Sambal-Spiced Stuffed Peppers with Beef and Tomato
Bell peppers stuffed with a spicy sambal beef and tomato filling, baked until tender and fragrant.
About This Recipe
Stuffed peppers aren't a traditional Indonesian dish, so this recipe is an honest fusion, using the bold, chile-forward flavor of sambal to season a ground beef and tomato filling that fills bell peppers rather than being served as a standalone sambal dish. The filling starts with a fried spice paste of shallot, garlic and red chile, the same base technique used across countless authentic Indonesian dishes, giving the filling a genuinely Indonesian flavor even in this borrowed format. Tomatoes are cooked down into the filling until they break apart and thicken into a rich, clinging sauce that coats the beef, echoing the tomato-forward character found in dishes like sambal goreng. Kecap manis stirred in near the end adds a touch of sweetness that balances the chile heat, a hallmark of Indonesian home cooking's sweet-spicy balance. Baked until the peppers soften and the filling turns fragrant and slightly caramelized at the edges, this dish brings authentic Indonesian spicing to a familiar, easy-to-serve dinner format.
Ingredients
Serves 4
- 6 mediumbell peppers(tops cut off and seeded)
- 4shallots(roughly chopped)
- 3 clovesgarlic(roughly chopped)
- 3red chiles(roughly chopped, or to taste)
- 3 tbspvegetable oil
- 500 gground beef
- 2 mediumtomatoes(chopped)
- 2 tbspkecap manis
- 1 tspfine sea salt
- 0.5 cupwater
- 2scallions(sliced, for garnish)
Instructions
- 1
Blanch the peppers
Boil peppers in salted water for 4-5 minutes to soften. Drain and set aside.
- 2
Make the spice paste
Blend shallots, garlic and chiles into a coarse paste.
- 3
Fry the paste
Heat oil in a skillet over medium heat. Fry the spice paste 3-4 minutes until fragrant and darkened slightly.
- 4
Cook the beef
Add ground beef and cook, breaking it up, 8 minutes until browned and coated in the paste.
- 5
Add tomato and simmer
Stir in tomatoes, kecap manis, salt and water. Simmer 8-10 minutes until the tomatoes break down and the filling thickens.
Cook the filling until it's thick and not watery — a loose filling will make the peppers soggy once baked.
- 6
Stuff and bake
Fill each pepper generously with the beef mixture. Place in a baking dish and bake at 190C (375F) for 20-25 minutes until the peppers are tender.
- 7
Serve
Garnish with sliced scallions and serve hot with rice on the side.
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Pro Tips
- →
Fry the spice paste until it visibly darkens and smells fragrant, not sharp — this is the single most important step for building real flavor.
- →
Cook down the tomato filling until thick before stuffing the peppers, or excess liquid will make them soggy during baking.
- →
Adjust the number of chiles to your heat preference; this dish is meant to have real spice, but it scales easily either direction.
Variations
- •
Swap ground beef for ground chicken or shredded jackfruit for a lighter or vegetarian version.
- •
Add crumbled tempeh to the filling for extra texture and a nod to another staple Indonesian ingredient.
- •
Top with a little grated cheese in the last 5 minutes of baking for a fusion twist.
Storage
Refrigerate stuffed peppers up to 3 days. Reheat covered in a 175C (350F) oven for about 15 minutes, or microwave individual portions for 2-3 minutes.
History & Origin
While stuffed peppers aren't traditionally Indonesian, the filling here relies on genuine Indonesian technique — a fried shallot, garlic and chile spice paste (bumbu) — that forms the backbone of countless authentic dishes across the archipelago.
Frequently Asked Questions
Can I make this less spicy?
Yes, reduce the chiles to just one, or remove the seeds and membranes from the chiles before blending, which significantly lowers the heat.
What if I don't have kecap manis?
Mix 2 tablespoons regular soy sauce with 1 tablespoon brown sugar as a rough substitute, though the flavor will be less complex than real kecap manis.
Why did my filling turn out watery?
It likely wasn't simmered long enough to reduce — cook it uncovered for a few extra minutes until the tomatoes fully break down and the mixture thickens.
Nutrition Facts
Per serving (340g / 12.0 oz) · 4 servings total
Time Summary
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