Stuffed Peppers in Tomato Sauce

stuffed peppers with ground meat in tomato sauce close up.

5 from 3 votes

Stuffed Peppers in Tomato Sauce

These stuffed peppers in tomato sauce are a family favorite - bell peppers stuffed with ground beef and rice and smothered in a smooth and flavorful tomato sauce.

Prep Time30

Cook Time40

Total Time1 10

Course: Meat Recipes

Cuisine: Romanian

Servings: servings

Calories: 296kcal

Author: Adina Beck

Equipment

Large Dutch oven or heavy-bottomed pot

Ingredients

Stuffed peppers:

8 medium red bell peppers
2.5 oz white rice
2 oz white bread crust removed
1 medium onion
2 garlic cloves
1 lb ground beef Note 1
1 large egg
1 tablespoon sweet paprika powder Note 2
2 tablespoons fresh dill Note 3
fine sea salt or Kosher
ground black pepper

Tomato sauce:

1 large onion finely chopped
3 large garlic cloves finely chopped
2 tablespoons olive oil
1 tablespoon sweet paprika powder
2 ¾ cups chicken stock low-sodium, Note 4
3.5 oz tomato paste
10.5 oz passata
1 teaspoon granulated sugar
fine sea salt and black pepper
4-6 tablespoons fresh dill chopped

US - EU

Instructions

Stuffed peppers:

Cook the rice in salted water, drain well, and let it cool until you prepare the rest.
2.5 oz white rice
Prepare stuffing ingredients: Cut and remove the tops of the peppers, discarding the seeds and the membranes.
Soak the white bread in some water for a few minutes, and squeeze it in your hand to remove the excess water.
Chop the onion very finely and grate the garlic cloves.
8 medium red bell peppers ; 2 oz white bread ; 1 medium onion; 2 garlic cloves
Stuffing: Mix the ground beef, soaked bread, cooled rice, sweet paprika powder, egg, onion, garlic, chopped dill, and salt and pepper to taste. Mix with your hand and fill the peppers with this mixture.
1 lb ground beef + 1 large egg + 1 tablespoon sweet paprika powder + 2 tablespoons fresh dill + fine sea salt + ground black pepper

Tomato sauce:

Sauté: Heat the olive oil and cook the onions until translucent. Add the garlic and the sweet paprika and stir for one minute more.
2 tablespoons olive oil + 1 large onion + 3 large garlic cloves + 1 tablespoon sweet paprika powder
Tomato sauce: Pour the stock into the pan. Add tomato paste, passata, sugar, salt, and pepper, and stir well to dissolve the tomato paste and combine everything (you can use a small whisk to help the tomato paste dissolve). Place the stuffed peppers into the sauce.
2 ¾ cups chicken stock + 3.5 oz tomato paste + 10.5 oz passata + 1 teaspoon granulated sugar + fine sea salt and black pepper
Simmer on medium-low heat, covered, for about 10 minutes. Turn the peppers on the other side and cook for another 10 minutes. Turn the peppers in the sauce again, turn the heat down to low, and continue simmering for another 15 minutes or until the peppers are soft.
Check: It might take longer if the peppers are large, poke them with a fork to see how soft they are and prolong the cooking time accordingly; you want them to be soft but still holding their shape.
Adjust the taste with more salt and pepper, stir most of the chopped dill in the sauce, and sprinkle the rest on top.
4-6 tablespoons fresh dill

Notes

Ground meat: You can use a mixture of beef and pork or only pork as well.
Sweet paprika powder: Use the best quality you can afford; when it comes to paprika, it really makes a difference. I like sweet Hungarian or Spanish paprika powder. It has to be sweet for an authentic flavor; hot or smoked paprika is unsuitable for this dish.
Dill: Fresh dill is best, but frozen dill is also fine. Dried dill is not an option.
Stock: Chicken stock is my first choice, but beef or vegetable stock is also fine. It’s preferable to use low-sodium stock to avoid over-salting the dish.

Nutrition