Stuffed peppers with rice and tomatoes
One of my favorite dishes from childhood which we often had in Germany (I think this dish is originally Hungarian?). My favorite part is the hint of nutmeg and paprika in the pepper filling! I always bake the peppers in the oven but you can simmer on the stove on low heat as well :) Note, if you don't have nutmeg and/or paprika, it's still delicious with any herbs!
Background: This is one of my favorite German dishes. There are lots of variations for stuffed peppers, but in Germany we usually add nutmeg and paprika powder!
- Small bell peppers or paprika (2-3)
- Onion (1/2)
- Garlic (1 clove)
- Herbs such as thyme, oregano, basil, etc. (1-2 Tbsp )
- Canned tomatoes, whole or crushed (1/2 can )
- Rice (150 ml (2/3 US cup))
- Water (or broth) (200 ml)
- Paprika (if you have) (2 tsp or so)
- Ground pork, beef or mix (150 g)
- Nutmeg (if you have) (1/4 - 1/2 tsp)
- Tomato paste (1 Tbsp)
- Olive oil (1 Tbsp)
- Cheese for topping (Optional- mozzarella, Parmesan, etc., Optional!) (a couple pinches)
Preheat oven to 180C/350F. Cut tops from peppers and remove seeds. Mince onions and garlic. Wash rice in strainer and let water drain.
If using fresh herbs, chip them roughly.
Saute onions and garlic in some olive oil until softened. Set aside 2 Tbsp for the meat filling.
Add 1/2 can of tomatoes, rice, half of the herbs, and 200 ml water.
Bring to a simmer and let cook on low for 5-7 minutes. The sauce should thicken a little. Add paprika powder and season with salt and pepper to taste.
For the filling: In a bowl, add ground meat, 2 Tbsp of sauteed onions and garlic, half of the herbs, nutmeg (and some paprika if you like!), and tomato paste. Sprinkle with salt and pepper, and mix well.
Stuff each pepper with as much filling as you can squeeze in ;) Don't worry if there's left over filling, we'll just toss it in with the rice sauce! Arrange in an oven dish.
Mix in any left over filling with tomato-rice sauce and pour evenly over pepper. If sauce seems too thick, add a couple Tbsp water. If using cheese, sprinkle just a little over top.
Cover dish with foil and back at 180C/350F for 45-60 minutes until filling is cooked. (If using stove, cover and simmer on low)
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.