Recipe: Stuffed Peppers

filming: Afik Gabay, good food

A happy, colorful bowl of stuffed peppers we’ll gladly meet for lunch any day, with a well-spiced rice filling (kids love it too) and a thick sauce that keeps the peppers from drying out. It takes some work, but it’s worth every minute

Orly Play Bronstein | good food
| Posted on 03/17/22

  • work timeforty-five minutes

  • Preparation timeAn hour and a half

  • difficultyeveryone can

  • Kosher
    kosher meat

Stuffed gives a timeless feel of home. While there is an investment in setting it up, it is well worth it. What distinguishes the filling from different kitchens is the seasoning. Over the years, I’ve come to realize that most people (and kids in particular) love stuffed balkans that have no dominant seasoning other than paprika, salt, and pepper. The center of the stage is occupied by the flavors of meat and vegetables, which are also well absorbed in rice.

My method is to fry the stuffing ingredients with spices before stuffing. This ensures a good dispersion of the taste and also protection against the formation of rice pulp.

* It is important to fill it up to three quarters of the volume of the pepper and no more, to give the rice a place and a chance for the apples to cook.

Arrange the stuffed peppers in a saucepan in a single layer, densely so that they support each other and do not lose their shape.

* The biggest enemy of stuffed animals is dehydration. When there is not enough liquid in the pot and the rice absorbs everything in it, more liquid should be added during cooking. Therefore it is also recommended to pour liquids from the sauce into the peppers two or three times during cooking.

*If you like food that is concentrated and brown like khomein, you are welcome to give the stuffing a final sunburn in the oven (as pictured).

Ingredients (8 servings):

8 peppers

2 tablespoons of oil

finely chopped onion

Two thirds of a cup of round rice

300 grams minced meat

grated tomato

sweet paprika spoon

3 tablespoons chopped parsley


Freshly ground black pepper

To prepare the sauce:

A can (200 g) of tomato paste

3 tablespoons olive oil

2 cloves garlic mashed

2-3 cups of fresh soup or water (more if needed)

little sugar


Freshly ground black pepper


1 Preparation of the filling: Heat a frying pan with oil and fry the onions until lightly browned. Add the rice and fry together until the grains are white. Add the meat and stir with a wooden spoon.

2 Add tomatoes, sweet pepper, parsley, salt and pepper. flip over. Cover and put out the fire.

3 Mix the sauce ingredients in a large saucepan that can accommodate the filling. Add 2-3 tablespoons of the sauce to the filling to moisten it slightly.

4 Cut off the heads of the peppers and fill them with filling up to three-quarters of its size. Cover with pepper cubes and arrange in a saucepan in a single layer, inside the sauce.

5 Bring to a boil, cover and cook for about 40 minutes or until the filling is ready and the rice is tender. After half an hour, peek and, if necessary, add liquid so that the filler does not dry out.

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