German Stuffed Bell Peppers (Gefüllte Paprika)
These German stuffed bell peppers are filled with seasoned meat and rice, then baked in a quick tomato sauce. They're super yummy and less messy than carving pumpkins if you decide to turn this into a carving project like we did.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
- 5 bell peppers (any color is great)
- 500 g ground beef and ground pork, mixed (you can also use one or the other)
- 1 small yellow onion
- 2 clove garlic
- 2 tsp paprika powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 tsp mustard
- 100 g rice (Weight is for uncooked rice, then cook according to package instructions. Serve with more rice on the side)
- 1 egg
- 15 g butter
- 1 tbsp flour
- 500 ml vegetable broth
- 170 g tomato paste (one small can)
- 1 pinch sugar
Instructions
- 1
Preheat oven to 350℉/180℃.
- 2
In a deep, large, oven-safe skillet, cook the meat and crumble it apart. Add the onion, garlic, paprika powder, herbs and mustard and season generously with salt and pepper. Transfer the meat mixture to a large mixing bowl. Do not clean the skillet. Allow to cool down a bit.
- 3
In the meantime, core and remove seeds of peppers (carve in faces if desired).
- 4
To make the filling, stir together the ground meat mixture, cooked rice and egg and stuff the bell peppers.
- 5
Melt the butter in the same skillet. Add flour and stir in the skillet for a minute or two until it turns a golden caramel color.
- 6
Add the broth gradually while whisking, picking up all the bits and pieces from cooking the meat. Then stir in the tomato paste and season to taste with salt, pepper and a little sugar.
- 7
Add the stuffed bell peppers to the sauce and bake for 30 to 40 minutes or until the peppers are soft. Serve with more rice. Guten Appetit!