Stuffed Bell Peppers in Tomato Sauce – A Classic Reimagined

⏱️ Prep time: 65 minutes | 👥 Servings: 4 | 🔥 Difficulty: Easy

🥘 INGREDIENTS:

• 4 large bell peppers (red, yellow, or orange)
• 400 g mixed ground meat (beef & pork)
• 150 g long-grain rice (uncooked), 1 onion (finely diced), 2 cloves garlic, 1 egg
• 1 tsp paprika powder, 1 tsp marjoram, salt and pepper
• Tomato Sauce: 400 g chopped tomatoes, 200 ml beef broth, 1 tbsp tomato paste, 1 tsp sugar, salt, pepper, oregano

🔥 PREPARATION:

Step 1: PREPARE FILLING (10 minutes)

• Mix ground meat with rice, onion, garlic, egg, and all spices
• Knead well until a uniform mixture is formed

Step 2: PREPARE BELL PEPPERS (5 minutes)

• Cut off the tops of the bell peppers (keep them!), remove seeds
• Fill bell peppers with the filling – do not press too firmly
• Place the tops back on

Step 3: BRAISE (50 minutes)

• Stir the tomato sauce in the cast iron casserole and bring briefly to a boil
• Place the filled bell peppers upright in the sauce
• Place the cast iron lid on, braise at level 3 (induction) for 45–50 minutes
  
  
  

Step 4: SERVE

• Carefully remove the bell peppers, season the sauce to taste
• Pour sauce over the bell peppers, sprinkle with fresh parsley
  
  
  

✅ TIPS FOR PERFECT RESULTS:

• Add raw rice to the filling – it cooks perfectly inside the bell pepper
• Place bell peppers upright so the filling doesn't spill out
• The BIOL cast iron lid perfectly retains steam – the bell peppers cook evenly
• Tastes even better the next day – the flavors infuse

🍷 SERVING SUGGESTION:

With sour cream or crème fraîche and fresh bread. As a drink: a light Austrian red wine or a cold beer. A classic comfort food that the whole family loves.

📊 NUTRITIONAL INFORMATION (per serving):