Stuffed Peppers
A favorite that won’t be missed at a family dinner table anytime soon: Peppers, and stuffed, of course
This meal will feed the whole crowd, and that without spending a lot of money
There’s something deeply comforting about cooking a dish that’s been part of your life for years—one that fills the house with warmth, the kitchen with aroma, and your heart with quiet joy. Stuffed peppers, or in German Gefüllte Paprika, is one of those meals for me. It’s simple, nourishing, and always feels like a celebration of home.
I often make it when I crave something grounding—something that reminds me of family dinners, cozy evenings, and the kind of cooking that doesn’t rush. It’s a dish that asks for care, not complexity, and rewards you with flavor and comfort in every bite.
Preparing the Peppers: A Gentle Start
I start by washing the bell peppers, cutting off their tops, and hollowing them out. Then I pour boiling water over them and let them steep for a few minutes. This softens the peppers just enough to make them tender, but still sturdy enough to hold the filling.
The Rice and the Sauce: Layers of Flavor
While the peppers rest, I cook the rice—just a basic recipe, nothing fancy—and let it cool. Then I turn to the tomato sauce, starting with a light roux of butter and flour. I stir constantly, making sure nothing sticks or burns, then pour in water and whisk until smooth. Tomato paste provides the sauce with its rich color and gives the sauce depth. I season it with vinegar, salt, and a touch of sugar. It simmers briefly, becoming the perfect base for the peppers to nestle into.
The Filling: Hearty and Aromatic
In a separate pan, I fry the minced the finely chopped onion in olive oil until golden and fragrant. Off the heat, I mix it with minced garlic, ground meat, the cooled rice, salt, pepper, and freshly chopped parsley. The mixture is savory, aromatic, and just the right texture for stuffing.
Each pepper is filled generously, then layered into a large casserole dish. I pour the tomato sauce over the top, letting it seep into every corner.
Baking and Serving: A Dish That Speaks
The peppers bake at 350°F for about 30 minutes, slowly absorbing the sauce and melding their flavors. When they emerge from the oven, they’re tender, juicy, and beautifully golden.
I serve them warm, often with a side of mashed potatoes or crusty bread. The first bite is always the best—soft pepper, savory filling, tangy tomato sauce—all wrapped into one perfect forkful.
A Meal That Feeds More Than Hunger
Cooking Gefüllte Paprika isn’t just about feeding the body—it’s about feeding the soul. It reminds me of my roots and my mother’s kitchen. It’s about the quiet joy of making something with love.
If you’ve never tried this recipe, I hope it finds a place in your kitchen. And if you have your own version—maybe with a twist of herbs or a different filling—I’d love to hear how you make it yours.
You can prepare a vegetarian alternative. Simply leave out the ground beef. Increase the amount of rice. Alternatively, you can mix the rice with Couscous, Bulgar, or even boiled potatoes for added texture and flavor.
Omit the rice and flour to make a Low Carb Meal
Stuffed Peppers
Ingredients
- 4 Paprika, yellow, red or green
- ¾ cup of short grain rice (optional)
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 2 tbsp parsley, if possible fresh
- 1 lb minced beef
- 1 egg
- 2 tsp salt
- A dash of pepper
- 1 tbsp sour cream
- Tomato sauce:
- 2 tbsp butter
- 4 tbsp flour
- Water
- 1 can tomato paste (6oz.)
- 1 tsp vinegar
- 1 tsp salt
- 2 tbsp sugar
For a vegetarian version, you can omit the ground beef and use more rice, or combine the rice with couscous, bulgur, or boiled potatoes.
Omit the rice and flour to make a low carb mealStuffed peppers can be also cooked on the stovetop covered on medium heat for 45 minutes.
Instructions
- Wash the peppers, cut off the top and hollow them out.
- Pour boiling hot water over it and let it steep for a few minutes.
- Cook the rice according to the basic recipe, let cool down.
- For the tomato sauce, prepare a light roux with butter and flour, pour in water.
- Stir constantly so that nothing burns.
- Add the tomato paste.
- Season with vinegar, salt and sugar and let it boil briefly.
- Meanwhile, peel and finely chop the onion.
- Fry the onion with olive oil in a pan until golden brown.
- Remove from the heat.
- Wash and finely chop the parsley.
- Mix the onion and garlic well with the minced meat.
- Add the cool rice, salt, pepper and parsley.
- Fill into the hollowed out peppers.
- Layer the stuffed peppers in a large casserole dish.
- Add the prepared tomato sauce.
- Cook in the oven at 350 for about 30 minutes.
Notes
As a side I recommend boiled potatoes, or my no-knead crusty Baguette
