stuffed peppers until mostly covered. Add the bay leaves, sprinkle mozzarella on top, and cover with a lid or foil. Bake at 200°C for 50 minutes.
- Finish without the lid: Remove the lid and bake for another 30 minutes until the peppers are tender and the mozzarella is melted and lightly golden.
Notes
- Rice must be half cooked: This is important so the rice finishes cooking inside the peppers without becoming mushy.
- Choose small to medium red bell peppers: They cook evenly and hold their shape better during baking.
- Don’t overfill the peppers: Leave a little space at the top because the filling expands while baking.
- Add more water if needed: If the sauce reduces too much while baking, add a little extra water to keep the peppers juicy.
- Let it rest before serving: Allow the dish to sit for 10 minutes after baking so the sauce settles and the flavors blend.
- Perfect for leftovers: The flavors get even better the next day, and the dish reheats beautifully.
- Make it vegetarian: Replace minced meat with cooked lentils or plant-based mince for a vegetarian version.
Nutrition
Serving: 1servingCalories: 360kcalCarbohydrates: 25gProtein: 26gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 52gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 80mgSodium: 900mgPotassium: 700mgFiber: 4gSugar: 8gVitamin A: 2600IUVitamin C: 50mgCalcium: 150mgIron: 3mg
Tried this recipe?Let us know how it was!