Croatian Stuffed Peppers in Tomato Sauce


"This is my great-grandmother's recipe, great right out of the pot or as leftovers. Each serving is half a pepper plus some of the additional meatballs. Really good served over additional cooked rice."
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1 h 25 m servings 463 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 30.2 g
  • 46%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 1045 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Mix ground beef, egg, rice, bread crumbs, and onion powder together in a large bowl.
  2. Pack the ground beef mixture into the green bell peppers, eliminating all air pockets. Form the remaining beef mixture into large balls.
  3. Combine water, tomato sauce, tomato paste, salt, black pepper, and garlic powder in a Dutch oven; bring to a boil. Carefully lower peppers and meatballs into the sauce with a slotted spoon. Bring back to a boil; reduce heat and simmer, partially covered, until beef is cooked through and rice is tender, about 1 hour.
  4. Mix sour cream and flour together in a small bowl. Slowly stir in some of the sauce. Pour into the Dutch oven and mix well. Simmer until flavors combine, 3 to 4 minutes more.


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