Mini stuffed peppers in creamy tomato sauce
Stuffed peppers in creamy tomato sauce recipe makes a perfect weeknight dinner that only takes less than 40 minutes to assemble. Everyone who tried this easy and flavorful one - pot stuffed pepper recipe absolutely loved it!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: Balkan, European, Romanian
Keyword: gluten free, how to, keto, peppers, stuffed peppers, weeknight dinner
Servings: 4 Servings
Author: Ester | esterkocht.com
For the stuffed peppers
- 400 g/14.1 oz mini peppers
- 400 g/0.88 lbs mixed ground beef and pork
- 1 egg
- 3 tablespoons uncooked rice
- 1 tablespoon fresh oregano/ thyme (1 tsp if using dry herbs)
- chili powder, salt and pepper to taste
- 3 tablespoons olive oil to brown the meat
For the tomato sauce
- 400 g (14.10 oz/ 2 cups) canned tomatoes, undrained
- 4 tablespoons water
- 2 garlic cloves
- 2 medium onions
- 150 ml (5.1 fl oz/ 2/3 cup) heavy cream
- 2 tablespoons plain yogurt
- 1 teaspoon ground paprika
- salt and pepper to taste
Rinse the peppers and cut out the stem. Carefully remove the seeds. If you're using fresh oregano leaves, rinse the leaves and cut them into smaller pieces. In a large bowl combine minced meat, rice, egg and oregano. Season with chili powder, salt and pepper and mix well using your hands. Next stuff the peppers until they are completely filled. If you have remaining mixture, just form into meatballs. In a large pot heat the oil at medium-high and slightly brown the peppers. This takes around 3 minutes. In the meanwhile peel and mince garlic cloves and onions.
Once you're done browning the peppers, add chopped onions and garlic to the pot, without removing the peppers and saute for 2 minutes. Add the tomatoes, water and ground paprika and stir to combine. Bring to a boil, then reduce the heat to medium - low, cover, and simmer for 15 minutes. Keep stirring in between.
Stir in heavy cream and yogurt. Season with salt and pepper and simmer for another 5 minutes. Garnish with fresh parsley, if desired and serve immediately.