Main dishes

Pork-stuffed peppers in tomato sauce

Bell peppers stuffed with ground pork and rice, simmered in a tomato paste and ketchup sauce thickened with a paprika roux. Serves 8.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
50 min
Cook time
50–55 min
Total time
1 hr 40 min
Servings
8 servings
Difficulty
Medium
Cuisine
Slovak
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These peppers stuffed with ground pork and simmered in tomato sauce are prepared the traditional way our grandmothers made them. Fill the peppers with a mixture of meat, rice, onion, garlic, and eggs, and shape the remaining filling into meatballs. Cook everything in seasoned water with bay leaves, then add tomato paste and homemade ketchup. Finally, thicken the sauce with a roux—a cooked mixture of oil and flour—seasoned with sweet paprika.

For a smoother sauce, you can blend it before serving. This recipe serves eight.

Ingredients

Meat filling

Sauce

Roux

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Instructions

Tip: tap a step to mark it as done.

  1. Thoroughly mix the meat with the other filling ingredients. Pour 1 1/2 l water into a pot, add the sugar, salt, black peppercorns, and bay leaves, and bring to a boil.

    Stuff the peppers with the meat mixture and shape the remaining filling into meatballs. Add the peppers to the water first, then add the meatballs after about 15 minutes. Stir together the tomato paste and ketchup, add to the pot, and cook for 15–20 minutes.

  2. To make the roux, heat the oil and cook the flour in it, stirring. Once it browns, stir in the ground paprika and pour in the cold water. Bring to a boil, stirring to prevent lumps.

  3. Remove the peppers, meatballs, whole spices, and bay leaves from the sauce. Add the roux and stir well. Blend the sauce if desired. Simmer for a little longer, then serve.

Tip: Add the meatballs to the boiling water one at a time, and do not stir for the first few minutes, until the outsides have set. Then gently swirl the pot rather than stirring so they do not fall apart.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
387 kcal
Protein
17 g
Carbohydrates
31 g
of which sugars
12 g
Fat
23 g
of which saturates
6.4 g
Fiber
4.0 g
Salt
2.3 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Plnené papriky s mletým bravčovým mäsom v paradajkovej omáčke

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