Go Back
–+ servings
stuffed peppers with a ground beef rice mixture cooked in a delicious tomato gravy

Stuffed Peppers (Gefüllte Paprika)

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Author: Hello Ani
These sweet and tender meat stuffed peppers are braised in a delicious tomato sauce. They are filling, healthy, and easy to make. Perfect for weeknight dinners. Watch the video above!
Pin Recipe Print Recipe
US Customary - Metric

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.

Nutrition

Calories: 351kcal | Carbohydrates: 21g | Protein: 14g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 537mg | Potassium: 699mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3805IU | Vitamin C: 158mg | Calcium: 79mg | Iron: 3mg
COURSE: Main Course
CUISINE: American
KEYWORD: braised peppers, stuffed bell pepper recipe, stuffed bell peppers, stuffed peppers, stuffed peppers recipe, tomato sauce
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram and/ or Facebook. Tag @helloani.blog and hashtag it #helloani. I'd love to see your creations!