Hello guys, today I would like to share with you one of my favorite comfort dishes, mini stuffed peppers in tomato sauce, made in just one pot, with uncooked fillings.
The first time I ate my mum in law Beate’s stuffed peppers, they tasted so heavenly such that I immediately asked her for the recipe, which she then gave it to me. I then asked her if this was her own recipe and she replied that, about 30 years ago, during the early years of their marriage, Beate’s mum in law invited them for dinner and she made this stuffed peppers recipe. Beate couldn’t hold herself back either and asked her mum in law for the recipe.
This stuffed mini pepper recipe is flavorful, very easy and only takes less than 40 minutes to make including the preparation time. Everyone who tries it absolutely loves it! The beauty of this recipe is that it’s versatile and will go with any kind of sides. Some of my favorite combinations however comprises of homemade bread and aioli.
So if you’re looking for a recipe to impress your loved ones or guests with mmmm smell of simmering tomato sauce, then you should definitely give this foolproof recipe a try.
Mini stuffed peppers in creamy tomato sauce
Yield: 4 Servings
Prep Time: 10 min
Cook Time: 25 min
You’ll need
For the stuffed peppers:
– 400 g (14.1 oz) mini peppers
– 400 g (0.88 lbs) mixed ground beef and pork
– 1 egg
– 3 tablespoons uncooked rice
– 1 tablespoon oregano/ thyme
– chili, salt and pepper
For the tomato sauce:
– 400 g (14.1 oz/ 2 cups) canned tomatoes, undrained
– 4 tablespoons water
– 2 garlic cloves
– 2 medium sized onions
– 150 ml (5.1 fl oz/ 2/3 cup) heavy cream
– 2 tablespoons plain yogurt
– 1 teaspoon ground paprika
– salt, pepper and chili powder to taste
You’ll also need:
– 3 tablespoons of olive oil
– large bowl
– large pot
– cutting board
– knife
– spoon
Mini stuffed peppers in creamy tomato sauce step-by-step-instructions
1. Stuff the mini peppers
First rinse the peppers, then cut out the stem and carefully remove the seeds.
If you’re using fresh oregano leaves, rinse the leaves and cut them into smaller pieces.
In a large bowl combine minced meat, rice, egg, chili and oregano. Season with salt and pepper and mix well using your hands.
Next stuff the peppers until they are completely filled. If you have remaining mixture, just form into meatballs.
2. Fry the stuffed peppers
In a large pot heat the oil at medium-high and slightly brown the peppers. This takes around 3 minutes
3. Make the tomato sauce and simmer
In the meanwhile peel and mince garlic cloves and onions.
Once you’re done browning the peppers, add chopped onions and garlic to the pot, without removing the peppers and saute for 2 minutes. Add the tomatoes, water and ground paprika and stir to combine. Bring to a boil, then reduce the heat to medium – low, cover, and simmer for 12 – 15 minutes. Keep stirring in between.
Stir in heavy cream and yogurt.
Season with salt and pepper and simmer for another 5 minutes.
Garnish with fresh parsley, if desired and serve immediately. I served it with a homemade basmati rice.
More comfort food recipes
- Chili con carne (30 minutes)
- Stuffed chicken breasts
- Meatballs in tomato sauce
- Sausage, pork belly and bean stew
Mini stuffed peppers in creamy tomato sauce
Ingredients
For the stuffed peppers
- 400 g/14.1 oz mini peppers
- 400 g/0.88 lbs mixed ground beef and pork
- 1 egg
- 3 tablespoons uncooked rice
- 1 tablespoon fresh oregano/ thyme (1 tsp if using dry herbs)
- chili powder, salt and pepper to taste
- 3 tablespoons olive oil to brown the meat
For the tomato sauce
- 400 g (14.10 oz/ 2 cups) canned tomatoes, undrained
- 4 tablespoons water
- 2 garlic cloves
- 2 medium onions
- 150 ml (5.1 fl oz/ 2/3 cup) heavy cream
- 2 tablespoons plain yogurt
- 1 teaspoon ground paprika
- salt and pepper to taste
Instructions
- Rinse the peppers and cut out the stem. Carefully remove the seeds. If you're using fresh oregano leaves, rinse the leaves and cut them into smaller pieces. In a large bowl combine minced meat, rice, egg and oregano. Season with chili powder, salt and pepper and mix well using your hands. Next stuff the peppers until they are completely filled. If you have remaining mixture, just form into meatballs. In a large pot heat the oil at medium-high and slightly brown the peppers. This takes around 3 minutes. In the meanwhile peel and mince garlic cloves and onions.
- Once you're done browning the peppers, add chopped onions and garlic to the pot, without removing the peppers and saute for 2 minutes. Add the tomatoes, water and ground paprika and stir to combine. Bring to a boil, then reduce the heat to medium - low, cover, and simmer for 15 minutes. Keep stirring in between.
- Stir in heavy cream and yogurt. Season with salt and pepper and simmer for another 5 minutes. Garnish with fresh parsley, if desired and serve immediately.
Did you make this recipe? I’d love to see!. Take a photo and share it on Ester kocht Facebook Page or @ester.kocht on Instagram. Or simply write a comment.