Stuffed peppers in tomato sauce is one of those ultra comforting dishes that we can never seem to get enough of. It’s a simple recipe that works great both when it’s nice and warm outside, and also once those temperatures start to drop and you’re in serious need of a warm meal to get you through the day. This recipe will certainly get the job done with its buttery puff pastry roses stuffed with seasoned ground beef, stuffed inside bell peppers, and cooked in a delicious homemade tomato sauce. It’s a treat for the eyes and the stomach, which is how you know this recipe’s a hit!
Stuffed Pepper Roses with Puff Pastry and Ground Beef
Equipment
- Skillet
- Wine glass or round cookie cutter
Ingredients
- 1 red onion, diced
- 1 clove garlic, chopped
- 1 tbsp honey
- 1 tbsp tomato paste
- 28 oz crushed tomatoes
- 7 yellow bell peppers
- 1 tbsp chopped parsley
- grated cheese to taste
- 2-3 puff pastry sheets
- 1 lb ground beef
- 1 onion, grated
- 1 egg
- 2 tsp paprika
- 1 whisked egg for the egg wash
Instructions
- Preheat the oven to 375°F. Heat some olive oil in a skillet, sweat the onions and garlic until translucent, add the honey, and let everything caramelize. Add the tomato paste and fry it off in the pan briefly. Add the crushed tomatoes, season with salt and pepper, and let everything simmer.
- Halve the bell peppers and cut the top halves into small pieces. Add the chopped bell peppers and parsley to the bottom bell pepper halves, grate some cheese on top, and place the bell peppers in the tomato sauce in the pan.
- Roll out the puff pastry and use a wine glass or round cookie cutter to cut out small circles.
- Lay 8 puff pastry circles next to each other, with each one overlapping onto the next. In order to make them stick together, use an egg wash as "glue." Then place the cheese strips on top of the circles.
- Add the grated onion, egg, paprika, salt, and pepper to the ground beef and mix until combined. Spread the ground beef mixture over the puff pastry circles.
- Roll everything up into the shape of a rose and place inside one of the bell pepper halves in the pan. Repeat with the rest of the ingredients until each bell pepper half is filled. Brush the egg wash over the dough, transfer the skillet to the oven, and cook for 45 minutes.
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Notes
The great thing about this recipe, besides the fact that it’s delicious, is that it’s so fast and easy to make. Everything gets cooked in one skillet, so cleaning up a messy kitchen and doing dishes won’t be an issue here!