Tomato Sauce With Beef-Stuffed Bell Pepper
By chef Jan Tomanec
An excellent tomato sauce with braised peppers stuffed with minced beef and pork that will serve, for example, as a great family dinner
- 29 min
- total
- Medium
- level
8 min prep · 21 min cook
What you will need
-
Bell Pepper 1 pcs -
Beef & Pork Mince 125 g -
Pasta Rice 80 g -
Canned Tomatoes 0.25 pcs
-
Onion 0.5 pcs -
Root vegetable mix 75 g -
Speck 30 g -
Garlic 0.5 clove
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients — we'll be cooking with them in a moment
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Chop the onion. Peel the onion and finely chop it.
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Chop the garlic. Finely chop the garlic.
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Mix the meat. Mix the ground meat with the onion and garlic, then season with salt and pepper.
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Fill the peppers. Clean the peppers and fill them with the prepared meat mixture.
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Chop the bacon. Cut the bacon into small cubes.
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Fry the bacon. Render the bacon in a pan and fry it briefly for about 2-3 minutes over medium heat.
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Add the vegetables. Add the vegetables and fry them for about 3-4 minutes, until they soften slightly.
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Add the tomatoes. Add the canned tomatoes and place the stuffed peppers inside. Cover and cook for about 15-20 minutes, adding a little water if needed.
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Cook the tarhonya. Cook the tarhonya in boiling salted water according to the package instructions.
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Remove the peppers. Remove the peppers from the sauce and press the sauce through a sieve (or you can blend it, but it will be thicker — if so, thin it with a little water).
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Serve. Serve
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