Real Stuffed Bell Peppers (Or Stuffed Cabbage) Recipe: A Hearty Comfort Dish with a Sweet-Sour European Twist
Preparation Time: 10 minutes
Cooking Time: 1 hour
Total Time: 1 hour 10 minutes
Description:
This recipe for Real Stuffed Bell Peppers brings together the comforting, hearty flavors of Eastern Europe, just like the ones my grandmother used to make. It’s a dish that combines the savory richness of seasoned beef with the tangy sweetness of golden raisins, apple, and a zesty lemon-infused tomato sauce. Itโs a true comfort food, the kind of meal that pairs perfectly with creamy mashed potatoes dunked into the extra sauce and a crisp, refreshing salad on the side. If you’re in the mood for something a little different, you can also prepare this dish with cabbage leaves, creating a traditional stuffed cabbage recipe thatโs just as delightful.
Recipe Category: One-Dish Meal
Keywords: Meat, Russian, Polish, European, Comfort Food, Stuffed Peppers, Stuffed Cabbage, Dinner Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Tomato Sauce | 1 1/2 cups |
| Water | 1 cup |
| Onion (chopped) | 1 medium |
| Salt | 1 teaspoon |
| Golden Raisins | 1 tablespoon |
| Brown Sugar | 1 tablespoon |
| Lemon Juice | 1 tablespoon |
| Apple (peeled and diced) | 1 medium |
| Green Bell Peppers | 4-5 large peppers |
| Ground Beef | 1 lb (450g) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 578.3 kcal |
| Fat Content | 10.4 g |
| Saturated Fat | 4.4 g |
| Cholesterol Content | 105.5 mg |
| Sodium Content | 1868.7 mg |
| Carbohydrate Content | 83.6 g |
| Fiber Content | 7.3 g |
| Sugar Content | 60.9 g |
| Protein Content | 41.9 g |
Instructions
-
Prepare the Sauce:
Start by heating a large saucepan (large enough to hold the peppers standing upright) over medium heat. Pour in the tomato sauce, water, and chopped onion. Add a pinch of salt and bring this mixture to a gentle boil, stirring occasionally. Once it reaches a boil, reduce the heat to a simmer. -
Add the Sweet and Tangy Ingredients:
Into the simmering sauce, add the golden raisins, brown sugar, lemon juice, and diced apple. Stir to combine, ensuring that the sugar dissolves completely and the flavors begin to meld together. Let it simmer for a few minutes, allowing the apple to soften slightly and the raisins to swell up. -
Prepare the Peppers:
While the sauce is simmering, prepare your green bell peppers. Cut off the tops and carefully remove the seeds and membranes. Be sure to keep the tops of the peppers intact, as they will be placed back on top later. If you are using cabbage leaves instead, simply blanch the leaves to make them pliable for wrapping. -
Stuff the Peppers:
In a separate bowl, mix the ground beef with a pinch of salt and pepper. Stuff each bell pepper generously with the seasoned beef mixture. Once filled, place the stuffed peppers upright in the simmering sauce, ensuring they are well-supported. If thereโs any excess beef, feel free to roll it into small meatballs and add those to the pot as well. -
Simmer to Perfection:
Carefully place the tops of the peppers back on, slightly askew, allowing some of the sauce to penetrate. The sauce should come about three-quarters of the way up the sides of each stuffed pepper; if the sauce is too low, simply add a bit more water to ensure the peppers are partially submerged. Cover the pan with a tight-fitting lid and let the peppers simmer gently for about 1 hour, turning them occasionally and basting them with the sauce to ensure they cook evenly. -
Final Seasoning Adjustments:
After about an hour, check the peppers. The beef should be fully cooked, and the peppers tender. Taste the sauce and adjust the seasoning as needed. If you prefer a sweeter taste, add more brown sugar. If you’d like a tangier note, a pinch of sour salt (or citric acid) can be stirred in. -
Serve:
Serve the stuffed peppers hot, with the sauce poured over them. This dish pairs wonderfully with mashed potatoes, which can be used to soak up the extra sauce. A crisp salad on the side adds a refreshing contrast to the rich, savory flavors of the peppers.
Cooking Tips:
- For Stuffed Cabbage: If you prefer to make stuffed cabbage instead of bell peppers, simply substitute the green bell peppers with cabbage leaves. The cooking method remains the sameโsimply roll the seasoned beef into cabbage leaves and simmer in the sauce.
- Make Ahead: This dish can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors only improve after sitting, making it a great option for meal prep.
- Freezing: You can also freeze this dish for later. Just allow the stuffed peppers to cool completely before transferring to an airtight container. When ready to eat, thaw overnight in the refrigerator and reheat gently in the oven or stovetop.
Enjoy this nostalgic, sweet-sour stuffed bell pepper recipe, which is a perfect reflection of old European flavors, bringing comfort and warmth to any dinner table.
