John Myers
Stuffed Peppers with Ground Vegetable Sauce
The perfect stuffed peppers with ground vegetable sauce recipe with a picture and simple step-by-step instructions.
- 6 Red Paprika prepared for filling
- Margarine for frying
- 1 Diced onion
- 500 gr Minced meat
- 2 Garlic cloves chopped
- 250 gr Rice
- 1 liter Vegetable broth
- 2 tbsp Tomato paste
- Salt, pepper, paprika powder
- 1 Tl Mediterranean herbs
- For the sauce:
- 1 Diced onion
- 2 Red Diced paprika
- 1 Diced zucchini
- 4 Tomatoes in large pieces
- 200 ml Vegetable broth
- Salt pepper
- Mediterranean herbs
- Lemon juice
- 1 pinch Sugar
- 200 g Tomato puree
- Pre-cook the parika in a large saucepan for about 5 minutes and rinse in cold water
- Steam the diced onion in margarine until translucent
- Then fry the minced meat in it until crumbly.
- Season with salt, pepper, paprika powder, tomato paste and herbs.
- Now add the rice and wait until the grains are translucent.
- Then fill up with the vegetable stock and cook for about 15-20 minutes until the liquid is almost gone
- Now fill the prepared peppers with the rice and mince mixture and set aside.
- Set the remaining filling aside.
- For the sauce, fry the diced onion until translucent.
- Top up with the peppers and zucchini pieces.
- Add the vegetable stock, salt, pepper and herbs.
- Let everything cook for about 8 minutes and season to taste with tomato pieces, tomato puree, lemon juice and sugar.
- Let cook for another 2-3 minutes and then add the remaining rice chopping mixture
- Pour the sauce into a baking dish or roaster and place the filled peppers on top.
- Cover and cook in the oven at 180 ° for about 25 minutes. Then let it cook for another 10 minutes without the cover.
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