Roasted stuffed peppers in 7 different recipes. Get inspired!

You may know the classic recipes for stuffed peppers with tomato sauce and rice.

We have much more imaginative recipes for you, not only from us in the Czech Republic, but also from abroad!

Get inspired by the goodies of peppers and start cooking.

Quick peppers stuffed with minced meat

This recipe comes from Greece and is extremely simple. Try it out!

Ingredients

• 4 peppers
• 1-2 tablespoons of olive oil
• 500 g of ground beef
• 100 g spring onions
• 2 large cloves of garlic (crushed)
• 125 ml of red wine or beef
• 2 tablespoons of tomato puree
• 340 g of sun-dried tomatoes
• 1 teaspoon of oregano
• 1 teaspoon sweet paprika
• ½ teaspoon ground cinnamon
• 50 g grated cheese, for example a mixture of parmesan and cheddar or feta
• mixed salad to serve (optional)
• crusty bread to serve (optional)

Method

• Clean the peppers. Cut off the top and hollow out the inside. The peppers should be standing in the baking pan. Therefore, if necessary, you can also cut them in the lower part.
• To soften the peppers, put them in boiling water for 5 minutes. Then take them out and set them aside.
• Preheat the oven to 180°C.
• Heat the oil in a large pan and fry the minced meat in it. Fry for at least 5 minutes until the meat is browned.
• Add the remaining pepper strips, spring onion, garlic and sauté for another 1-2 minutes.
• Add red wine or stock and allow to bubble for 1 minute.
• Stir in the tomato puree, sundried tomatoes (finely chopped), tomato puree, oregano, paprika and cinnamon. Stir and continue cooking for another 7 minutes.
• Place the peppers in a greased baking dish and fill them with the meat mixture. Then sprinkle each pepper with cheese.
• Bake for 20 minutes until the cheese starts to turn golden.
• Serve with a mixed salad and some crusty bread.

Pickled peppers with cabbage

If you are a fan of pickled delicacies, sometimes you don’t have time to cook and you need to reach for something quickly, pickled peppers stuffed with cabbage will be just right.

Ingredients

Infusion:

• 2 dl vinegar
• 1 teaspoon of pepper
• 1 bay leaf
• 2 teaspoons of sugar
• 2 teaspoons of mustard seed
• 1 teaspoon of salt

Method

• Grate the cabbage on a medium grater. Put it in a larger container, add salt and let it sit for about 1-2 hours to soften.
• Fill the peppers, which you have carefully washed, with the aged cabbage.
• Place the peppers in mason jars, cover with brine and sterilize.
• Pickled peppers stuffed with cabbage are ready!

Honest tomato with stuffed peppers

This recipe is a bit unconventional. The rice is already contained directly in the peppers.

Enjoy this delicious, quick and easy meal.

Ingredients

Peppers:

• 450 g of beef
• ½ cup long-grain white rice (uncooked)
• 1 cup of water
• 6 green peppers
• 1 can of diced tomatoes
• 1 tablespoon Worcestershire sauce
• ¼ teaspoon of dried garlic
• ¼ teaspoon dried onion
• salt
• pepper

Sauce:

• thyme and basil for seasoning
• 1 bay leaf
• 10 pieces of whole pepper
• 5 balls of allspice
• 1 onion
• 25 g of butter
• 1 tomato puree
• sugar (to taste)
• ½ lemon
• 1 can of diced tomatoes

Method

• Preheat the oven to 175°C and cook the rice in salted water for approximately 20 minutes.
• Fry the beef in a pan. Fry until the meat begins to brown.
• Wash the peppers and cut off their tops. Remove the seeds and any membranes from their center.
• Place the peppers in the pan upside down. If you don’t want the peppers to stand in the oven, you can also cut off the bottom part.
• In a bowl, combine cooked rice, roast beef, tomatoes from 1 can, Worcestershire sauce, onion, garlic and salt and pepper.
• Fill each pepper with this mixture in a baking dish that has been greased with oil so that the peppers do not stick to the bottom.
• Place in the oven and bake for about 1 hour until the peppers are soft.
• While the peppers are roasting, prepare the sauce.
• Finely chop the onion and fry it in melted butter until translucent.
• Add the puree with the second can of tomatoes and mix.
• After a while, blend everything until smooth and add all the spices.
• Add about 0.5 l of broth and season with salt and pepper.
• Cook for about 10 minutes. If necessary, add flour to thicken.
• Sweeten the resulting sauce to your taste and add a few drops of lemon juice for a more sour taste.
• As soon as the tomato sauce with stuffed peppers is ready, you can serve it immediately.

Baked peppers stuffed with potato

Are you a potato lover? Then try to prepare them a little differently.

