Spiced Meat Stuffed Rolls

Name: Spiced Meat Stuffed Rolls
Prep time: 90 min
Total time: 90 min
Yield: 25 servings
Cuisine: Française
Ingredients: 600 g all-purpose flour; 10 g instant dry yeast; 200 ml warm milk (or water); 100 ml sunflower oil; 3 tbsp sugar; 1 tsp salt; 2 eggs; 500 g ground beef; 1 large tomato (peeled and seeded); 1 large lemon (juice); 1 small onion; ½ red bell pepper; ½ yellow bell pepper; ½ green bell pepper; Salt to taste

By Marie Lefebvre · Updated October 27, 2026

Soft, golden stuffed rolls filled with seasoned ground beef, colorful bell peppers, and a squeeze of fresh lemon. A crowd-pleasing snack that's perfect for parties, light meals, or family gatherings — the homemade dough makes all the difference!

Prep⏱️ 90 min

Servings👥 25 servings

Difficulty📊 Medium

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🛒 Ingredients

25 servings

600 g all-purpose flour
10 g instant dry yeast
200 ml warm milk (or water)
100 ml sunflower oil
3 tbsp sugar
1 tsp salt
2 eggs
500 g ground beef
1 large tomato (peeled and seeded)
1 large lemon (juice)
1 small onion
½ red bell pepper
½ yellow bell pepper
½ green bell pepper
Salt to taste

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
In a large bowl, combine the warm milk, sugar, eggs, and yeast. Let rest for 5 minutes until foamy.
2
Add the oil, then gradually incorporate the flour and salt. Knead for about 10 minutes until the dough is smooth and elastic, dusting with flour if it sticks.
3
Shape into a ball, cover with a damp cloth, and let rise in a warm spot for 40 minutes until doubled in size.
4
Finely dice (0.5 cm) the tomato, onion, and all three bell peppers. Set aside.
5
Briefly sauté the ground beef over high heat for 2–3 minutes, just until it loses its pink color — do not fully cook through. Season with salt and let cool.
6
Mix the beef with the lemon juice, tomato, onion, and bell peppers. Let the filling rest 20 minutes, then drain in a colander to remove excess liquid.
7
Preheat oven to 200 °C (390 °F). Divide the dough into 25 small balls. Flatten each into a disc about 8 cm wide.
8
Place a spoonful of filling in the center of each disc. Fold and pinch the edges to form a triangle or open boat shape.
9
Place on a lined baking sheet and bake 15–20 minutes until lightly golden.

💡 Chef's Tip

Chef's tip: to check if the dough is ready, drop a small piece into a glass of water — when it floats to the surface, it's time to shape! The dough keeps in the fridge for up to 3 days in a sealed container.