A family favorite, Stuffed peppers - in German called Gefüllte Paprika. These sweet and tender meat-stuffed peppers are braised in a delicious tomato sauce. Serve with a side of white rice. This makes a perfect weeknight dinner! Recipe Video is below!
These small peppers are super sweet, sweeter than the average Bell pepper, full of bright and vibrant flavor. Ranging from red, orange, and yellow. These sweet mini peppers add the ideal amount of color, flavor, crunch, and nutrition to this meal.
For the Stuffing: Cooked rice or bread is added to the meat mixture to achieve tenderness. Without it, the meat would be too dense. It is also important to sear the peppers on all sides to deepen the flavor.
Sauce: The tomato sauce comes together quick and easy. With just canned peeled tomatoes, tomato paste, some oregano, and a little sugar to balance out the acidity of the tomatoes.
Serving Suggestion: Serve the stuffed peppers along with some white rice or bread to soak up all the tomato sauce.
Dietary Substitutions:
STUFFED PEPPERS RECIPE VIDEO
Want to see how I make this recipe step-by-step? Watch the video below!
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Recipe
Stuffed Peppers (Gefüllte Paprika)
Ingredients
For the Stuffed Peppers:
- ½ lbs ground beef & ground pork mixed
- 2 garlic cloves, finely minced
- ½ cup cooked white rice (I tooked Basmati rice)
- 3 tablespoon onion, finely chopped
- 1 egg
- 1 teaspoon paprika
- ¼ teaspoon smoked paprika (optional)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 lbs mini bell peppers - tops, seeds, and inner membranes removed (about 12 peppers)
- 3 tablespoon olive oil, ghee, or butter
- ½ cup Monterey Jack cheese (optional)
For the Tomato Sauce:
- 15 oz can pureed tomatoes
- 1 cup chicken broth, or water
- 2 tablespoon tomato paste
- 3 tablespoon red wine (optional)
- 1 teaspoon sugar
- 1 teaspoon dried oregano, or Italian seasoning
- salt to taste
- fresh chopped parsley for serving
Instructions
- Preheat oven to 350° F (180° C)1. Stuff the peppers: In a medium bowl mix together the ground meat, onion, garlic, egg, seasonings, and rice. Stuff the filling tightly into your peppers. If you like you can add some shredded cheese to the meat filling, or add it on top near the end of cooking. 2. Sear the peppers: Heat the oil over medium/high heat in an ovenproof skillet. Add the stuffed peppers and sear the peppers on all sides until lightly golden. Add the tomato paste along with the wine to the pan and roast for about 1 minute. Pour the can of tomatoes along with the water. Bring to a light simmer and season the sauce with salt to taste, oregano, and sugar. Go easy on the salt as the sauce will reduce in the oven. More salt can be added at the end. 3. Braise the peppers in the oven: Place the pan into the middle rack of the oven, and let the peppers braise for about 35 - 40 minutes.Garnish the braised peppers with some fresh chopped parsley, and serve with white rice on the side.
Video
Notes
- Each serving is 3 stuffed peppers.
- Bear in mind that rice increases in volume a lot. Therefore rice should be used pre-cooked since there will be no room for more expansion inside the pepper. ½ cup of dry rice will yield approximately 1 ½ cups cooked rice.
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