Paprika, or pepper, is very popular in Austrian cuisine and Stuffed Peppers are a particularly loved and ingenious dish! The crunchy peppers and hearty, well-seasoned minced meat, rice and onion filing are the perfect combination. Served with a tangy tomato sauce, this is a dish which all Austrians know and love.
- 4 peppers (whole)
- 1 bread roll (stale, to soak)
- a little milk (for soaking)
- 400 g minced beef
- 3 garlic cloves (finely chopped)
- 3 tbsp oil
- a little soup (or water)
- 1 tbsp parsley (finely chopped)
- 150 g rice (optional)
For the tomato sauce:
- 1 kg tomatoes (chopped)
- 1 onion (finely chopped)
- 2 tbsp oil
- 2 tbsp tomato puree
- a little flour
- 200 ml soup (or water)
- 2 bay leaves
- 1 tbsp sugar
Directions for Stuffed Peppers
- Wash peppers and carefully remove the tops and stems. Deseed and take care to ensure that the peppers keep their shape.
- Soak the hardened bread in a little milk, tear into pieces and mix with the minced meat.
- Finely chop the garlic and fry briefly in a little oil on a high heat. Add the meat and fry. Add the soup, parsley and seasoning and mix well.
- Once the meat is cooked, use the mixture to carefully fill the peppers and then place the lids back on.
- To make the tomato sauce, wash the tomatoes and chop. Peel and finely chop the onion, fry in a little oil, deglaze with the tomato puree and add the chopped tomatoes. Thicken with a little flour and pour over a little soup. Season well with the seasoning, add a little sugar to taste and let the sauce simmer for approx. 30 minutes. Remove the bay leaf.
- Finally, pour the tomato sauce over the Stuffed Peppers and bake in the oven at 180°C/ 350 °F for approx. 45 minutes.
Stuffed Peppers GOES WELL WITH Rice.
The rice can also be mixed with the meat mixture instead of the soaked bread.
HISTORY BOX OF STUFFED PEPPERS
It was originally Christopher Columbus who brought the pepper from South America to Europe and ensured it became widespread. Similar to the tomato, the aromatic pepper was originally popular as an attractive decorative plant and it wasn’t until the 17th century that poorer people started using it as an alternative to the considerably more expensive black pepper.