Baked meat-stuffed peppers
Peppers stuffed with delicious meat and then baked are a perfect choice for a hot day. Cooking on the stovetop is a less than favourite task during the summer, so we love oven-based recipes like this one.
Fant seasooning mix for peppers and cabbage
Podravka Passata tomatoes
sour cream for serving
Cook barley and drain. Cut off top of peppers and clean out seeds. Dissolve contents of Fant in 100 ml warm water and let stand a few minutes. Add prepared Fant mix, cooked barley and 200 ml pureed tomatoes to ground meat. Fill peppers with this filling mix and carefully pack into a baking dish (lightly greased with olive oil). Pour in the remaining pureed tomatoes over the peppers and cover with aluminium foil. Bake for 25 minutes in an oven preheated to 200°C, uncover and bake another 15 minutes.
Serve warm with a tablespoon of sour cream and a sprinkling of parsley.
Choose fleshier red or yellow peppers that are most suitable for baking.
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It’s okay to be picky sometimes. As long as you have Fant in your kitchen, your cooking will always