Lunch Recipes

Peppers Stuffed with Minced Meat and Rice


1kg lean pork

2 u eggs

200g rice

3 tablespoons olive oil

1 unit onion

1 pc red bell pepper

1 stalk celery stalk

1 piece leek

2 tablespoons fried tomato

1 and 1/2 teaspoons salt

3 teaspoons aromatic herbs*


3 tablespoons olive oil

1 onion

1 red bell pepper

1 stalk celery stalk

1 piece leek

1 and 1/2 teaspoons salt

200g fried tomato

1 teaspoon aromatic herbs*




We wash and clean the vegetables. We cut it into pieces to enter the machine.

We chop the vegetables.

Pour it into a bowl and divide it into two equal parts.

We keep a part in a bowl where we are going to prepare the meat. We put the other part in the pot in which we are going to cook. It will serve as the base for the broth.

We grind the meat. When we have it ready, we place the bowl with half of the vegetables on the table and the pot with the other half next to it to season and pour the ingredients into both places.



We put the meat in the bowl, two eggs, curry, dill, salt, pepper, paprika, fried tomato, oil and rice. Mix with a spoon or by hand. I like to mix it by hand, trying to mix and incorporate all the ingredients well. The meat is ready to stuff the peppers.

While in the pot we put the two bay leaves, curry, dill, salt, pepper, paprika, fried tomato, oil.

Mix all the ingredients with a spatula. The pot is ready to put the stuffed peppers.

One by one we fill all the peppers and place them in the pot, face up.

When we have finished, we place a small plate on top, cover with water, put the lid on and put on high heat. When they start to boil, lower the heat to a minimum and let cook for 35 minutes.

If we have leftover meat, we make meatballs that we put in the broth in which the peppers are boiling after about 20 minutes of starting to boil. They need less cooking time.

When the 35 minutes have passed, we remove the lid and the small plate, and add the fried tomato.

Let cook 5 more minutes, put the lid on and turn off the heat. Let stand 25 minutes uncovered before serving.

Bon Appetite!




I have prepared 2 kg of peppers that includes between 16 to 20 small peppers. If you are less in the family, prepare a half or a quarter of a portion.

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