Stuffed peppers… yeah, that smell. You crack the lid and the whole kitchen goes warm and sweet and tomato-y. Honestly, it hits you right in the memory. Even if you already ate, you’re suddenly “a little peckish.”
There’s nothing fancy here. Peppers, ground meat (I do pork + beef, but use what you’ve got), a handful of rice, onion, a bit of spice. You mix, you stuff, you line them up like little soldiers and let them quietly bubble in tomato sauce. And the sauce is the boss — thick, a little tangy, a tiny bit sweet if you toss in a pinch of sugar (my grandma always did; I don’t argue with grandmas). The peppers drink it in and give back their own flavor. Kind of like a swap — “you take some of mine, I’ll take some of yours.”
Bread is mandatory. Trust me, you’ll want more bread than you think, because cleaning the plate is half the point. Every family’s got their move: bay leaf? nice. Splash of stock? sure. Someone swears by sweet paprika — I’d say go for it. In the end it tastes like comfort either way.
This isn’t a show-off dish. It’s not tall or shiny. It’s warm and filling and… friendly. For me, it screams late summer, when peppers are cheap and you make a pot big enough to feed whoever wanders in. And it’s better tomorrow. Pretty much always. The flavors settle down, stop shouting, and start talking to each other.
Little tip (two, actually): don’t pack the filling too tight — leave it a bit loose so the rice can puff. And stir a couple spoons of the tomato sauce into the meat before stuffing; keeps everything juicy. I let the peppers sit 10 minutes off the heat so they don’t fall apart when you go in with a fork. Also, yes, the spoon lives in the pot. That’s the law.
For the stuffed peppers
For the tomato sauce
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparing the filling and peppers
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Prepare the peppers
Wash the peppers and remove the tops and seeds, keeping the peppers whole to be filled.
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Mix the filling
In a bowl, combine ground meat, rice, chopped onion, minced garlic, sweet paprika, salt, and pepper. Mix well until evenly combined.
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Stuff the peppers
Fill each pepper generously with the meat and rice mixture, pressing lightly but not too tightly to allow the rice to expand.
Cooking and finishing the sauce
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Make the tomato sauce base
In a large pot, heat oil over medium heat. Add flour and paprika, stirring for a few seconds until fragrant. Gradually pour in the passata, stirring constantly to avoid lumps. Add sugar, salt, and pepper to taste.
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Simmer the stuffed peppers
Carefully place the stuffed peppers into the sauce. Add a little water if needed to almost cover them. Bring to a boil, then reduce heat, cover, and simmer gently for about 75 minutes until the peppers and rice are fully cooked.
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Serve
Let the dish rest for 10 minutes before serving. Serve warm, with fresh bread or mashed potatoes.
Note: For an even richer flavor, prepare the dish a day in advance and reheat gently before serving.
Updated: September 5, 2025