Stuffed Peppers Recipe
Stuffed peppers recipe. The stuffed peppers are called gefuellte Paprikaschoten in Germany.
Ingredients for stuffed peppers recipe:
- 6 bell peppers in different colors
- 600 g (1.32 lb.) of ground beef
- 2 eggs xl
- 200 g (7.05 oz) of diced onions for meat filling
- 2 teaspoons of mustard
- 2 teaspoons of salt for meat filling
- ½ teaspoon of pepper
- ½ teaspoon of paprika
Ingredients for gravy:
- 4 tablespoons of olive oil
- 450 g (15.87 oz) of fresh tomatoes OR canned tomatoes peeled
- 200 g (7.05 oz) of diced onions for gravy
- 2-3 cloves of garlic
- ½ teaspoon of paprika
- 2 teaspoons of salt
- 1 tablespoon of lemon juice
- 2 tablespoons of sour cream OR crème frâiche
- 1 l (1.05 qt) of water
- 3-4 tablespoons of cornstarch
Preparation of stuffed peppers recipe:
To prepare the meat filling for the bell peppers, mix the ground beef, diced onions, eggs, mustard, salt, pepper, and paprika using a handheld mixer.
Wash the bell peppers and dry them with a kitchen paper towel. Cut off the bottom of the bell peppers horizontally to create a lid. Clean the bell peppers inside and remove the seeds. Stuff the bell peppers with the meat filling, place the lid on top of the pepper, and secure with a toothpick. Set aside.
Peel the fresh tomatoes. To peel the fresh tomatoes, place them in a bowl. Use some boiling water to pour over the tomatoes. Let the tomatoes sit in the hot water for about one minute, take them out and it will be easy to pull off the skin. Dice the fresh or canned tomatoes.
Finishing of stuffed peppers recipe:
Heat the oil in a saucepan. Add the diced onions and garlic and roast them in the oil until transparent. Add the diced tomatoes and mix. Pour a little water into the saucepan before placing the stuffed peppers in it. Fill the saucepan with water until the peppers are covered. Bring to a boil, turn down the heat to medium low and let the peppers simmer for about 45-50 minutes.
Take the peppers out of the saucepan and place them on a plate. Pass the liquid from the saucepan through a sieve or a food mill. Make sure you have 1 l — 1.05 qt of liquid; if necessary add some water. To make the gravy, pour the liquid in a saucepan and bring it to a boil. Add the paprika, salt, lemon juice and crème frâiche or sour cream. Dissolve cornstarch in 3-4 tablespoons of water and add it to the gravy to thicken.
Place the stuffed peppers back into the gravy. Serve the peppers with rice or Oma’s homemade spaetzle.