Paprika-Spiced Stuffed Peppers

Paprika-Spiced Stuffed Peppers

Plenty of paprika lends a lightly pungent flavor and vibrant red color to the creamy sauce and the pork, beef and rice filling in this Hungarian-inspired stuffed peppers recipe.

From EatingWell: September/October 2012
Yield: 6 servings, 1 pepper & 1/2 cup sauce each
Active Time: 1 hour
Total Time: 2 hours 10 minutes


Peppers & Stuffing

  1. 6 medium red bell peppers
  2. 1 tablespoon extra-virgin olive oil
  3. 2 cups finely chopped onion
  4. 1 tablespoon minced garlic
  5. 3 tablespoons paprika, preferably sweet Hungarian
  6. 2 1/2 cups cooked long-grain or instant brown rice
  7. 1 large egg, lightly beaten
  8. 1 tablespoon chopped fresh marjoram
  9. 3/4 teaspoon salt
  10. 1/2 teaspoon ground coriander
  11. 1/2 teaspoon ground cumin
  12. 1/2 teaspoon freshly ground pepper
  13. 12 ounces lean ground beef
  14. 12 ounces lean ground pork (see Tip)


  1. 1 14-ounce can diced tomatoes
  2. 1 cup reduced-sodium chicken broth
  3. 1 cup finely chopped leeks, white and light green parts only
  4. 1 tablespoon paprika, preferably sweet Hungarian
  5. 1/4 teaspoon salt
  6. Freshly ground pepper to taste
  7. 1 cup reduced-fat sour cream


  1. Preheat oven to 350°F.
  2. Cut tops off peppers and remove seeds. If the peppers don’t stand on their own, remove a thin slice off the bottoms; set the peppers aside. Finely chop the tops.
  3. To prepare stuffing & stuff peppers: Heat oil in a medium skillet over medium heat and add onion. Cook, stirring, for 5 minutes. Add chopped pepper tops. Cook, stirring, 3 minutes more. Add garlic and 3 tablespoons paprika; cook, stirring, 1 minute more. Transfer the mixture to a medium bowl. Let cool for 5 minutes. Stir in rice, egg, marjoram, 3/4 teaspoon salt, coriander, cumin and pepper. Add beef and pork and gently knead the mixture until well blended. Mound about 1 cup of the stuffing into each pepper.
  4. To prepare sauce: Drain tomatoes and combine with broth, leeks and 1 tablespoon paprika in a Dutch oven. Bring to a simmer over medium-high heat; simmer for 5 minutes. Season with 1/4 teaspoon salt and pepper. Place the stuffed peppers in the pot and cover with a lid or foil.
  5. Bake the peppers until tender and an instant-read thermometer inserted into the stuffing registers 150°F, 50 minutes to 1 hour. Uncover and continue baking for 10 minutes more. Transfer the peppers to a warm serving platter; tent with foil to keep warm. Using caution (the handles will be hot), place the pot on a burner over medium-high heat. Simmer the sauce until reduced by about half, 4 to 8 minutes. Remove from heat and whisk in sour cream. Serve the peppers with the sauce.

Tips & Notes


Nutrition Per Serving: 430 calories; 17 g fat (7 g sat, 6 g mono); 114 mg cholesterol; 40 g carbohydrates; 30 g protein; 7 g fiber; 692 mg sodium; 900 mg potassium.

Nutrition Bonus: Vitamin C (270% daily value), Vitamin A (132% dv)

2 1/2 Carbohydrate Serving

Exchanges: 3 medium-fat meat, 3 vegetable, 1 starch, 1 fat