German Gefüllte Paprika (Stuffed Peppers) with Herb Butter

About This Recipe

Gefüllte Paprika, stuffed peppers, is a classic German home-cooking dish built on ground beef mixed with rice, onion and a good dose of sweet paprika, then simmered in a tomato-based sauce until the peppers turn tender and the filling is cooked through. It's the kind of dish grandmothers across Germany have been making for generations, simple, filling and forgiving. The filling is typically browned lightly before stuffing so the meat isn't raw when the peppers go into the pot, and the whole dish then simmers gently in tomato sauce rather than baking dry in the oven, which keeps the peppers soft and the filling moist throughout. A finishing pat of herb butter melted over each pepper right before serving adds richness and a fresh herbal note that plays well against the tomato sauce's acidity. Served with boiled potatoes or crusty bread to mop up the sauce, this is unpretentious comfort food meant for a weeknight family table.

Ingredients

Serves 4

• 4large bell peppers(tops cut, seeded)
• 500 gground beef
• 0.75 cupcooked rice
• 1onion(finely diced, divided)
• 2 tspsweet paprika
• 1egg
• 2 cupscrushed tomatoes
• 1 cupbeef or vegetable stock
• 4 tbspunsalted butter(softened)
• 3 tbspparsley and chives(mixed, chopped, for the herb butter)

Instructions

1. 1

   Make the herb butter

   Mash softened butter with chopped parsley and chives, a pinch of salt, and set aside at room temperature.

2. 2

   Prepare the peppers

   Blanch peppers in boiling water 3 minutes, then drain and set aside.

3. 3

   Mix the filling

   Combine ground beef, cooked rice, half the diced onion, paprika, egg and a good pinch of salt and pepper in a bowl. Mix gently and stuff into the peppers.

4. 4

   Simmer in sauce

   In a wide pot, combine crushed tomatoes, stock and remaining onion. Nestle the stuffed peppers into the sauce, cover, and simmer 35-40 minutes until the filling is cooked through and peppers are tender.

5. 5

   Finish and serve

   Plate the peppers with sauce spooned over. Top each with a small dollop of herb butter, letting it melt just before serving.

Variations

• •

  Use ground pork or a beef-pork mix for a richer, more traditional German flavor.

• •

  Add a spoonful of sour cream to the tomato sauce for a creamier, tangier finish.

• •

  Swap rice for cooked barley for a heartier, more rustic filling.

Storage

Refrigerate up to 3 days in an airtight container with the sauce. Reheat gently on the stove or in a covered baking dish at 175C (350F) until warmed through.

Frequently Asked Questions