German cuisine · Meat & Kebab

Stuffed Bell Peppers

Bell peppers filled with a ground beef and rice mixture, slowly braised tender in tomato sauce.

Ingredients · for 4 servings

• 4 large bell peppers
• 500 g ground beef
• 100 g long-grain rice
• 2 onions
• 2 cloves garlic
• 1 egg
• 1 can tomatoes (400 g)
• 2 tbsp tomato paste
• 300 ml vegetable stock
• 2 tbsp olive oil
• 1 tsp sweet paprika powder
• Salt, pepper

Instructions

1. Parboil the rice in plenty of salted water for 6 min., drain and let cool; cut the tops off the bell peppers and remove the seeds and white membranes.
2. Finely dice one onion and the garlic, sauté in 1 tbsp olive oil for 4 min. until translucent, and let cool.
3. Knead the ground beef vigorously with the parboiled rice, the cooled onion mixture, the egg, paprika powder, salt and pepper, and loosely fill the peppers with it – don't pack tightly, as the filling expands.
4. Dice the second onion, sauté in the remaining olive oil in a wide pot for 4 min., stir in the tomato paste and toast for 1 min., then add the canned tomatoes and vegetable stock and bring to a boil.
5. Set the stuffed peppers upright in the sauce, put the tops back on and braise covered over low heat for 45 min. until the peppers are soft and easily pierced.
6. Season the sauce with salt and pepper, spoon over the peppers and serve with boiled potatoes or white bread.