Northern & Eastern European Beef, pork & lamblunchdinnerGluten-freeDairy-freeNo added sugar

Stuffed Peppers

Name: Stuffed Peppers
Yield: 4 servings
Cuisine: Northern & Eastern European
Ingredients: 1.5–2 ounces (50 g) white parboiled rice; 1 pound (500 g) ground meat (either beef, lamb, or pork); 6 large red bell peppers; 1 egg; Salt, pepper, paprika; Oil

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

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If you eat

serving

336kcal · 17% of your day

Protein: 28 g · 23% of 120 g
Carbs: 24 g · 11% of 220 g
Fat: 13 g · 21% of 65 g

5 g
Fibre: 10 g
Sugar: 102 mg
Sodium: 370 g
Serving size

Calculated from all 4 ingredients by weight.

Serving size estimated by Ma Kitchen. The source gives no serving count, so the recipe is split into 4 servings of about 372 g, the usual size for a main dish. If your portion is bigger or smaller, set how much you eat above and the macros follow.

The cooking fat is not counted. The source gives no amount for the oil or butter this is cooked in. Calories and fat will be higher than shown.

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Ingredients

Makes

1.5–2 ounces (50 g) white parboiled rice
1 pound (500 g) ground meat (either beef, lamb, or pork)
6 large red bell peppers
1 egg
Salt, pepper, paprika
Oil

Ingredients for 4 servings (1.5 kg) · the original recipe

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Method

1
Cook the rice.
2
Turn on the oven to preheat at 390°F (200°C), while placing a baking dish with the bottom covered in oil (or water or thin tomato sauce) inside.
Oven
3
Cut out the stems and the seeds of the peppers so that the peppers form a cup.
4
Mix the rice, the egg and the ground beef and spice everything with salt, pepper and paprika.
5
Fill the peppers, set them into the baking dish, and bake for 45 minutes.
Oven
6
Serve with green salad and tomato sauce.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.