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Tradition Ukrainian cuisine is hard to imagine without this dish. With aroma of bell pepper and sour from tomato paste sauce, this main dish can satisfy anybody who loves tasty food. Traditionally serve with sour cream or, who loves it, with mayonnaise. The dish is from the time when nobody calculated calories.


Stuffed bell pepper


Ready for souce
Stuffef sweet pepper

Stuffed Bell Pepper

Stuffed Bell Pepper


• 1 LBS. - ground meat (pork or beef) 500 g/18 oz.
• 6-7 small bell peppers. Cut out the top. And try to fit in the cook pot. 500 g / 1 LBS.
• 1 cup of rice, rinsed. 210 g / 8 oz.
• 1 head of the onion, well chopped 150 g / 8 oz.
• 1 carrot, peeled, grated 120 g / 8 oz.
• 1 bunch of parsley, well chopped
• Salt and grounded black pepper to taste
• 2 tbsp. of vegetable oil for frying 30 g/ 1 oz.
Sauce for cooking:
• 1 L of boiled water
• 3 tbsp. of tomato paste 100 g / 5 oz.
• Any spices you like to taste
• Salt and black pepper to taste


1. Broun chopped onion with vegetable oil on the fry pan, medium heat
2. Broun separately grated carrot with vegetable oil on the fry pan, medium heat
3. In the 3L bowl
4. Add grounded meat,
5. Add browned onion and carrot
6. Add 1 cup of rice
7. Add chopped parsley
8. Mix well
9. Stuff bell pepper with mixture
10. Place it stuffed open ends up into casserole pot
11. Separately cook sauce
12. Take 1 L of the boiled water
13. Add tomato paste and spices
14. Mix well till tomato paste melted
15. Add sauce to the casserole with stuffed bell pepper. The sauce should half cover stuffed bell
pepper at the pot.
16. Stew it with medium heat for 35-40 min.
17. Serve with sour cream or mayonnaise

Nutritional Info

Servings Per Recipe: 7 Servings

Amount Per Serving = 150 g
With 1 tbsp. of sour cream per serve
Nutrition Facts

Calories 405.1

Total Fat 22.9 g
Saturated Fat 9.1 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 9.9 g
Cholesterol 77.4 mg
Sodium 185.8 mg
Potassium 314.5 mg
Total Carbohydrate 28.0 g
Dietary Fiber 2.0 g
Sugars 2.6 g
Protein 22.1 g

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