I’ve always loved the way stuffed paprika brings together bold flavors and comforting textures in one dish. The key lies in balancing the savory filling with the sweetness of the peppers, but there’s a trick to keeping them tender without losing their shape. If you’re looking for a recipe that delivers depth without complexity, this one might just change how you see this classic. The secret starts with the right blend of spices.
Recipe
Let me tell you, this stuffed paprika recipe is the kind of dish that will make you the star of any dinner table—yes, it’s *that* good.
Imagine tender, sweet bell peppers stuffed to the brim with a savory, herb-infused filling of ground meat and rice, all simmered in a rich tomato sauce that’s just begging to be mopped up with crusty bread.
What makes it special? It’s the perfect balance of flavors—earthy paprika, bright herbs, and a touch of smokiness that lingers with every bite.
I’ve been making this for years, and it’s one of those recipes that never fails to impress, whether it’s a cozy family dinner or a gathering with friends.
The best part? It’s surprisingly simple to pull off, even if you’re not a kitchen pro. Trust me, once you try it, you’ll wonder why you didn’t make it sooner.
Ingredients
For the ultimate stuffed paprika, choosing the right ingredients is key to achieving that perfect balance of flavor and texture. Fresh, vibrant produce and high-quality proteins will elevate this dish from simple to spectacular. Here’s what you’ll need, with some insider tips and swaps to make it your own:
For the Peppers:
- 6 large bell peppers (red, yellow, or orange work best for sweetness)—look for firm, smooth skins without blemishes.
- 1 tbsp olive oil—essential for roasting; it helps the peppers soften and caramelize beautifully.
For the Filling:
- 1 lb ground beef or turkey—opt for 80/20 beef for juiciness, or turkey for a lighter option.
- 1 cup cooked rice—medium or long-grain works best. Substitute with quinoa for a protein boost.
- 1 medium onion, finely chopped—yellow onions are ideal for their balanced sweetness.
- 2 garlic cloves, minced—fresh garlic is a non-negotiable for that aromatic depth.
- 1 can (14 oz) diced tomatoes—use fire-roasted for extra smokiness.
- 1 tsp smoked paprika—this is the secret weapon for a rich, smoky flavor.
- 1 tsp ground cumin—adds warmth and complexity.
- 1/2 cup shredded cheese (cheddar or mozzarella)—for gooey, melty goodness.
For the Sauce:
- 1 can (15 oz) tomato sauce—choose a plain, no-salt-added version for better control over seasoning.
- 1/2 cup chicken or vegetable broth—keeps the dish moist and ties the flavors together.
Extras for Garnish:
- Fresh parsley or cilantro—a sprinkle adds freshness and color.
- Extra shredded cheese—for a golden, bubbly topping when baked.
Pro Tip: If you’re short on time, skip cooking the rice from scratch and use leftover or pre-cooked rice. For a vegetarian twist, swap the ground meat with lentils or crumbled tofu and add extra spices for bold flavor.
How to Make the Best Stuffed Paprika Preparation Steps
- Rest before serving: Let the peppers sit for 5 minutes after baking.
- This helps the filling set and makes them easier to handle. *(Flexibility: Swap cheese for breadcrumbs or omit for a dairy-free version.)*
Nutrition
This stuffed paprika recipe is packed with nutrients and flavor. Here’s the nutritional breakdown per serving:
| Nutrient | Amount per serving |
|---|---|
| Calories | 220 kcal |
| Protein | 12 g |
| Carbohydrates | 20 g |
| Fat | 10 g |
| Fiber | 5 g |
| Sodium | 450 mg |
Chef Tips
Making stuffed paprika even better comes down to a few simple tricks. I always blanch the peppers briefly to soften them and preserve their color.
Use a mix of ground meats for depth of flavor, and don’t skimp on seasoning—paprika, garlic, and herbs are essential. Let the filling sit to meld flavors.
Bake them covered first, then uncover to brown. Serve with a dollop of sour cream for richness.
