Stuffed peppers in tomato sauce
Peppers stuffed with beef and rice in a sweet-and-sour tomato sauce, with boiled potatoes.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Serves
- 4 people
Ingredients
Quantities adjust to the number of servings.
- Pepper (red or yellow)8
- Beef mince400 g
- Rice80 g
- Onion1
- Eggs1
- Sweet paprika1 tsp
- Tinned chopped tomatoes (400 g)2
- Sugar1 tsp
- Potato600 g
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Cut the tops off the peppers and scoop out the seeds.
Mix the mince with the rinsed uncooked rice, the finely grated onion, the egg, paprika, a teaspoon of salt and some pepper, and fill the peppers loosely – the rice will swell.
In a large pan, mix the chopped tomatoes with 300 ml water, the sugar and a pinch of salt, stand the peppers in it, cover and simmer gently for 45–50 minutes.
Meanwhile, boil the potatoes in salted water and serve with the peppers and sauce.