Description
Saftig gefüllte, goldgelb gebackene Spitzpaprika mit würzigem Hackfleisch, zartem Reis und feiner Zwiebel-Note. Zartschmelzende Füllung trifft auf aromatische Röstaromen – ein farbenfroher Genuss.
Ingredients
Scale
- 10 yellow pointed peppers (Spitzpaprika), more if needed depending on size
- 500 g mixed ground meat (Hackfleisch, gemischt)
- 1 onion
- 1 clove garlic
- Salt and freshly ground black pepper
- Paprika powder
- 100 g cooked rice
- 1 egg
- 1 small can tomato paste
- 500 ml vegetable broth
- A pinch of sugar
- 1 tablespoon butter
- 1 tablespoon flour
Instructions
- Begin by preparing the filling: Finely dice the onion and mince the garlic clove. In a large mixing bowl, combine the mixed ground meat, cooked rice, egg, diced onion, and minced garlic. Season the mixture generously with salt, freshly ground black pepper, and paprika powder to taste. Mix all ingredients thoroughly by hand or with a spoon until you have a cohesive meat mixture.
- Prepare the peppers: Wash the pointed yellow peppers thoroughly and pat them dry. Slice off the tops of each pepper and carefully remove the seeds and membranes inside. Set the prepared peppers aside.
- Stuff each cleaned pepper with the prepared meat mixture, pressing the filling in gently but firmly so that the peppers are well-filled. If you have any leftover meat mixture, form it into small meatballs and set them aside.
- Prepare the sauce: In a large pot, melt the butter over medium heat. Add the flour and stir continuously, allowing the mixture to cook for 1-2 minutes until it develops a light golden color and loses its raw flour taste. Gradually pour in the vegetable broth while whisking constantly to prevent lumps from forming.
- Stir in the tomato paste until it is fully incorporated into the sauce. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Season the sauce with salt, freshly ground black pepper, and a pinch of sugar to balance the acidity. Taste and adjust the seasoning as needed.
- Carefully place the stuffed peppers and any meatballs you formed into the sauce, ensuring they are at least partially submerged. Cover the pot with a lid. Let everything simmer gently over low to medium heat for 30 to 40 minutes, or until the peppers are tender and the meat is cooked through. Alternatively, you can place the pot in a preheated oven at 180°C (356°F) and bake for the same amount of time, covered.
- Once the cooking time is up, check that the peppers are soft and the filling is fully cooked. If needed, let them cook a few minutes longer. Taste the sauce one final time and adjust seasoning if necessary.
- Serve the stuffed peppers hot, generously ladled with the tomato sauce. A side of cooked rice pairs perfectly with this dish, soaking up the flavorful sauce.
- If desired, you can substitute tomato puree for the tomato paste in the sauce. In this case, use a little less vegetable broth so the sauce does not become too thin.
- Enjoy your meal and feel free to adjust the seasoning and quantities to your taste, as this recipe is meant to be flexible!
Notes
You can use red, orange, or green pointed peppers for variety or depending on availability. If you prefer a milder or spicier flavor, adjust the amount of paprika powder and pepper. The recipe is quite flexible—feel free to add fresh herbs like parsley to the meat mixture or a splash of cream to the sauce for extra richness. If you use tomato puree instead of tomato paste, reduce the vegetable broth accordingly to maintain a thick sauce. This recipe is based on traditional cooking methods and is easily adapted to personal preferences.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
