Include in Print View:

Stuffed Peppers Paprika

Stuffed Peppers Paprika recipe image
These Stuffed Peppers Paprika offer a comforting, hearty meal that balances the earthy sweetness of green peppers with a robust pork and rice filling. The mixture is seasoned with aromatic garlic, salt, and vibrant paprika, then baked in a luscious tomato paste sauce until tender. The egg binds the filling perfectly, ensuring each bite is cohesive and flavorful. This dish is ideal for family dinners, potlucks, or meal prep, as it holds up well for leftovers. The combination of lean protein and vegetables makes it satisfying yet approachable. Serve hot with crusty bread to soak up the delicious sauce.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 564.5
Dietary: Gluten-free
Description
These Stuffed Peppers Paprika offer a comforting, hearty meal that balances the earthy sweetness of green peppers with a robust pork and rice filling. The mixture is seasoned with aromatic garlic, salt, and vibrant paprika, then baked in a luscious tomato paste sauce until tender. The egg binds the filling perfectly, ensuring each bite is cohesive and flavorful. This dish is ideal for family dinners, potlucks, or meal prep, as it holds up well for leftovers. The combination of lean protein and vegetables makes it satisfying yet approachable. Serve hot with crusty bread to soak up the delicious sauce.
Ingredients
  • 6 md Green peppers
  • 1 pound Pork; lean, ground
  • 1/2 cup Onion; chopped
  • 1 Garlic Clove; minced
  • 2 teaspoon Salt
  • 2 teaspoon Paprika
  • 1/4 teaspoon Black pepper
  • 1 1/2 cup Rice; cooked
  • 1 Egg; beaten
  • 6 ounce Tomato paste
  • 1 1/2 cup Water
Directions
  1. 1
    Preheat oven to 375 degrees F (190 degrees C).
  2. 2
    Cut the tops off the green peppers and remove seeds and membranes.
  3. 3
    Bring a large pot of salted water to a boil. Add peppers and blanch for 5 minutes. Drain and set aside.
  4. 4
    In a skillet over medium heat, cook ground pork, chopped onion, and minced garlic until the pork is browned and cooked through.
  5. 5
    Drain excess fat from the skillet if necessary. Transfer mixture to a bowl and let cool slightly.
  6. 6
    Stir in salt, paprika, black pepper, cooked rice, and the beaten egg. Mix thoroughly until well combined.
  7. 7
    In a small bowl, whisk together tomato paste and water until smooth.
  8. 8
    Pour 1 cup of the tomato mixture into the pork filling and stir to combine.
  9. 9
    Stuff the blanched peppers with the pork mixture, packing it in firmly.
  10. 10
    Place stuffed peppers upright in a shallow baking dish.
  11. 11
    Pour the remaining tomato mixture over and around the peppers.
  12. 12
    Bake uncovered for 25 to 30 minutes, or until peppers are tender and filling is heated through.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 564.5kcal
% Daily Value *
Total Fat 17.6g28%
Saturated Fat 6.0g30%
Cholesterol 90.8mg31%
Sodium 10794.8mg450%
Total Carbohydrate 64.9g22%
Dietary Fiber 10.8g44%
Sugars 20.1g
Protein 41.6g84%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Garnish with fresh parsley before serving if desired.

Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat in the microwave or oven.

Variation: Use red or yellow bell peppers for a sweeter flavor and vibrant color.

Keywords: stuffed peppers, paprika, pork, rice, green peppers, tomato sauce, garlic, baked, dinner, comfort food, vegetables, protein, easy recipe, meal prep, family dinner
Read it online: https://www.chefs-mate.com/recipe/stuffed-peppers-paprika/