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Peppers stuffed with meat in a saucepan

Author
Cookinero 2 Dec 2025
690
Peppers stuffed with meat in a saucepan

Classic stuffed peppers in a saucepan need to be cooked on the stove and boiled in tomato sauce for 45 minutes. For cooking, you will need minced meat, rice and vegetables. To properly cook peppers stuffed with meat in a saucepan, cover them with a lid during cooking. This way the dish will be completely soaked in tomato juice and the meat will become tender and juicy. You can either buy ready-made minced meat or make it yourself.

How to cook Peppers stuffed with meat in a saucepan

Step 1

Peppers stuffed with meat in a saucepan

Prepare the filling and stuff the peppers. Heat a deep frying pan with vegetable oil, fry the onion and carrot for 5-7 minutes. Place the minced meat in a bowl, add rice and fried vegetables. Salt, pepper and mix thoroughly. Fill the peppers with the resulting minced meat.

Step 2

Peppers stuffed with meat in a saucepan

Simmer the peppers. Add vegetable oil to the pan and put the stuffed peppers in there. Mix the sour cream with tomato juice and pour into the pan. Bring the mixture to a boil, then reduce the heat and simmer the dish under the lid on low heat for 45 minutes.

Peppers stuffed with meat in a saucepan - FAQ About Ingredients, Baking Time and Storage

Yes! Greek yogurt makes a great lighter alternative, or use coconut milk for a dairy-free option. The sauce will be slightly tangier with yogurt but equally delicious.
Store cooled peppers in an airtight container for 3-4 days. Reheat gently on the stove or in the microwave until piping hot throughout.
Absolutely! Swap the ground meat for cooked lentils, black beans, or plant-based crumbles. Use vegetable broth instead of meat broth if adjusting liquids.
Cool completely, then freeze in single portions with sauce in airtight containers for up to 3 months. Thaw overnight in fridge before reheating.
Quinoa, cauliflower rice, or finely chopped mushrooms work well. Reduce simmer time slightly if using pre-cooked alternatives.
Choose firm, thick-walled peppers (like bell peppers), and avoid over-stuffing. Simmer at the lowest heat setting to maintain structure.
Serve with crusty bread to soak up sauce, a simple green salad, or roasted potatoes for a heartier meal. Fresh herbs make a bright garnish.
Yes! A Dutch oven or heavy-bottomed pot works perfectly. Ensure peppers sit snugly in a single layer for even cooking.

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