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.