German Stuffed Bell Peppers (Gefüllte Paprika)

4.86 from 7 votes

German Stuffed Bell Peppers (Gefüllte Paprika)

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.

Prep Time30

Cook Time30

Total Time1

Course: Dinner, Main Course

Cuisine: German

Keyword: Bell Pepper Halloween Recipe, Carved Pumpkin Food Recipe, German Halloween Recipe, German Recipes for Halloween, Gluten Free Halloween Recipe, Halloween Recipe, Jack-O'-Lantern Carved Peppers, Jack-O'-Lantern Food Recipes, New Recipes for Halloween, Savory Recipes for Halloween, Spooky Halloween Recipe, stuffed bell peppers

Servings: servings

Calories: 444kcal

Author: Author: Sophie Sadler

Ingredients

Stuffed Peppers

5 bell peppers any color is great
500 grams ground beef and ground pork, mixed you can also use one or the other
1 small yellow onion
2 cloves garlic
2 teaspoon paprika powder
½ teaspoon dried thyme
½ teaspoon dried oregano
1 teaspoon mustard
100 grams rice Weight is for uncooked rice, then cook according to package instructions. Serve with more rice on the side
1 egg

Sauce

15 grams butter
1 tablespoon flour
500 milliliters vegetable broth
170 grams tomato paste one small can
1 pinch sugar

Metric - US Customary

Instructions

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.
500 grams ground beef and ground pork, mixed, 1 small yellow onion, 2 cloves garlic, 2 teaspoon paprika powder, ½ teaspoon dried thyme, ½ teaspoon dried oregano, 1 teaspoon mustard
In the meantime, core and remove seeds of peppers (carve in faces if desired).
5 bell peppers
To make the filling, stir together the ground meat mixture, cooked rice and egg and stuff the bell peppers.
100 grams rice, 1 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.
15 grams butter, 1 tablespoon flour, 500 milliliters vegetable broth, 170 grams tomato paste, 1 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!

Nutrition