Ingredients

Porridge:

• 500 g of potatoes
• 50 g of butter
• 150 ml of milk
• salt

Peppers:

• 450 g minced meat (mix of beef and pork)
• 1 onion
• 4 green or red peppers
• 1 cup grated cheddar cheese
• salt
• pepper
• 1 punch

Method

• Preheat the oven to 180°C.
• While the oven is heating, peel the potatoes, cut them into smaller pieces (so they cook faster) and boil them in salted water for 20-25 minutes.
• Now you have time to prepare the peppers.
• Wash the peppers, cut off the tops and remove the seeds from the inside. Set aside.
• Fry the finely chopped onion in a pan and add the meat to it. Salt and pepper the meat and add the puree to it. Fry until the meat is done.
• Drain the water from the boiled potatoes. Add butter, milk to the warm potatoes and make a mash. Season with salt.
• Fill the peppers alternately with the finished meat mixture and mashed potatoes. At the end, sprinkle the peppers with cheddar and put them in a greased baking dish or put them on a baking sheet lined with baking paper.
• Bake for 30-45 minutes. Make sure the peppers soften but don’t burn.
• You can serve the finished baked stuffed peppers with toast.

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Hungarian-style stuffed pepper pods

Enjoy a real Hungarian recipe that is ready in a few minutes.

Ingredients

• 4 peppers (multi-colored)
• 1 small onion (finely chopped)
• 250 g of minced pork
• ½ cup rice (rinsed and parboiled)
• 1 large egg (beaten)
• 1 teaspoon sweet paprika
• 1 teaspoon of salt
• ½ teaspoon of black pepper
• 1 clove garlic (finely chopped)
• 2 cans of diced tomatoes (must be blended)
• 1 teaspoon of sugar
• 1 sour cream (optional)

Method

• Wash the peppers, hollow out the inside and season with salt and pepper. Finely chop the tops of the peppers that you cut off and place in a bowl.
• In the same bowl, add the chopped onion, meat, parboiled rice, egg, paprika, salt, pepper and garlic. Mix well.
• Fill the peppers with this mixture, but not completely. Leave about a centimeter of free space from the top of the pepper.
• If you’ve stuffed all the peppers and have some meat mixture left over, make meatballs out of it.
• Place the stuffed peppers, including any meatballs, in a baking tray or on a tray lined with baking paper.
• Blend the tomatoes, season with sugar and blend. Pour this sauce over each pepper.
• Bake the peppers in the oven, heated to 180 °C, for about 1 hour.
• You can serve the peppers with sour cream or crispy white or rye bread.
• If you make multiple servings, you can also freeze the peppers and store them for later.

Vegetarian peppers stuffed with cottage cheese

These peppers are super quick, and you don’t have to heat them.

Enjoy a refreshing recipe that will make you happy especially in the hot summer.

Ingredients

• 1 yellow pepper, 1 red pepper, 1 green pepper
• 200 g of cottage cheese
• ½ cucumber
• 2 tablespoons of canned corn
• salt
• 1 teaspoon ground paprika

Method

• Rinse the peppers, cut them in half and scoop out the insides.
• Also rinse the cucumber and cut it into small cubes.
• Mix cottage cheese with cucumber and corn and season with salt and pepper.
• Stuff the peppers with this mixture and serve garnished with herbs of your choice.
• Now all you have to do is enjoy your stuffed peppers without the meat.

Slovak stuffed peppers with tomato

How do these peppers differ from the Czech ones?

Slovak peppers are not baked, but stewed in tomato sauce, which preserves their juiciness.

Ingredients

Peppers:

• 200 g rice (1 cup)
• 500 g of minced pork
• 1 small onion
• 1 teaspoon of salt
• ½ teaspoon ground black pepper
• 1 teaspoon marjoram
• 1 egg
• 8 long peppers

Tomato sauce:

• 2 tablespoons lard (you can also choose another fat)
• 4 tablespoons flour (you can use cornstarch for a gluten-free alternative)
• 500 g tomato puree (2 cups)
• 1 bay leaf
• 1 teaspoon of salt
• 2 teaspoons of vegeta

Method

• Let the rice cook.
• Before the rice is ready and has cooled a bit, finely chop the onion and mix it into the minced meat. Add salt, pepper, marjoram and egg.
• Add the cooled rice to the meat mixture and mix.
• Stuff the cleaned peppers with this meat mixture. You can make meatballs from the remaining mixture.
• When the peppers are ready, prepare the tomato sauce.
• Put the fat in a pot and sprinkle it with flour. Once the flour starts to turn golden, add the tomato puree, salt and bay leaf. Sprinkle on the veg as well.
• Put the peppers in the sauce prepared in this way. You can also pour the sauce over them. Close the lid and simmer for 40 minutes on low heat.
• Stir the peppers and sauce occasionally so they don’t stick to the bottom.
• Serve the peppers on their own or with pastries, pasta or dumplings.

Why eat peppers?

Bell peppers are low in calories and packed with nutrients.

They are an excellent source of vitamins A and C, potassium, folic acid and fiber.

The color of the peppers is due to the time the peppers are harvested. Green peppers are harvested earlier, so they don’t have a chance to turn yellow, orange and then red.

Compared to green peppers, red peppers have almost 11x more beta-carotene and 1.5x more vitamin C.

Do peppers help with weight loss?

If you’ve heard that peppers have a significant weight-loss effect, take this message with a grain of salt.

Peppers contain capsaicin. Found in hot peppers, this substance has been shown to support metabolic function and suppress appetite.

Research shows that capsaicin affects metabolism mainly by increasing body temperature, which causes more energy consumption, which the body takes from fat. Based on this, fats are burned more and you lose weight.

So over time, this effect may give you some advantage in weight loss, but not by much.