Gefüllte Paprika in Tomatensoße (Stuffed Peppers in Tomato Sauce)

• 120 g Long-grain white rice
• 4 medium Green pepper, firm, evenly sized
• 1 medium Yellow onion
• 2 cloves Garlic
• 2 tbsp Sunflower oil
• 500 g Minced beef
• 1 Egg
• 2 tsp Sweet paprika
• 2 tsp Fine sea salt
• ½ tsp Black pepper
• 700 g Tomato passata
• 400 ml Beef stock

1. Rinse the rice under cold water until the water runs mostly clear. Cook in a small pan of lightly salted water for 8 minutes, then drain well and leave to cool slightly. It should be partly cooked, not fully tender.
2. Meanwhile, cut the tops off the peppers and remove the seeds and white pith. Finely dice the pepper tops (discard the stalks) and set aside. Keep the hollowed peppers ready for stuffing.
3. Finely dice the onion and crush the garlic. Heat the sunflower oil in a large pot over medium heat, then cook the onion with the diced pepper tops for 6 to 8 minutes until softened. Stir in the garlic for 30 seconds, then scrape into a mixing bowl to cool for a few minutes.
4. Add the minced beef, par-cooked rice, egg, sweet paprika, 1 tsp of the fine sea salt, and the black pepper to the bowl. Mix with clean hands until evenly combined, but do not overwork it. Stuff the mixture into the peppers, pressing gently, and leave a little space at the top for the rice to expand.
5. Pour the tomato passata and beef stock into the pot and stir, scraping up any bits from the base. Season with the remaining 1 tsp fine sea salt, then bring to a gentle simmer. Lower the heat so the sauce barely bubbles.
6. Nestle the stuffed peppers upright in the sauce, cover with a lid, and simmer gently for 45 to 50 minutes. The peppers should be tender and the filling should be cooked through. If the sauce thickens too much, add a small splash of water and keep the simmer gentle.
7. Rest the pot off the heat for 5 minutes, then spoon sauce over each pepper to serve. Taste the sauce and adjust seasoning with a little more fine sea salt and black pepper if needed. Serve hot with extra sauce spooned over the top.

Made this recipe? Rate it — a comment is optional.