Stuffed peppers

A classic, although little different. I don’t usually prepare stuffed peppers with pointed peppers. Even though it’s a little unusual, it’s at least just as delicious.

Preparation time: 120 minutes
Cooking time: 60 minutes



For the peppers:

4-6 pcs peppers

150 g rice

1 onion

2 tablespoons olive oil

300 g minced meat

1 egg

2 tsp salt

1 pinch of pepper


For the sauce:

30 g butter

30 g flour, gluten-free

1 dash of water

500 g strained tomatoes

1 tablespoon vinegar

1 tsp salt




  1. Cook the rice according to the basic recipe. Allow the cooked rice to cool down.
  2. Wash the peppers, cut off the top and hollow them out.
  3. For the tomato sauce, prepare a light roux with butter and flour and add water. Stir constantly so that nothing burns.
  4. Add the tomatoes, season with vinegar and salt and bring to the boil.
  5. In the meantime, peel and chop the onion, roast in olive oil in a pan until golden brown.
  6. Add the minced meat and roast. Let it cool down.
  7. Mix the rice with the meat. Add the egg, salt and pepper and fill the hollowed peppers.
  8. Put the tomato sauce in a baking dish, layer the stuffed peppers on top.
  9. Cook in the oven at 180°C for about 25 minutes.



If you have leftover filling, simply form balls and cook them in tomato sauce in the oven.