Classic Stuffed Peppers

Classic Stuffed Peppers


  • 10 peppers
  • 3 – 4 tomatoes
  • 800 – 1000 g minced meat
  • 3 onions
  • 2 clove of garlic
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 tablespoons paprika
  • 1 small cup (1 dl) of quinoa or rice
  • 2 tablespoons pork fat
  • 2 tablespoons tomato sauce without sugar
  • water


Chop the onion and fry on one tablespoon of pork fat. At the end add crushed garlic, quinoa (or rice) and meat. Cook meat until change color and add spices. Keep one tablespoon of paprika for the end. Wash peppers, take off their tops and clean from the seeds. Then stuff them with meat and quinoa mixture. Wash tomatoes and cut it on the side so that you get the fleshy cones that will close the peppers. Take a deep pot, preferably earthenware and arrange peppers one next to the other upright. The rest of the tomato (and the mixture of the meat if left) should be placed around the peppers. Pour water to cover peppers. Cover all with the foil and bake in the oven on 200 degrees about 40 minutes. Then remove foil and finish with chrono version of browned flour. Of course we won’t use flour. Instead, fry paprika on one tablespoon of pork fat, add tomato sauce and mix well. Pour into dish with peppers and leave in the oven to bake more.

Classic Stuffed Peppers

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