Stuffed peppers with tomato sauce
5 servings
90 minutes
Stuffed peppers with tomato sauce is a vibrant dish of Greek cuisine that embodies the warmth of the Mediterranean. Its roots trace back to family traditions where fragrant peppers are filled with tender ground beef and vegetables. Tomatoes in their own juice create a rich, slightly tangy sauce that harmoniously complements the sweetness of bell peppers. Spices like thyme, basil, and oregano add sophistication and depth of flavor to the dish. It is perfect for cozy family dinners as well as festive gatherings. The pepper retains its shape while remaining soft and infused with aromas, and serving it with herbs and sour cream adds freshness. This is not just food – it's a gastronomic journey to warm and hospitable Greece.
1
We boil the beef until cooked.
- Beef: 700 g
2
We finely chop the cooked meat.
- Beef: 700 g
3
We finely chop the onion and carrot.
- Onion: 2 heads
- Carrot: 2 pieces
4
Fry the onion and carrot in a pan, then add boiled meat, salt, and ground pepper.
- Onion: 2 heads
- Carrot: 2 pieces
- Beef: 700 g
- Salt: to taste
- Ground black pepper: to taste
5
Meanwhile, we heat the remaining meat broth, adding a can of chopped tomatoes in their own juice.
- Tomatoes in their own juice: 1 jar
6
We clean the bell peppers, carefully removing the tops and removing the insides. We do not throw away the tops.
- Bell pepper: 5 piece
7
We fill the peppers with a mixture of vegetables and meat, cover them with caps, and place them tightly in the roasting pan.
- Bell pepper: 5 piece
- Onion: 2 heads
- Carrot: 2 pieces
- Beef: 700 g
8
Pour the peppers with tomato broth, add bay leaf, peppercorns, salt, and various herbs to your taste, such as a pinch of oregano, basil, and thyme.
- Tomatoes in their own juice: 1 jar
- Bay leaf: 3 pieces
- Black peppercorns: 5 piece
- Salt: to taste
- Oregano: to taste
- Dried basil: to taste
- Thyme: to taste
9
Cook until ready for about 30-40 minutes, depending on the thickness of the pepper.
- Bell pepper: 5 piece
10
We serve in broth with sour cream and herbs.
- Sour cream: 100 g
