Name: Mild Stuffed Peppers with Rice and Minced Meat in Tomato Sauce
Total time: 60 min
Yield: 4

This dish is a wonderful family meal that many children love. The sweet red peppers become buttery soft through braising, making them very easy to chew. At the same time, the combination of rice, meat, and vegetables provides valuable energy for active days.

Ingredients

3 medium red bell peppers (sweet and mild)
250 g mixed minced meat (beef and pork, fresh)
100 g long-grain rice (uncooked)
1 small onion
1 tbsp olive oil
500 ml sieved tomatoes (passata, no added salt)
100 ml water or mild vegetable broth
1 tsp dried oregano
1 tsp sweet paprika powder
1 pinch of salt (fine in moderation for children aged 3 and up)
2 tbsp crème fraîche or heavy cream (for the sauce)

Portion size: 2 to 3 portions

Preparation

Cook the rice according to the package instructions in unsalted water until almost done, then drain. Peel the onion and chop it into very fine cubes.
Wash the bell peppers, cut off the tops, and carefully remove the seeds and white membranes inside.
In a bowl, mix the minced meat well with the pre-cooked rice, half of the diced onions, the paprika powder, and a little oregano. Loosely fill the prepared bell peppers with this mixture.
Heat the olive oil in a large pot or Dutch oven and sauté the remaining diced onions until translucent. Add the sieved tomatoes and water, bring to a brief boil, and season the sauce mildly with the remaining oregano and a pinch of salt.
Place the stuffed peppers upright in the sauce, put the lid on, and let everything simmer gently over medium heat for about 35 to 40 minutes. The peppers are ready when they are soft and the meat inside is completely cooked through.
Carefully stir the crème fraîche into the tomato sauce at the end to make it extra creamy. Let the dish cool down well before serving and always check the temperature inside the filling.

Variations & Tips

Vegetarian Alternative: The minced meat can easily be replaced with red lentils or finely mashed tofu.
For the Whole Family: Adults can sprinkle some chili flakes or fresh black pepper over their portion at the table for extra spice.
Storage: Leftovers can be kept in an airtight container in the fridge for up to two days. The dish also freezes well and can be gently reheated when needed.
Adjusting Texture: For children who still find large pieces challenging, you can easily mash the filling together with the sauce on the plate.

Allergy & Safety Information

This recipe contains dairy products (crème fraîche), which are among the EU14 allergens. Always introduce new ingredients one at a time and in small amounts to easily observe any potential reactions.

Ensure that the minced meat is always cooked through completely to prevent foodborne infections. If you have any uncertainties about introducing new foods or potential intolerances, it is best to speak with your pediatrician.

Nutrition Notes

This dish offers a balanced mix of carbohydrates, proteins, and vitamins. The red bell peppers and tomato sauce are rich in vitamin C, which supports the absorption of iron from the meat. This gives children plenty of strength for their daily discoveries.

Ingredients

3 medium red bell peppers (sweet and mild)

250 g mixed minced meat (beef and pork, fresh)

100 g long-grain rice (uncooked)

1 small onion

1 tbsp olive oil

500 ml sieved tomatoes (passata, no added salt)

100 ml water or mild vegetable broth

1 tsp dried oregano

1 tsp sweet paprika powder

1 pinch of salt (fine in moderation for children aged 3 and up)

2 tbsp crème fraîche or heavy cream (for the sauce)

Portion size: 2 to 3 portions

Preparation

Cook the rice according to the package instructions in unsalted water until almost done, then drain. Peel the onion and chop it into very fine cubes.

Wash the bell peppers, cut off the tops, and carefully remove the seeds and white membranes inside.

In a bowl, mix the minced meat well with the pre-cooked rice, half of the diced onions, the paprika powder, and a little oregano. Loosely fill the prepared bell peppers with this mixture.

Heat the olive oil in a large pot or Dutch oven and sauté the remaining diced onions until translucent. Add the sieved tomatoes and water, bring to a brief boil, and season the sauce mildly with the remaining oregano and a pinch of salt.

Place the stuffed peppers upright in the sauce, put the lid on, and let everything simmer gently over medium heat for about 35 to 40 minutes. The peppers are ready when they are soft and the meat inside is completely cooked through.

Carefully stir the crème fraîche into the tomato sauce at the end to make it extra creamy. Let the dish cool down well before serving and always check the temperature inside the filling.

Variations & Tips

Vegetarian Alternative: The minced meat can easily be replaced with red lentils or finely mashed tofu.

For the Whole Family: Adults can sprinkle some chili flakes or fresh black pepper over their portion at the table for extra spice.

Storage: Leftovers can be kept in an airtight container in the fridge for up to two days. The dish also freezes well and can be gently reheated when needed.

Adjusting Texture: For children who still find large pieces challenging, you can easily mash the filling together with the sauce on the plate.

Allergy & Safety Information