Description
Zarte gelbe Spitzpaprika, prall gefüllt mit saftigem Hackfleisch, Reis und feinen Gewürzen, schmoren in aromatischer Paprikasauce. Jeder Biss vereint herzhaften Geschmack, sanfte Schärfe und eine appetitliche, goldene Farbe.
Ingredients
Scale
- 10 yellow pointed peppers (Spitzpaprika), or more depending on size
- 500 g mixed ground meat (pork and beef)
- 100 g cooked rice
- 1 egg
- 1 onion
- 1 clove garlic
- Salt and freshly ground black pepper
- Paprika powder
- 1 tablespoon butter
- 1 tablespoon flour
- 500 ml vegetable broth
- 1 small can tomato paste
- A pinch of sugar
Instructions
- Preheat your oven to 180°C (350°F), or prepare a large stovetop pot with a lid. Begin by preparing the peppers: wash the yellow pointed peppers thoroughly. Cut off the tops and carefully remove the seeds and membranes inside, taking care not to break the pepper shells. Set the prepared peppers aside.
- Finely chop the onion and garlic. In a large mixing bowl, combine the mixed ground meat, cooked rice, egg, chopped onion, and garlic. Season the mixture generously with salt, freshly ground black pepper, and a good amount of paprika powder to taste. Use your hands or a spoon to blend everything together until you have a uniform, cohesive meat mixture.
- Using a spoon or your hands, fill each prepared pepper with the meat mixture, packing it in gently but firmly. If you have any leftover meat mixture, shape it into small meatballs and set them aside.
- In a large, heavy-bottomed pot or deep ovenproof dish, melt the butter over medium heat. Add the flour and stir constantly to make a light roux, allowing it to turn a pale golden color but being careful not to let it brown. Gradually pour in the vegetable broth, stirring continuously to prevent lumps and create a smooth sauce.
- Add the tomato paste to the sauce, stirring until it is fully dissolved. Bring the sauce to a gentle boil, then season it with salt, freshly ground black pepper, a generous pinch of paprika powder, and a pinch of sugar to balance the acidity of the tomato paste. Taste and adjust the seasoning as needed.
- Carefully place the filled peppers and any meatballs into the sauce, ensuring they are partially submerged. If using the stovetop, cover the pot with a lid and let the peppers and meatballs simmer gently over low heat for 30 to 40 minutes, turning them once or twice to ensure even cooking. If using the oven, cover the dish and bake at 180°C (350°F) for 30 to 40 minutes, until the peppers are tender and the filling is cooked through.
- Once done, carefully transfer the filled peppers and meatballs to a serving platter. Stir the sauce well, taste again, and adjust seasoning if necessary. Serve the stuffed peppers hot, accompanied by extra sauce spooned over the top.
- Traditionally, this dish is served with cooked rice. Prepare the rice according to package instructions if you have not already done so, and serve it alongside the peppers to soak up the flavorful sauce.
Notes
You can substitute tomato paste with strained or puréed tomatoes for a milder, fresher sauce flavor—if so, use slightly less broth to maintain a good sauce consistency. The ingredient quantities can be adjusted according to the size and number of peppers you use. This is a classic family recipe and often made intuitively—feel free to adjust the seasoning to your taste. The dish can be prepared ahead and reheated, as the flavors deepen over time.
- 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: 20-30g
- Cholesterol: 60-100mg
