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Stuffed peppers

Author
Cookinero 29 Dec 2022
16960
Stuffed peppers

This is not quite a traditional recipe for peppers. They are not stewed, but baked, and a delicious sauce is served separately.

How to cook Stuffed peppers

Step 1

stuffed peppers

For the sauce, crush, peel and finely chop the garlic. Melt the butter in a frying pan, put the garlic, fry for 30 seconds. Pour in the paprika, stir, after 30 seconds. remove from fire. Add sour cream, salt and pepper. Preheat oven to 180°C. Cut the peppers in half lengthwise, remove the core (try to keep the stalks).

Step 2

stuffed peppers

Chop green onions and parsley as finely as possible. Peel the onion and cut also finely or grate. Lightly beat the eggs.

Step 3

stuffed peppers

Mix onion, chopped greens, pork and turkey mince. Add a few tablespoons of cold water, salt and pepper.

Step 4

stuffed peppers

Stuff the pepper halves with minced meat, coat with oil on all sides. Sprinkle the minced meat with breadcrumbs, pressing them into the meat. Place the peppers, minced side up, on a wire rack in a baking sheet; pour a couple of glasses of water into the baking sheet. Roast the peppers for about 35-40 minutes. Serve with sauce.

Stuffed peppers - FAQ About Ingredients, Baking Time and Storage

Yes, you can use beef, chicken, lamb, or even plant-based mince as a substitute for pork and turkey. Adjust cooking time if needed.
Cooked stuffed peppers can be stored in an airtight container in the fridge for up to 3-4 days.
Yes, replace the meat with a mix of quinoa, lentils, or mushrooms for a vegetarian version. Adjust seasoning to taste.
Skip the breadcrumbs and use almond flour or grated Parmesan as a low-carb alternative for binding the mince.
Reheat in the oven at 180°C (350°F) for 10-15 minutes or microwave for 2-3 minutes until warmed through.
Yes, freeze cooked stuffed peppers in an airtight container for up to 3 months. Thaw in the fridge before reheating.
Pair with a fresh salad, roasted vegetables, or mashed potatoes for a complete meal.
Simply halve the ingredients for smaller portions or freeze extra stuffed peppers for later use.
The water creates steam, keeping the peppers moist and preventing them from drying out during baking.

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