One-Pan Stuffed Peppers with Tomato Paste

Tasty, bright, filling. Fast and easy. Stuffed peppers with tomato paste in a saucepan are a wonderful dish for lunch or dinner. It combines meat, rice and vegetables, so no additional side dish is needed.
cook time: 1h 15 min
Lucas Halstead
One-Pan Stuffed Peppers with Tomato Paste

Nutrition Facts (per serving)

120
Calories
9g
Fat
6g
Carbs
4g
Protein

Ingredients (3 portions)

Basic:

bell pepper 3 pc

Filling:

Minced meat 400 g
Rice 80 g
Garlic 0.5 tsp
Ground black pepper to taste
Salt to taste

Sauce:

Water 600 ml
Tomato paste 50 g
Celery stalk 1 pc
Bay leaf 2 pc
Allspice 5 pc

Recipe instructions

Step 1

Step 1
How to make stuffed peppers with tomato paste in a saucepan? First, prepare the bell peppers. They should be large, dense, not flaccid. It is better to take peppers of different colors to make the dish bright and beautiful. If the peppers are small, then you may need 4-5 of them for this amount of filling.

Step 2

Step 2
Wash the peppers thoroughly, cut off the caps and remove the seeds. Donʼt throw away the lids — youʼll still need them to cover the stuffed vegetables.

Step 3

Step 3
Prepare the necessary ingredients for minced meat. Minced meat can be used from one type of meat or poultry (for example, chicken, beef or pork) or mixed. I have minced pork and beef. You can replace dry garlic with two fresh cloves passed through a press.

Step 4

Step 4
Rinse the rice with cold water, place in a sieve and dry.

Step 5

Step 5
Mix the minced meat with rice, dried garlic, salt and pepper in a bowl.

Step 6

Step 6
Knead everything thoroughly.

Step 7

Step 7
Fill the bell peppers with the prepared minced meat.

Step 8

Step 8
Prepare all ingredients for the sauce. Usually the sauce is prepared using tomato paste diluted with water. But I recommend adding a stalk of celery to the pan. Thanks to it, the sauce will be very aromatic and acquire an interesting taste.

Step 9

Step 9
Wash the celery stalk and cut into pieces. The size of the pieces is not important, the main thing is that they fit between the peppers.

Step 10

Step 10
Dilute the tomato paste with water and mix well until smooth.

Step 11

Step 11
Place the peppers vertically on the bottom of the pan. They must stand close to each other and not fall. I had a 1.5 liter saucepan.

Step 12

Step 12
Pour 1 tbsp into each pepper. l. sauce. Pour the remaining sauce into the bottom of the pan. The sauce should reach ¾ of the peppers. If there is not enough sauce, add more water to the pan. Add celery pieces, bay leaves and allspice peas to the sauce. Cover the vegetables with lids.

Step 13

Step 13
Place the saucepan with the peppers over medium heat. Bring the sauce to a boil, reduce heat and simmer covered for about 45 minutes until the filling is ready. Bon appetit!

Additional rubrics

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