Classic Ground Meat Stuffed Peppers

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Classic Ground Meat Stuffed Peppers

Stuffed peppers are super easy to whip up and a total crowd-pleasing family favorite!

Vorbereitung10

Zubereitung40

Gericht: Main course

Küche: International

Keyword: Minced meat, Paprika

Niveau: Easy

Servings:

Calories: 564kcal

Author: Christoph

Equipment

Thermomix
Schneidebrett und Messer

Zutaten

4 Red bell peppers or yellow
1 Onion
1 Garlic clove
50 g Breadcrumbs (approx. 2 oz)
400 g Ground meat beef and pork blend (approx. 14 oz)
1 Egg
1 tsp Salt
½ tsp Black pepper
1 tsp Smoked paprika
1 tsp Italian seasoning dried
1200 ml Water (approx. 40.5 fl oz)
2 tsp Vegetable broth powder
200 g Rice (approx. 7 oz)

For the Tomato Sauce:

40 g Butter (approx. 1.5 oz)
40 g All-purpose flour (approx. 1.5 oz)
50 g Tomato paste (approx. 2 oz)
500 g Tomato puree (approx. 17.5 oz)
1 tsp Sugar
½ tsp Salt
¼ tsp Black pepper
1 tsp Italian seasoning

Zubereitung

1 Onion, 1 Garlic clove
Peel the garlic. Peel and quarter the onion. Add both to the mixing bowl and chop for 5 sec / Speed 5. Scrape down the sides of the bowl with the spatula and repeat once more.
50 g Breadcrumbs, 400 g Ground meat, 1 Egg, 1 tsp Salt, ½ tsp Black pepper, 1 tsp Smoked paprika, 1 tsp Italian seasoning
Add the ground meat, breadcrumbs, egg, and seasonings to the mixing bowl and combine for 1 min / Dough mode.
4 Red bell peppers
Wash the bell peppers and pat dry. Slice off the tops evenly and carefully hollow out the seeds and ribs.
4 Red bell peppers, 400 g Ground meat
Stuff the bell peppers with the meat mixture, place the tops back on, and arrange them in the Varoma® dish.
1200 ml Water, 2 tsp Vegetable broth powder, 200 g Rice
Place the rice into the simmering basket and rinse thoroughly under running water. Pour 1200 ml water into the mixing bowl and insert the simmering basket. Add 2 tsp vegetable broth powder to the rice and stir gently.
Set the Varoma® in place and steam for 30 min / Varoma® / Speed 1.
Once the timer goes off, carefully remove the Varoma® and the simmering basket. Set both aside to keep warm.
Empty the mixing bowl.
40 g Butter, 40 g All-purpose flour
For the tomato sauce, add the butter and flour to the mixing bowl and cook for 3 min / 100°C (210°F) / Speed 2 to make a quick roux.
50 g Tomato paste, 500 g Tomato puree, 1 tsp Sugar, ½ tsp Salt, ¼ tsp Black pepper, 1 tsp Italian seasoning
Add the tomato paste, seasonings, and tomato puree, then heat for 5 min / 100°C (210°F) / Speed 3.
Finally, blend the sauce for 15 sec / Speed 8 until smooth and creamy.
Serve the stuffed bell peppers piping hot with the rice and luscious tomato sauce.

Notes

If you prefer a thinner sauce, simply catch a bit of the cooking liquid from the rice and stir it into the sauce along with the tomato puree.
Pairs perfectly with a crisp, fresh side salad!