Stuffed peppers in tomato juice is a great recipe for fall season.
Recipe
Stuffed peppers in tomato juice
- Total Time: 1 hour 30 minutes
- Yield: 6 people 1x
Description
Stuffed peppers in tomato juice are very popular in Europe and is a great dish to make during the summer with fresh yellow peppers.
Ingredients
Scale
- 10-12 peppers medium size
- 11/2 lb ground pork (or ground beef (chicken or turkey))
- 1 cup basmati rice
- 2 medium onions
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp thyme
- Salt
- ground black pepper
- 1 tsp sugar
- 500 ml tomato juice
- water
- Sour Cream
- Chopped parsley
Instructions
- Wash peppers, cut off tops and remove seeds.
- In a frying pan on a medium heat add oil, onion and stir until onion is translucent. Remove from heat, add paprika and stir.
- In a large bowl mix the meat with, rice, cooked onion, thyme, parsley, salt and pepper.
- Stuff peppers with meat mixture.
- Place peppers in a large pot or slow cooker in one layer. Add tomato sauce and water to cover peppers.
- Salt the liquid and taste it during cooking. Optional add 1 teaspoon sugar to the liquid to balance the acidity.
- Cover with a lid and cook on medium heat for 1 hour in a pot or for 6 hours in a slow cooker.
- Serve hot topped with sour cream, chopped parsley and fresh bread on the side.
Notes
Stuffed peppers will freeze well.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dinner, Lunch
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Looking for more delicious sweet inspiration? Check out Best Raffaelo no bake cake ; Butter cookies with walnuts and vanilla or Meringues.
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