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Stuffed peppers baked with cheese and vegetables

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Stuffed peppers baked with cheese and vegetables recept

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  • Easy to prepare
  • 4 serving
  • 30 minutes
Jan, 17. 12. 2025

Juicy stuffed peppers made from beef, on a fragrant vegetable base and with a golden cheesy crust. A classic in a more modern and balanced version, scented with herbs and spices and great for a Sunday lunch or a festive table.

For 4 serving

Ingredients

For the stuffed peppers:

Vegetable base for the baking dish:

To finish:

Preparation procedure

  • Filling In a bowl mix the ground meat, cooked rice, finely chopped onion, parsley and dill. Season with salt, turmeric, sweet paprika, ground coriander, pepper and cumin. Lightly 'press' the mixture with your hands so it firms up and holds its shape well.
  • Peppers Cut four large peppers lengthwise, remove the seeds and cavities, and firmly fill them with the meat mixture. Press lightly.
  • Vegetable base Heat the oil in a pan, sauté the onion until golden and add the carrot. After softening, stir in the chopped peppers and Chinese cabbage. Sauté 3–4 minutes until semi-soft, add the tomato paste, tomato cubes and garlic slices. Pour in the water, stir and simmer covered for 5 minutes.
  • Baking Spread the vegetable mixture into a baking dish and place the filled peppers on top, cut side up. Cover with damp baking paper and foil. Bake in an oven preheated to 200 °C for approximately 45 minutes.
  • Finishing with cheese Remove the cover, sprinkle the surface with grated cheese and bake uncovered for another 10 minutes to create a golden crust.

Preparation time 30 minutes

Total time approx. 1 hour 35 minutes

Servings 4

Serving and tips

Serve hot directly on the bed of the vegetable mixture. It tastes great with mashed potatoes, rice, or crusty bread.

Want a more pronounced sauce? Pour 100 ml of broth into the vegetable base. A spicier version is achieved by adding a pinch of chili or cayenne pepper to the filling. You can substitute the cheese with cheddar or Emmental, or add a few tablespoons of sour cream to the vegetable base for a creamier result.

Conclusion

These stuffed peppers baked on fragrant vegetables with a crispy cheese cap are proof that honest classics can taste modern and balanced. Thanks to the herbs and spices the meat is juicy and full of flavor, and the vegetable bed adds freshness and sauciness. The recipe will quickly find a place in your weekly repertoire and on the festive table.

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