Stuffed Bell Peppers

Stuffed Bell Peppers
Bell peppers are rich in vitamin C. They are also quite tasty enjoyed raw along with a sandwich.
Course Entree


  • 1 stale bread roll
  • 3 bell peppers (red, yellow, green)
  • 2/3 pound ground meat half beef, half pork
  • 1 egg
  • 1 small onion chopped
  • 1 tablespoon paprika sweet
  • 8 oz pine nuts roasted
  • salt
  • pepper

For the sauce:

  • 1 can chopped tomatoes 1 pound
  • 1 cup vegetable stock
  • 1 tablespoon tomato paste


  • Soak the bread roll in a bowl filled with cold water, remove the roll and squeeze out the water.
  • Wash the bell peppers, cut off the lids (stem ends), remove the white membranes and seeds.
  • In a bowl combine the ground meat, bread roll, egg, onion, paprika, pine nuts, pepper and salt.
  • Stuff the bell peppers with the meat mixture and place the bell pepper "lids" on top.
  • Pour the chopped tomatoes into a casserole dish and combine it with the vegetable stock and the tomato paste. Season with salt and pepper.
  • Place the bell peppers upright in the casserole dish, drizzle them with 1 tablespoon of sauce and place in a 350° F oven for about 40 minutes.