As the saying goes, “There’s nothing quite like mom’s cooking.” And when it comes to cherished family recipes, there’s a special place in our hearts for those that have been passed down through generations. Today, I want to share with you a delightful culinary gem that has been a staple in my family for as long as I can remember: my mom’s mouthwatering stuffed peppers. These vibrant bell peppers, filled with a delicious mixture of ground pork and beef, rice, sautéed onions and tomato paste, are a testament to the comforting flavours that defined my childhood.
There’s something truly magical about the way a simple combination of ingredients can transform into a symphony of flavors, each bite reminiscent of cherished memories and love shared around the family table. These stuffed peppers hold a special place in my heart as a symbol of love, nurturing, and the wonderful times spent gathered around the dinner table with my loved ones.
Time: 65 min, Prep: 20 min. Cook: 45 min.
Servings: 5
Ingredients:
- 10 medium bell peppers
- 500 g ground beef
- 500 g pork
- 150 g cooked white rice
- 5 Tbsp sunflower oil
- 2 onions
- 200 ml tomato paste
- 4 Tbsp chopped parsley
- salt and pepper
- 1 l tomato juice
Directions:
Finely chop the onions. Heat the oil in a pan over medium heat and cook the onions until translucent. Add the tomato paste and cook stirring for another 3-4 minutes.
Carefully cut the peppers in half lengthwise, discard the seeds and membranes. Arrange the peppers in a baking dish or a skillet with the hollowed sides facing upward.
In a bowl, mix the ground beef, ground pork, cooked rice, chopped parsley, half of the tomato juice and the cooked onions. Season with salt and pepper.
Preheat the oven to 350 °F (175 °C).
Spoon 4-5 tablespoons of the mixture into each pepper. Bake for 15 minutes in the preheated oven until the peppers are tender and the skin is a little blistered.
Remove peppers from the oven and pour the remaining tomato juice over the stuffed peppers. The peppers should be almost covered with liquid (if they are not, add a little more tomato juice or even water). Bake for 25 minutes.
Serve with a few generous tablespoons of sour cream.
Roxy the improvements are incredible, congrats!!! one of my favorite aspects of blogging is seeing how my photography has progressed throughout the years, you should truly be proud! (and those peppas be lookin’ all delish, too!)
Thanks for your nice words Cakes :)! I love seeing my progression too… food photography can become really addictive though. My husband always makes fun of me that sometimes I end up spending more time taking photos than cooking :D.
p.s. Love your food styling and photography as well!