Entree: Germany – Berlin-Brandenburg – Gefüllte Paprikaschoten (Bell peppers stuffed with seasoned ground meat, rice, and herbs, baked in a savory tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 55 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 large bell peppers, tops cut off and seeds removed
- 1 lb (454 g) mixed ground pork and beef
- 1/2 cup (100 g) uncooked long-grain rice
- 1 cup (240 ml) water or low-sodium chicken stock for cooking rice
- 1 medium onion, finely chopped (about 5 oz (140 g))
- 2 cloves garlic, minced
- 1 large egg, approx. 1 3/4 oz (50 g)
- 1/2 cup (60 g) fresh breadcrumbs
- 2 tbsp (30 ml) vegetable oil or butter
- 1 tbsp (15 g) chopped fresh parsley
- 1 tsp (1 g) dried marjoram or 1 tbsp (15 ml) fresh, chopped
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 cups (480 ml) crushed tomatoes or passata
- 1/2 cup (120 ml) beef or vegetable stock
- 1 tbsp (15 ml) tomato paste
- 1 tsp (4 g) sugar (optional, to balance acidity)
- 2 tbsp (30 ml) sour cream or crème fraîche for serving (optional)

Show original ingredient measurements

- 4 large bell peppers, tops cut off and seeds removed
- 1 lb (454 g) mixed ground pork and beef
- 1/2 cup (100 g) uncooked long-grain rice
- 1 cup (240 ml) water or low-sodium chicken stock for cooking rice
- 1 medium onion, finely chopped (about 5 oz / 140 g)
- 2 cloves garlic, minced
- 1 large egg, approx. 50 g
- 1/2 cup (60 g) fresh breadcrumbs
- 2 tbsp (30 ml) vegetable oil or butter
- 1 tbsp (15 g) chopped fresh parsley
- 1 tsp (1 g) dried marjoram or 1 tbsp fresh, chopped
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 cups (480 ml) crushed tomatoes or passata
- 1/2 cup (120 ml) beef or vegetable stock
- 1 tbsp (15 ml) tomato paste
- 1 tsp (4 g) sugar (optional, to balance acidity)
- 2 tbsp (30 ml) sour cream or crème fraîche for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 375°F (190°C). Lightly oil a baking dish large enough to hold the peppers upright.
2. Rinse the rice and combine with 1 cup (240 ml) water or stock in a small pot. Bring to a boil, reduce heat, cover, and simmer until just tender and most liquid is absorbed, about 10–12 minutes. Remove from heat and let cool slightly.
3. In a skillet, heat 1 tbsp (15 ml) oil over medium heat. Sauté the chopped onion until soft and translucent, about 6–8 minutes. Add garlic and cook 1 minute more. Remove from heat and let cool.
4. In a large bowl, combine the cooked rice, ground meat, sautéed onion and garlic, egg (approx. 1 3/4 oz (50 g)), breadcrumbs, parsley, marjoram, salt, and pepper. Mix until evenly combined but do not overwork.
5. Fill each prepared bell pepper tightly with the meat and rice mixture, pressing down to eliminate air pockets. Replace the pepper tops if desired.
6. In a separate bowl, whisk together crushed tomatoes, stock, tomato paste, sugar if using, and remaining 1 tbsp (15 ml) oil. Pour a thin layer of the tomato sauce into the bottom of the baking dish and arrange the stuffed peppers upright in the dish.
7. Spoon remaining sauce over and around the peppers, covering bottoms of the peppers by about 1/3. Cover the dish tightly with foil and bake for 35 minutes.
8. Remove foil and bake an additional 15–20 minutes until peppers are tender and filling is cooked through (internal temp of filling should reach 160°F / 71°C). If sauce is too thin, transfer peppers to the stovetop and simmer uncovered a few minutes to thicken.
9. Serve hot with a dollop of sour cream or crème fraîche if desired and additional chopped parsley.

1. Preheat oven to 375°F (190°C). Lightly oil a baking dish large enough to hold the peppers upright.
2. Rinse the rice and combine with 1 cup (240 ml) water or stock in a small pot. Bring to a boil, reduce heat, cover, and simmer until just tender and most liquid is absorbed, about 10–12 minutes. Remove from heat and let cool slightly.
3. In a skillet, heat 1 tbsp (15 ml) oil over medium heat. Sauté the chopped onion until soft and translucent, about 6–8 minutes. Add garlic and cook 1 minute more. Remove from heat and let cool.
4. In a large bowl, combine the cooked rice, ground meat, sautéed onion and garlic, egg (approx. 50 g), breadcrumbs, parsley, marjoram, salt, and pepper. Mix until evenly combined but do not overwork.
5. Fill each prepared bell pepper tightly with the meat and rice mixture, pressing down to eliminate air pockets. Replace the pepper tops if desired.
6. In a separate bowl, whisk together crushed tomatoes, stock, tomato paste, sugar if using, and remaining 1 tbsp (15 ml) oil. Pour a thin layer of the tomato sauce into the bottom of the baking dish and arrange the stuffed peppers upright in the dish.
7. Spoon remaining sauce over and around the peppers, covering bottoms of the peppers by about 1/3. Cover the dish tightly with foil and bake for 35 minutes.
8. Remove foil and bake an additional 15–20 minutes until peppers are tender and filling is cooked through (internal temp of filling should reach 160°F / 71°C). If sauce is too thin, transfer peppers to the stovetop and simmer uncovered a few minutes to thicken.
9. Serve hot with a dollop of sour cream or crème fraîche if desired and additional chopped parsley.