Classic Stuffed Peppers with Creamy Paprika Sauce

A traditional stuffed pepper recipe inspired by my mother’s kitchen, but with a lighter, creamy sauce instead of the usual thick roux. The filling is hearty and flavorful, combining pork, rice, and fresh herbs — perfect comfort food for any occasion. If you prefer a thicker sauce, simply increase the flour in the roux.

🕒 Prep Time: 30 min

🍳 Cook Time: 1 hour

🍽️ Servings: 15 stuffed peppers

🧾 Ingredients

For the peppers and sauce:

15 large bell peppers
1 cup tomato paste (bulion)
3 tbsp all-purpose flour (adjust for thicker sauce)
4 tbsp vegetable oil
Salt, pepper, paprika (to taste)

For the filling:

650 g ground pork (or mix of pork and beef)
300 g short-grain rice
1 large onion, finely chopped
2–3 tbsp vegetable oil
1 tsp black pepper
2 tsp salt
2 tsp homemade vegeta seasoning (or substitute with a mix of herbs and spices)
1 tsp paprika
6 sprigs parsley, chopped
2 sprigs dill or thyme, chopped
200 ml tomato paste (bulion)
1 egg

👨‍🍳 Instructions

1. Prepare the filling

Sauté the chopped onion in hot oil until soft and translucent.
Remove from heat and stir in paprika.
In a large bowl, mix together ground meat, rice, sautéed onion, tomato paste, egg, herbs, and seasonings until well combined.

2. Prepare the peppers

Cut off the tops of the peppers and remove seeds and membranes.
Rinse under cold water to clean.
Fill each pepper loosely with the prepared filling, leaving about 1 finger-width space at the top to allow rice to expand.

3. Cook the peppers

Place the stuffed peppers upright in a large pot, packing them tightly to prevent tipping.
Put the pepper tops on.
Pour water to cover about half the peppers and add 2 tsp salt.
Bring to a boil, then reduce heat to medium-low, cover, and simmer for 40–45 minutes.

4. Make the sauce

Heat oil in a saucepan, add flour, and stir quickly to form a paste (roux).
Gradually whisk in tomato paste mixed with paprika and pepper, thinning with hot water from the pot as needed to create a smooth, pourable sauce.
Pour sauce over the peppers, bring to a gentle boil, and simmer until sauce thickens slightly (about 10 minutes).
Adjust salt and pepper to taste.

5. Serve

Serve the stuffed peppers topped with sauce and a dollop of sour cream.

🍴 Serving Tips

This dish pairs wonderfully with rustic bread and a fresh salad. It’s a comforting classic that’s perfect for family dinners or festive occasions.

📝 Final Thoughts

The balance of tender meat, creamy rice, and smoky paprika sauce makes these stuffed peppers irresistible. Adjust the sauce thickness to your liking — lighter or thicker — and enjoy a taste of home-cooked tradition.