📝 About This Recipe
A cornerstone of German home cooking, Gefüllte Paprika features vibrant bell peppers filled with a seasoned mixture of ground meat and rice, simmered until tender in a velvety tomato sauce. This dish perfectly captures the 'Gemütlichkeit' of a Sunday family dinner, offering a harmonious balance of sweet pepper juices and savory, herb-flecked meat. It is a hearty, soul-warming masterpiece that has been perfected over generations in kitchens from Bavaria to Berlin.
🥗 Ingredients
The Peppers
- 4 large Bell Peppers (Red, yellow, or orange preferred for sweetness; look for stable bases)
The Meat Filling
- 500 grams Ground Meat (Gemischtes Hackfleisch) (A 50/50 mix of beef and pork is traditional for moisture)
- 1/2 cup White Rice (Pre-cooked until al dente)
- 1 medium Yellow Onion (Very finely diced)
- 2 cloves Garlic (Minced)
- 1 large Egg (To bind the filling)
- 1 tablespoon Sweet Paprika Powder (Noble sweet (Edelsüß))
- 1 teaspoon Dried Marjoram (A signature German herb for meat)
- 2 tablespoons Fresh Parsley (Finely chopped)
- 1 teaspoon Salt and Black Pepper (Adjust to taste)
The Braising Sauce
- 2 tablespoons Tomato Paste (Double concentrated)
- 500 ml Beef or Vegetable Broth (High quality)
- 400 grams Canned Crushed Tomatoes (One standard tin)
- 1 teaspoon Sugar (To balance the acidity of the tomatoes)
- 2 tablespoons Sour Cream (Schmand) (For finishing the sauce)
- 2 tablespoons Vegetable Oil (For searing)
👨🍳 Instructions
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1
Prepare the peppers: Wash the bell peppers thoroughly. Carefully slice off the tops (keep them as 'lids') and remove the seeds and white ribs from the inside without piercing the bottom.
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2
In a large mixing bowl, combine the ground beef/pork mix, cooked rice, finely diced onion, minced garlic, and the egg.
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3
Season the meat mixture with the sweet paprika, dried marjoram, fresh parsley, salt, and a generous amount of cracked black pepper. Mix by hand until just combined; do not overwork the meat or it will become tough.
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4
Stuff each pepper firmly with the meat and rice mixture, pressing down gently to ensure there are no air pockets. Place the 'lids' back on top of each pepper.
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5
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Place the peppers upright in the pot. If you have extra meat, roll them into small meatballs and place them between the peppers.
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6
Briefly sear the bottoms of the peppers for 2 minutes, then carefully pour in the beef broth, crushed tomatoes, and stir in the tomato paste and sugar around the peppers.
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7
Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pot with a tight-fitting lid.
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8
Simmer for 45 to 50 minutes. The peppers should be soft and the meat filling should reach an internal temperature of 160°F (71°C).
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9
Once cooked, carefully lift the peppers out of the pot and set them aside on a warm plate.
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10
To finish the sauce: Whisk the sour cream into the simmering tomato liquid. If you prefer a smoother sauce, you can use an immersion blender before adding the sour cream. Season with additional salt and pepper if needed.
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11
Place the peppers back into the sauce for a minute to reheat, then serve immediately, spooning plenty of the rich gravy over the top.
💡 Chef's Tips
Use a mix of beef and pork (Hackfleisch Gemischt) for the most authentic flavor and juicy texture. Ensure your rice is only par-boiled or al dente before stuffing; it will finish cooking by absorbing the delicious pepper juices. If your peppers won't stand upright, slice a tiny sliver off the bottom to level them, being careful not to create a hole. For a deeper flavor, sauté the onions and garlic in a little butter before adding them to the raw meat mixture. Always use 'Edelsüß' (noble sweet) paprika rather than smoked paprika to maintain the traditional German flavor profile.
🍽️ Serving Suggestions
Serve with a side of buttery mashed potatoes (Kartoffelbrei) to soak up the extra tomato gravy. A side of boiled salt potatoes (Salzkartoffeln) is the most traditional German accompaniment. Pair with a crisp, dry German Riesling or a cold Pilsner beer. A simple green side salad with a light vinaigrette provides a refreshing contrast to the hearty meat. Add a dollop of extra sour cream and fresh dill on top for a beautiful presentation.