Traditional stuffed peppers Grandma's way: a 50-year-tested recipe that always disappears from the table recept

Name: Traditional stuffed peppers Grandma's way: a 50-year-tested recipe that always disappears from the table
Prep time: 70 min
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: minced meat 400 g; green peppers 10 pcs; rice 100 g; egg 1 pc; onion finely chopped 1 pc; oil or lard 3 tablespoons; salt, ground pepper, marjoram; parsley (chopped); tomato sauce 1 liter

Easy to prepare
6 portions
70 minutes

Jan, 17. 12. 2025

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Are you looking for stuffed peppers that aren’t „just another“ classic? This is a family recipe tested for decades – juicy peppers filled with an aromatic mix of minced meat, rice and herbs braise in a tomato sauce until perfectly tender. A simple method, great ingredients and a reliable result that the whole family will love.

For 6 portions

Ingredients

Peppers and filling:

minced meat 400 g
green peppers 10 pcs
rice 100 g
egg 1 pc
onion finely chopped 1 pc
oil or lard 3 tablespoons
salt, ground pepper, marjoram
parsley (chopped)

Sauce:

tomato sauce 1 liter

Preparation procedure

Preparing the peppers and rice Cut off the tops of the peppers, remove the seeds and rinse. Cook the rice in salted water until al dente, drain and let cool.
Filling base Heat the oil or lard in a pan, sauté the finely chopped onion until golden. Let it cool slightly.
Meat mixture Put the minced meat, cooked rice, sautéed onion, egg, chopped parsley, marjoram, salt and pepper into a bowl. Mix thoroughly until a cohesive mixture forms.
Filling the peppers Fill the peppers to the top with the meat mixture (do not press too much, the mixture will expand slightly during braising). You can cover the tops with the cut-off „caps“.
Braising in the sauce Pour the tomato sauce into a wide pot, and if necessary adjust slightly with salt and pepper. Place the stuffed peppers close together. Bring to a boil, then reduce to a low heat, cover and simmer for 50–65 minutes, until the peppers are soft and the filling is cooked through.
Serving Serve hot with fresh bread, rice or mashed potatoes. If desired, mellow the sauce with a spoonful of cream.

Servings: 5–6

Total preparation time: 70–85 minutes (20 min preparation, 50–65 min braising)

Difficulty: easy

Tips:

Prefer a thicker sauce? At the end, briefly simmer it with a teaspoon of sugar and a pinch of marjoram.
Part of the rice can be replaced with cooked buckwheat or pearl barley for a more rustic flavor.
If you like it spicy, add a pinch of crushed chili to the sauce.

Conclusion

Grandma’s stuffed peppers are a return to honest cooking: a straightforward recipe, a minimum of ingredients and maximum flavor. They’re perfect for a weekend lunch and also as a „next-day“ dish, when the flavors meld even more. Save the recipe – you’ll return to it.