German Stuffed Bell Peppers (Gefüllte Paprika)
Serves 5
30 mins prep
30 mins cook
60 mins total
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.
Stuffed Peppers
Sauce
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Preheat oven to 350℉/180℃.
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.
oz ground beef and ground pork, mixed
small yellow onion
clove garlic
tsp paprika powder
tsp dried thyme
tsp dried oregano
tsp mustard
In the meantime, core and remove seeds of peppers (carve in faces if desired).
bell peppers
To make the filling, stir together the ground meat mixture, cooked rice and egg and stuff the bell peppers.
oz rice
egg
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.
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.
oz butter
tbsp flour
fl oz vegetable broth
oz tomato paste
pinch sugar
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!
