Traditional Roasted Stuffed Bell Peppers

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Total
1 h 45 min
Prep / cook
15 / 90 min
Servings
2
Ingredients
12
Per serving
558 kcal
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Traditional Roasted Stuffed Bell Peppers

Ingredients 12

Servings:
Red Bell Pepper
250 Gram
70.0 2.5g 16.5g 0.5g
White Rice
40 Gram
San Andreas
140.0 2.8g 31.2g 0.2g
Ground Beef
200 Gram
496.0 51.4g 0.0g 30.7g
Ground Pork
100 Gram
263.0 16.9g 0.0g 21.2g
Onion
60 Gram
27.0 0.6g 6.6g 0.0g
Carrots
25 Gram
10.3 0.2g 2.4g 0.1g
Soy sauce
3 Gram
1.6 0.2g 0.2g 0.0g
Sunflower refined oil
8 Gram
Brilijant
70.7 0.0g 0.0g 7.9g
Salt
4 Gram
0.0 0.0g 0.0g 0.0g
Dry Red Paprika
3 Gram
9.4 0.5g 2.1g 0.1g
Dry Hot Red Paprika flakes
3 Gram
9.4 0.4g 1.7g 0.5g
Leek
30 Gram
18.3 0.5g 4.2g 0.1g

Steps 8

  1. Prepare the Filling In a large skillet, warm a splash of olive oil over medium heat. Sauté the diced onion for 2–3 minutes until translucent. Add the leak that has been cut to thinly half circles. Cook on medium 5 min. Add the shredded carrot and cook another 2 minutes. Add paprika flakes and stir in with the minced garlic for 30 seconds.
    60 Gram Onion
  2. Cook the Meat Add the ground beef and pork. Break up any lumps and cook until the meat is lightly browned.
    200 Gram Ground Beef
  3. Season & Add Rice Sprinkle in sweet paprika and hot flakes. Stir in half a tsp of soy sauce and half of the tomato sauce. Add the rinsed rice and sauté for 2 minutes to coat the grains.
    3 Gram Soy sauce
  4. Roast the Peppers Line a dry skillet or grill pan with baking paper. Roast the red peppers on all sides until lightly charred and softened. When cool enough to handle, peel off the skin if desired, remove seeds and membranes.
  5. Stuff & Arrange Fill each pepper with the hot meat-rice mixture. Set the stuffed peppers upright in a Dutch oven or deep baking dish.
  6. Make the Sauce Deglaze the meat skillet with the measured water. Add the remaining tomato sauce and bring to a gentle boil. Taste and adjust seasoning.
  7. Bake Pour the hot sauce around (not over) the peppers. Cover with a lid or foil and bake at 190 °C / 375 °F for 30 minutes. Uncover and bake another 20 minutes, until the rice is tender and the sauce is slightly reduced.
  8. Serve Let rest for 5 minutes. Spoon some of the tomato sauce over the peppers and enjoy!
„Фит и сит“ препорака: За ручек на работа (Survival 12-16h): Полнетите пиперки се уште подобри следниот ден! Една пиперка е совршен оброк за во канцеларија. Спарете ја со свежа салата од марула и млад кромид за да внесете дополнителни влакна и да ја одржите ситоста до вечерта. 🥗 Fit and Sate Препорака за салата This dish is a hearty complete meal, but to truly follow our Fit and Sate philosophy and achieve the perfect digestion, you must pair it with a Lettuce Salad with green onion and radish. Марула салата со млад кромид и ротквици Идеална за: Полнети пиперки, Турлитава. Состојки: 1 свежа марула, 1 страк млад кромид, 3-4 ротквици (сечени на тенки тркалца). Дресинг: Бел балсамико оцет, малку ладно цедено сончогледово масло, прстофат сол. Fit and Sate совет: Оваа салата е „чистач“ на непцата. Јадете ја напоредно со главниот оброк за да ја одржите свежината и да спречите прејадување од вкусното месо и сос. Со овој пар, вие веќе го применувате „мостот на ситост“ без ни да забележите.
Cooking Video
Igor Gjozinski 9/15/2025 Updated on 5/7/2026 Public
Classification
Category: Main Dish
Cuisine: Macedonian
Difficulty: Medium
Servings: 2
Total Weight: 726g
Time Breakdown
15 min
90 min
Preparation
15m
Cooking
1h 30m
Total Time
1h 45m
Nutrition
2
558
Calories
2
38 g
Protein
2
32.4 g
Carbs
2
30.6 g
Fat
Sugar: 7.8 g
Fiber: 3.9 g
Saturated Fat: 10.3 g
Unsaturated Fat: 18.9 g
Trans Fat: 0 g
Cholesterol: 125 mg
Sodium: 1368.3 mg
Calcium: 26.6 mg
Iron: 1mg
Potassium: 897mg
Salt: 0g
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