Stuffed peppers in tomato sauce

Name: Stuffed peppers in tomato sauce
Yield: 4 servings
Ingredients: 4.000000000000 piece SWEET PEPPER, GREEN; 500.000000000000 g PORK BEEF MINCE; 5.000000000000 15 ml tablespoon RICE, WHITE; 55.000000000000 g EGG WITHOUT SHELL; 80.000000000000 g ONION; 1.500000000000 5 ml teaspoon SALT, AVERAGE; 0.500000000000 g PEPPER, BLACK PEPPER; 800.000000000000 g WATER, TAP WATER; 1.000000000000 g OREGANO, DRIED; 1.000000000000 g PEPPER, BLACK PEPPER; 30.000000000000 g BUTTER, UNSALTED; 40.000000000000 g FLOUR, WHEAT FLOUR, SEMI-COARSE; 2.000000000000 dl TOMATO PUREE; 3.000000000000 15 ml tablespoon SUGAR

Low in lactose

Derived from ingredients – check the package label.

Good for lunch

Less suited for dinner.

Green peppers stuffed with minced meat and rice, braised in a sweet-and-sour tomato sauce. Serves 4 (1 pepper per serving); serve with bread dumplings or steamed rice (separate recipes).

4 servingsFinal yield 2,150 g

Start cooking Make a family version

Loading saved recipes…

Ingredients

Display quantities

4 piece · mediumSWEET PEPPER, GREEN
500 gPORK BEEF MINCE
5 15 ml tablespoonRICE, WHITE
55 gEGG WITHOUT SHELL
80 gONION
1.5 5 ml teaspoonSALT, AVERAGE
0.5 gPEPPER, BLACK PEPPER
800 gWATER, TAP WATER
1 gOREGANO, DRIED not counted – removed
1 gPEPPER, BLACK PEPPER not counted – removed
30 gBUTTER, UNSALTED
40 gFLOUR, WHEAT FLOUR, SEMI-COARSE
2 dlTOMATO PUREE
3 15 ml tablespoonSUGAR

Method

Cut the tops off the peppers and remove the seeds.
Mix the meat with the raw rice, egg, finely grated onion, 1 teaspoon of salt and the pepper, and fill the peppers.
Stand the peppers in a pot, add the water, bay leaf and allspice and braise, covered, for 40 minutes.
Make a light roux in the butter, stir in the tomato purée, remaining salt and sugar, thin with the cooking liquid and pour back over the peppers; remove the whole spices.
Simmer gently for another 15 minutes until the sauce thickens.

Recipe tradition

Not yet verified

This recipe has not been checked against a documented culinary reference.

Served in menus

Stuffed peppers in tomato sauce with bread dumplings (Main course)
Stuffed peppers in tomato sauce with rice (Main course)

Create a menu with this recipe

Nutrition

Calculated from the selected ingredients; not a laboratory measurement.

Whole recipe

Energy: 2,402.3 kcal
Protein: 119.3 g
Fat: 143.3 g
Carbohydrate: 148.6 g
Total carbohydrate (by difference): 168 g
Fibre (Fineli): 19.1 g
Saturated fatty acids: 63.2 g
Sodium: 4,486.5 mg
Salt (sodium × 2.5): 11.2 g

Per serving

Energy: 600.6 kcal
Protein: 29.8 g
Fat: 35.8 g
Carbohydrate: 37.1 g
Total carbohydrate (by difference): 42 g
Fibre (Fineli): 4.8 g
Saturated fatty acids: 15.8 g
Sodium: 1,121.6 mg
Salt (sodium × 2.5): 2.8 g

Per 100 g of finished food

Energy: 111.7 kcal
Protein: 5.5 g
Fat: 6.7 g
Carbohydrate: 6.9 g
Total carbohydrate (by difference): 7.8 g
Fibre (Fineli): 0.89 g
Saturated fatty acids: 2.9 g
Sodium: 208.7 mg
Salt (sodium × 2.5): 0.52 g

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

A dash means the value is unknown, not zero.

Calculation limitations

Nutrition is a calculated estimate, not a laboratory measurement.
The final yield is an editorial estimate.
Some ingredient quantities use documented estimates or household-measure assumptions.
Some specific ingredients are represented by the closest generic food with the same culinary function.
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.

Allergens

Contains: Gluten, Egg, Milk

Derived from ingredients – check the package label.

Food data sources

THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0