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Baked stuffed peppers (Mom’s recipe)

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Adjust Servings:
4 Paprika red
4 шт Paprika green
4 шт Paprika red
1/2 ст Basmati rice
400 г Minced beef
400 г Minced pork
по вкусу Salt
по вкусу Grounded black pepper
1 шт крупная Onion
1 шт крупная Carrot
50 г Celery root
100 г Помидор свежий
250 г Tomato Passata или 2 ст л томатной пасты
1 Bay leaf
5 горошин Black pepper whole
3 горошин Pimento
1 чл Paprika powder sweet
1/2 Hot pepper fresh
for frying Vegetable oil
to taste Salt
to taste Sugar white

Baked stuffed peppers (Mom’s recipe)

  • 1 h 30 min
  • Serves 6
  • Easy


  • Stuffing:

  • Соус:



Stuffed peppers are the classic dish of Ukrainian cuisine. It is especially popular in our south, where peppers are sweet and fleshy, in summer and autumn there are a lot of tomatoes, eggplants, zucchini, cabbage, greens and other vegetables. Traditionally, we stuff not only peppers. You can also use for stuffing: boiled cabbage leaves, zucchinis and eggplants, which we call simply “blue”. Mom says, “It’s especially good if you use peppers and a little bit of blue.”

In Austria, there is also a similar dish, most likely it came during the times of the Empire from Hungary, but how far it is from the real Ukrainian stuffed peppers!

For me, this dish is a family one, so it is most delicious prepared by my Mom. It is her recipe, I cook exactly according to the instructions because everything is perfect! Mom, thank you!

Bon appetit!

The recipe is for 12 medium-sized peppers, which are baked in an oven on a high board baking sheet.

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The cooking sauce in a deep frying pan:
● Cut carrots and celery into strips, onions, a quarter into rings. Fry all of the vegetables in vegetable oil (onions until golden brown)
● Simmer chopped fresh tomatoes in a deep frying pan over low heat (covered).
● Add tomato puree (Passata), diluted with the same amount of water. If you use a paste, add more water between 300 to 350ml. Add all fried vegetables, salt, sugar and seasonings. Simmer them for a few minutes. The flavor should be salty and sweet enough.



Boil rice until half cooked (5 min), rinse with water and let it cool down.
Wash the pepper and remove the seeds. Mix the minced meat and half-cooked rice. Add salt, ground black pepper and a couple of tablespoons of pre-cooked sauce (water can be added).


Preheat oven to 180 degrees Celsius.
Fill the peppers with the mixture not too tightly. Pour some water into a baking sheet (30x25cm). Place the stuffed vegetables in it, so that the whole bottom is filled. Pour the sauce over them. The sauce should be at least 1cm from the bottom of the baking sheet, but not too much as in the process of stewing will be added pepper juice.
Cook the peppers in the oven at 180 ° C for 30 minutes on a baking sheet covered with foil and for 30 minutes open.
Bon appetit!

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