Cookbook:Stuffed Peppers

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Cookbook | Ingredients | Recipes

With Rice and Ground Meat[edit]


  • 1 1/2 to 2 ounces (50 g) of white parboiled rice
  • 1 pound (500 g) of ground meat, either beef, lamb or pork
  • 6 large red bell peppers
  • 1 egg
  • salt, pepper, paprika
  • oil


  1. Cook the rice.
  2. Turn on the oven for pre-heat, while placing a lasagna form with the bottom covered in oil (or water or thin tomato sauce) inside.
  3. Cut out the stems and the seeds of the peppers so that the peppers form a cup.
  4. Mix the rice, the egg and the ground beef and spice everything with salt, pepper and paprika.
  5. Fill the peppers, set them into the lasagna form and steam everything for 45 minutes at 390 degrees F/200 degrees C.
  6. Serve with green salad and tomato sauce.

Vegetarian Option[edit]


  • 4 green bell peppers
  • 1 cup of water
  • half a cube of dried broth
  • 1 cup of rice
  • 1 cup tomatoes, pureed
  • salt, pepper, paprika
  • 1 bundle parsley
  • 5 ounces (150 g) of shredded cheese
  • 1 onion
  • (garlic - optional)
  • (black olives - optional)


  1. Cook the rice.
  2. Cut onion into small cubes and fry in olive oil until brown.
  3. Add water, tomato juice, parsley, soup cube, cheese, garlic, black olives and rice. Spice to taste.
  4. Fill into the peppers. Cook for 30 minutes. Rest as above.

(Calculated with one pepper per person.)