Let us take you on a culinary journey to the heart of German traditional cuisine. German Stuffed Bell Peppers will burst into your mouth with a mix of all the flavors and colors one can think of. It is one of the native Germans’ favorite dishes. Imagine juicy bell peppers stuffed with a warm mix of ground meat and spicy-flavored herbs for your hands. The savory and rich filling will playfully contrast the tender and translucently sweet peppers.
Cooking German Stuffed Bell Peppers, however, takes effort, expertise, and attention to detail. Salt, pepper, and other seasonings spice the meat, which is a blend of pork and beef. Smoked paprika, the most recognizable warm and smoky flavor in German dishes, adds a harmoniously warm and smoky note.
Fresh parsley, dill, and other aromatic plants contribute to the invigorating jingle. Fresh and fatty rice gives the feeling of cells and threads. When you produce this dish, the rich tang of tomato sauce will be among the first scents you smell. The tomato sauce moistens the dish. German-stuffed bell peppers are more than meals they are a mindset.
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What do Germans call bell pepper?
German uses the word “Paprika” to describe bell peppers, which are the mildest, bell-shaped variety of pepper. When English speakers read recipes, they may find this confusing, as “paprika” specifically refers to the dried, ground spice from chili peppers. In German, it refers to the whole bell pepper fruit.
The plural form of the word would be “Paprikas” or “Paprikaschoten”—literally, “pepper ods.” Some regional variations exist, like “Peperoni” in some parts of Switzerland and South Tyrol. But across Germany, Austria, and many other German-speaking areas, it is the most common term to describe the sweet, crispy pepper that comes in many colors: green, red, yellow, orange, etc.
As a result, in a Germanic recipe, “paprika” refers to the fresh bell pepper as a vegetable component, not the bean powder. To avoid ambiguity, people often identify “Paprika” spice as “Paprikapulver” or “Paprikagewürz.”
What are Stuffed Bell Peppers Made of?
Most German Stuffed Bell Peppers recipes are typically based on stuffing, which includes browned ground meat—from beef, turkey, or a mix of the two—cooked rice—or another grain, such as quinoa or farro—aromatics, such as onions and garlic—and tomatoes or tomato sauce. Cook the ground beef usually with garlic, onions, and seasonings like cumin, paprika, or Italian spices. Then stir in the chopped or crushed tomatoes and cooked rice or grain.
Stir in some grated cheese, such as parmesan, mozzarella, or cheddar, or use it as a topping. Then we load the hollowed-out bell pepper halves with the flavorful mixture, bake the peppers till they are soft, and heat the stuffing through. The warm, delicious filling finds an edible vehicle in the entire pepper.
How Do You Say Stuffed Peppers in German?
Gefüllte Paprika, or stuffed peppers, is a traditional German dish that features bell peppers stuffed with a lip-smacking filling. A mixture of finely ground meat, either beef, pork, or a combination of both, cooked rice or breadcrumbs, finely chopped onions and garlic, and soft herbs like parsley fill the cavity of the peppers, which are usually red, yellow, or orange in color. Season the filling with paprika, salt, pepper, and occasionally tomato paste or sauce. Place the meat filling into the pepper halves and stack them in tight rows in a deep baking dish.
Then we bake them in the oven, regularly flooding them with tomato sauce juices. This method of cooking involves covering and steam-cooking the filling inside the shell, allowing the taste and moisture to penetrate the pepper halves thoroughly. We then serve the dish hot as a complete meal. The traditional blend of powerful herbaceous beef and soft sweet pepper creates a satisfying and delicious supper.
What Are the Ingredients Used in German Stuffed Bell Peppers
A typical list of ingredients for German stuffed bell peppers, hence “gefüllte Paprika,” is the following:
- Bell peppers: red, yellow, orange, or a mix of any color. We hollow out the bell peppers to fill them with the mixture.
- Ground meat, of any kind, is common, but a combination of ground beef and ground pork is also common.
- Onions, a small diced variety, add flavor and aroma.
- Garlic mince makes the stuffing tastier and more savory.
- Cooked rice or raw breadcrumbs The ground meat ingredient combines with the rice or breadcrumbs, acting as a filler.
- Tomato paste or canned tomatoes are used to make a very flavorful tomato sauce for the stuffed peppers to bake in.
- The spice paprika, either sweet or smoked, adds a very peculiar German taste to the dish.
- Herbs like parsley, oregano, thyme, etc., fresh or dried, add that extra layer of flavor to the stuffing.
- Using one egg per approximately 1 pound improves the binding of the mixture.
- Salt and pepper to taste. Note that the combined mixture is a solid ball or rounded shape.
The German Stuffed Bell Peppers are usually baked in a tomato sauce made from tomato products, water, broth, or any other liquid, as well as seasonings such as paprika, salt, and pepper.
It is optional to add mustard or cheese, such as mozzarella or Parmesan.
What is The Cooking Method for German Stuffed Bell Peppers
- Clean green bell peppers, chop off the tops, and remove the seeds and membranes. Some recipes include gently blanching or boiling peppers before stuffing.
- The filling is made by mixing lean ground beef and pork, cooked rice grains or breadcrumbs for texture, chopped white onions and minced garlic for taste, fresh parsley or other herbs for aroma, paprika, salt, and ground black pepper. Sometimes an egg is whisked in to bind everything.
- The hollowed pepper halves or whole peppers are then tightly packed with the meat and rice mixture, overflowing with the savory filling.
- In a baking dish, the stuffed peppers are arranged and a simple but delicious tomato sauce is poured around them, creating a shallow braising liquid.
- Covered at first to allow gentle cooking, the dish bakes in the oven at a moderate temperature, sometimes uncovered later on to reduce and caramelize the sauce. Typical cooking times involve 30-45 minutes at 350 degrees Fahrenheit, or 20-25 minutes at a hotter 450 initially before lowering to a gentler 350 for an hour total.
- Some recipes include cooking the stuffed peppers in tomato juice for 30–40 minutes on the stovetop.
- After softening, the peppers are topped with delicious tomato sauce. To soak up the last drop, rice, potatoes, or crusty bread are served.
In essence, the traditional German method stuffs bell peppers with a savory meat and rice mixture, surrounds them with tomato sauce, and then slow bakes or simmers them until the peppers soften completely and the filling is hot all the way through.