Stuffed peppers with tomato sauce after my fathers recipe

My sisters will be delighted! I finally managed to find out the exact recipe from our favorite stuffed peppers that our dad makes us regularly. And it was not easy !!

My dad is a great cook but in that intuitive “you put a little of this and then a little of that and then you cook it until it’s ready” style. So I was glued to his side from the start of the preparation until the end, documenting all his gestures in order to have a similar rendering! Even putting a scale under the bowl of preparation. A big thank you to my father for his patience!

I am delighted to have the recipe because especially the sauce in its simplicity on steamed or boiled potatoes makes my day 😋. For a meat-free variant here my stuffed peppers l with tomato rice.

Here you can find my already published cookbooks:

Recipe

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Ingredients for 4

  • For stuffed peppers
  • 3 peppers (color of your choice)
  • 500g minced meat (half porc, half beef)
  • 1 vegetable stock cube
  • 1 egg
  • 60g breadcrumbs
  • Vegetable oil
  • For the sauce
  • 2 cloves of garlic
  • 1 vegetable stock cube
  • 100g tomato paste

Preheat the oven to 160 °C.

Cut the peppers in half lengthways and take the pips out.

Mix the minced meat with the egg, the chopped vegetable stock cube and the breadcrumbs.

Fill the peppers with the meat and put them in a pan greased with a little oil and place it in the oven. When the stuffed peppers start to brown, add a little water to the pan.

After 50 minutes, make the sauce by adding the sliced cloves of garlic, the well-broken up vegetable stock cube, 100 g of tomato concentrate and enough water to make a good amount of sauce.

Continue cooking in the oven for 20 minutes. We love the stuffed peppers with steamed potatoes and a green salad 😋.

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