German Stuffed Bell Peppers (Gefüllte Paprika)
Serves 530 mins prep30 mins cook
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.
0 servings
What you need
Instructions
0 Preheat oven to 350℉/180℃. 4 In a deep skillet, cook the meat and crumble it apart. Add the onion, garlic, paprika powder, herbs and mustard and season to taste with salt and pepper. Allow to cool down a bit. 6 In the meantime, core and remove seeds of peppers (carve in faces if desired). 5 To make the filling, stir together the ground meat mixture, cooked rice and egg and fill the peppers. 1 Melt the butter in a deep, oven-safe skillet, add flour and stir in the skillet for a minute or two until it turns a golden caramel color. 2 Add the broth gradually while whisking, then stir in the tomato paste and season to taste with salt, pepper and a little sugar. 3 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.View original recipe