Stuffed peppers cooked in a rich and hearty tomato sauce

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Lower in fat and calories, or more budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

More nutritious or a cheaper alternative.

Rinse and soak 1 cup of rice for about 2 hours before using.

Add the soaked rice to 1 kilo of minced meat.

Add the entire pack of garlic and herb mix to the minced meat.

Add 1 tbsp of barbecue spice, 1 tbsp of green onion, 1 tsp of crushed garlic or garlic powder, 1 tsp of onion powder, and 1 tsp of lemon pepper to the minced meat mixture.

Mix the minced meat and rice mixture thoroughly and set aside.

Use a combination of yellow and red peppers, and stuff them with the meat and rice mixture, squeezing in all the filling.

In a large pot, add some cooking oil and 30 g of salted butter.

Add 2 tbsp of chopped chives and 4 cloves of crushed garlic to the pot and stir.

Add 1 can of tomato puri and 1 can of whole tomatoes to the pot, breaking up the tomatoes with a spoon.

Add 3 tbsp of sugar (or to taste), green onion seasoning, onion powder, and dry basil leaves to the pot.

Add 1 cup of chicken or vegetable stock to the pot and stir until well combined.

Cook the sauce on medium heat for about 5 minutes.

After 5 minutes, add the stuffed peppers to the pot.

Cook the stuffed peppers on medium to low heat for about 1 hour and 15 minutes.

Check the rice for doneness; it should be soft, indicating everything is cooked.

Garnish the dish with fresh chopped chives and serve with mashed potatoes, pouring the tomato gravy over the stuffed peppers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens