Stuffed pepper

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Gefüllte Paprika (Stuffed peppers)

Serves: 4


  • 4 green peppers
  • 200 g minced veal or pork
  • 6 tbsp. rice (cooked, ideally Basmati rice)
  • 1 egg
  • 1 onion
  • Butter for frying
  • 1 tbsp. parsley (chopped)
  • Salt
  • Pepper (from the mill)
  • Caraway (whole)
  • Nutmeg (ground)

For the tomato sauce:

  • 500 g tomatoes
  • 250 ml beef stock
  • 1 onion
  • 50 g butter
  • 30 g flour
  • 1 tbsp. tomato purée
  • 1.5 tsp. sugar
  • Juice of 1/2 lemon
  • 1 cinnamon stick
  • 3 cloves
  • 5 allspice berries
  • 5 peppercorns
  • 1 bay leaf
  • Salt
  • Pepper (from the mill)


Cut out a lid at the stalk end of the washed peppers. Remove the seeds and white pith, and wash the inside of the peppers. Allow to drain. Finely chop the onion and fry in a little butter until a pale golden color. Chop the parsley finely and stir in. Mix the onions into the minced meat, add the egg, and season with salt, pepper, and nutmeg. Mix in the cooked rice. Fill the peppers with the mixture and close with the lid inserted upside down. Melt a little butter and sear the pepper skins all over in it. Place in a heatproof mold together with the butter and pour on the prepared tomato sauce. Cook in a pre-heated oven for about 45 minutes at 160 °C (320 °F). Turn the pepper skins regularly.

For the tomato sauce, finely chop the onion and fry in hot butter until a pale golden color. Stir in the tomato purée. Add the sugar, lemon juice and all spices and bring everything to the boil. Leave to simmer over a medium heat for about 20 minutes. Season with salt and pepper. Remove the spices again, if possible. Purée with a hand blender and strain through a fine sieve.

Cooking time: Pepper skins 45 minutes, sauce 20 minutes

Recommended accompaniment: Salted potatoes

Recipe is taken from:

Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook
ISBN: 978-3-85431-380-9
Pichler Verlag

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