Stuffed Peppers Mediterranean / Asian Variant

5 from 6 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dinner
Cuisine European
Servings 4 people
Calories 53 kcal


Bell peppers (red, yellow, green)

  • 4 piece Peppers
  • 500 g Minced meat (1/2 beef, 1/2 pork)
  • 250 g Onions
  • 1000 g Tomatoes for the filling and the sauce
  • 1 piece Chilli pepper (medium hot)
  • 6 piece Garlic cloves
  • 6 piece Salt and freshly ground pepper
  • 10 Centimeter Wasabi and paprika paste
  • 5 Branches Corriander
  • 1 tablespoon Pul Biber
  • 1 tablespoon Soy sauce

for frying

  • 5 tablespoon Olive oil

for the Sose

  • 4 tablespoon Tomato paste concentrated three times
  • 250 ml Vegetable broth (from stock)
  • 250 ml Beef broth (from stock)
  • 250 ml Smoked paprika
  • 250 ml Salt and sugar

as side dishes e.g.

  • 500 g Potatoes
  • 500 g Seasonal salad


  • First, wash the peppers well, dry them and cut off the end of the stem for a lid if necessary. Next, the core housing is removed. Please also remove the white remains of the skin. Why is that so important ? Because it (it doesn't have to be), depending on the origin and type of the peppers, otherwise has a very bitter note - which must be avoided.
  • Continue with the vegetable onions. These are first peeled and diced to medium strength. Then wash and dry the tomatoes and remove the stalk. Also cut the tomatoes into cubes. Cut the chilli into very fine cubes.
  • Heat the olive oil in the roaster. Sauté a few onion cubes in it and keep the saucepan on heat. preheat the oven to 200 degrees top / bottom heat.
  • Mix the minced meat with the spices listed, the diced garlic and the very finely chopped corriander. Finally add half of the chili peppers. Now you have to mix everything well and fill the prepared peppers with it. Place the filled peppers in the roaster and fry on all sides. Deglaze with vegetable stock and bake for about 25 minutes in the preheated oven at 200 degrees. In between, check again and again whether the peppers are sufficiently in the liquid.
  • During this time, the potatoes are peeled, then quartered and cooked in salted water. If desired, a small mixed salad can be prepared now. As soon as the time in the oven is up, take the peppers out of the roaster and add the remaining ingredients to the vegetable stock.
  • Cut the cut lids into pieces and add to the sauce. Season well with salt and pepper and put the peppers back in. Simmer on the stove for another 10 minutes.
  • Basically, the sauce should be able to be consumed unbound (by simmering it). However, if it is still too thin due to the water content of meat and vegetables, it can be tied with a little natural binding agent (flour and water).
  • Even after many years, I still see the serving of plates as superfluous for this dish. For me it is particularly authentic - easy to put the roaster on the table and to use it. Put the potatoes and a salad in a bowl as well.


    Serving: 100gCalories: 53kcalCarbohydrates: 5.7gProtein: 3.9gFat: 1.4g
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    Written by John Myers

    Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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