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Old Fashion Stuffed red Peppers

70 min
4 servings

Every summer, when I returned from Batumi to my grandmother’s home in Poti, Georgia, the air would fill with the unforgettable aroma of her Tolma—stuffed red peppers and cabbage rolls that carried the soul of our family’s traditions. As a child, those visits to Poti were magical. The moment I stepped into my grandmother’s kitchen, I was enveloped by the rich, savory scent of simmering peppers, seasoned meat, and tomatoes, drifting through the house without a kitchen hood to tame it. That aroma was more than just food—it was love, comfort, and the essence of my Georgian childhood, split between the vibrant coastal cities of Batumi, where I lived, and Poti, where I was born. Both places hold a special piece of my heart.

Tolma (ტოლმა), as we call stuffed peppers in Georgia, was my grandmother’s masterpiece. The colorful bell peppers, brimming with a hearty mix of tomatoey meat and rice, were a staple at her table, served alongside stuffed cabbage rolls. I can still picture her carefully preparing each pepper, her hands moving with the ease of years spent perfecting this dish. Today, I’m sharing her recipe with you, hoping it brings the same warmth and joy to your home as it does to mine. This isn’t just a meal—it’s a journey back to those carefree summer days in Poti, a dish that’s as much about family as it is about flavor. I hope it becomes a cherished favorite for you and your loved ones, just as it has been for me. Let’s dive into this nostalgic recipe and bring a taste of Georgia to your table!

Servings: 4

Ingredients

Cooking Instructions

1

Prepare the Bell Peppers:

• Wash the bell peppers thoroughly. Carefully slice off the tops, keeping them intact to use as lids if desired. Remove the seeds and membranes to create a hollow space for the stuffing. Set the peppers aside.

2

Make the Filling:

• In a large mixing bowl, combine the minced beef, rinsed rice, finely chopped onion, grated carrots, minced garlic, tomato paste, brown sugar, chopped parsley, salt, pepper, and a pinch of chili flakes (if using).

• Mix everything thoroughly until well combined. The raw rice will cook inside the peppers, soaking up the rich flavors of the filling.

3

Stuff the Peppers:

• Gently fill each bell pepper with the meat and rice mixture, packing it in but leaving a little room (about three-quarters full) for the rice to expand during cooking.

• Place the stuffed peppers upright in a deep pot or a baking dish. If using the pepper tops, place them back on as lids for a charming presentation.

4

Prepare the Tomato Sauce:

• In a bowl, mix the finely chopped tomatoes with a pinch of salt and pepper. For a smoother sauce, you can blend the tomatoes briefly or use canned diced tomatoes.

• Pour the tomato sauce over and around the stuffed peppers, ensuring they’re partially submerged. Add a splash of water if the sauce is too thick.

5

Cook the Stuffed Peppers:

• Stovetop Method: Cover the pot and simmer on medium-low heat for 25–35 minutes, until the rice is tender and the meat is fully cooked. Check occasionally and add a little water if the sauce thickens too much.

• Oven Method: Preheat your oven to 200°C (390°F). Place the baking dish with the stuffed peppers and sauce in the oven, uncovered, and bake for 35–45 minutes, until the peppers are soft and the filling is cooked through.

6

Serve:

• Carefully transfer the stuffed peppers to plates, spooning the rich, tangy tomato sauce over the top. Garnish with a sprinkle of fresh parsley for a burst of color and flavor.

• Serve hot with crusty bread, a dollop of sour cream, or a simple side salad for a complete, heartwarming meal.

Chef's Note

Choosing Peppers: Red bell peppers are my grandmother’s choice for their sweetness, but green peppers (less sweet) or vibrant yellow and orange ones work wonderfully too. Pick firm peppers that can stand upright for easier cooking.

• Georgian Twist: In Georgia, Tolma is sometimes made with a mix of beef and pork or even lamb for a richer flavor. Feel free to experiment with your favorite meats!

• Make Ahead: You can prepare the stuffed peppers in advance and refrigerate them for up to a day before cooking. The flavors will meld beautifully.

• Storage: Leftovers keep well in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water to the sauce to keep it luscious.