Slovak Stuffed Peppers in Tomato Sauce

Name: Slovak Stuffed Peppers in Tomato Sauce
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 4 portions
Ingredients: 6 pcs bell pepper; 500 g ground pork; 100 g rice; 1 pc egg; 1 pc onion; 2 cloves garlic; 2 tablespoons tomato paste; 1 tin canned peeled tomatoes; 400 ml beef broth; 100 ml cooking cream; 1 teaspoon marjoram; 1 teaspoon sweet paprika

Eduard LáskaPotSlovak Cuisine x se líbilo

Stuffed peppers are a hearty Slovak classic that sits on family tables in every region of the country. Meaty peppers are filled with a mixture of ground meat and rice, then gently braised in a thick tomato sauce softened with cream. The meat stays juicy, the rice soaks up the sauce, and everything turns velvety smooth. It is a one-pot meal that tastes even better the next day.

Příprava: 25min

Vaření: 1h 15min

CELKOVÝ ČAS: 1h 40min

Step by step process

Preparing the Filling

1
Slovak stuffed peppers start with the filling. Finely chop the onion and lightly sauté it in oil until translucent. In a bowl, combine the ground pork, raw rice, sautéed onion, pressed garlic, egg, marjoram, sweet paprika, salt and pepper. Mix everything thoroughly by hand.

Stuffing the Peppers

2
Wash the peppers, cut off the tops with the stems and remove the cores. Firmly fill each pepper with the stuffing, but do not pack it too tightly, as the rice swells during cooking. Keep the pepper lids, you will put them back on for braising.

Tomato Sauce and Braising

3
In a deep pot, heat the oil and sauté the tomato paste for 2 minutes. Add the canned peeled tomatoes, crush them with a fork and pour in the beef stock. Season with salt, pepper and a pinch of sugar.
4
Stand the peppers upright in the sauce close together and cap them with the lids. Bring to a boil, then lower the heat and braise covered for 75 minutes. Finally, stir in the cooking cream and simmer for another 5 minutes.