Go Back
+ servings
Print Recipe
5 from 2 votes

Classic European Stuffed Peppers

Firm and savoury seasoned meatballs nestled inside tender and juicy peppers make this classic European stuffed peppers recipe the best you will ever make!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: peppers, pork
Servings: 8 people
Calories: 449kcal
Author: Jane and Sonja
Cost: $10


  • large pot


  • 4 tbsp vegetable oil
  • 1 cup onions, chopped
  • 3 cloves garlic, chopped
  • 4-5 peppers bell peppers - green, yellow, red, orange
  • 2 lbs ground pork
  • 1/2 cup white rice
  • 1/2 cup bread crumbs
  • 1/4 cup parsley fresh, chopped
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1 tsp Vegeta seasoning or other seasoning
  • 3 tbsp flour
  • 1 litre strained tomatoes
  • 5 cups warm water


Preparing the Bell Peppers

  • Cut off the tops of the peppers and discard.
  • Clean out the inside of each bell pepper and remove seeds, wash the peppers and leave them to dry before adding the meat mixture.

Preparing the Meat Mixture

  • In a large mixing bowl, combine meat, salt, pepper, vegeta, parsley, uncooked white rice and bread crumbs.
  • In a small frying pan, saute garlic and onion for a few minutes until they begin to turn color and soft.
  • Add the cooked onions and garlic to the meat mixture and mix all ingredients by hand until well combined.

Preparing the Sauce

  • Set the burner to low-medium heat and in a large non-stick cooking pot, combine flour and oil (or butter). Stir until the mixture turns brown and thickens, about 2-3 minutes.
  • Add 5 cups of warm water and stir.
  • Add the strained tomatoes and stir again.

Assembling the Stuffed Peppers

  • Fill each prepared pepper to the top with meat, packing the meat inside.
  • For any remaining meat, form large sized meatballs about the size of your palm and cook these alongside the stuffed bell peppers.
  • Place all the stuffed peppers and meatballs inside the cooking pot. Ensure there is enough liquid to cover meat and add more water if needed.
  • Cover and cook the pot on low heat for approximately 1 hour. Occasionally mix so the bottom of the pot doesn't stick.


Calories: 449kcal | Carbohydrates: 19g | Protein: 22g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 82mg | Sodium: 461mg | Potassium: 396mg | Fiber: 1g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 2mg