Stuffed Bell Peppers with Smoky Paprika Sauce

Stuffed Bell Peppers with Smoky Paprika Sauce

5 from 2 votes
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Course: Main
Cuisine: Russian
Keyword: stuffed bell peppers
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4 -6
Author: Julia Frey of Vikalinka


  • Olive oil- 1 tbsp.
  • Onion chopped-1
  • Extra lean ground beef- 1/2 lbs
  • Extra lean ground pork-1/2 lbs
  • Rice cooked- 1/2 cup
  • Flat leaf parsley chopped- a bunch
  • Salt- 2 tsp.
  • Pepper- 1/2 tsp.
  • Bell Peppers any colour but I prefer yellow and red- 10 medium
  • Creme Fraiche or Sour Cream- 1 1/2 cups
  • Crushed Tomatoes- 1 1/2 cups
  • Smoked Paprika- 1 tsp.
  • Salt- 1 tsp.
  • Bay leaf- 1-2


  • Preheat your oven to 180C/350F
  • Cook rice or use leftover rice. If you are cooking 1/2 cup of rice just for this recipe I usually cook it the same way as I do pasta. Bring water to a boil in a pot and add rice to it, cook for 7-10 minutes.
  • Heat one tablespoon of oil in a pan gently saute the chopped onion over medium low heat until softened for 5-7 minutes.
  • In a large bowl combine beef, pork. onion, rice, chopped parsley, salt and pepper.
  • Wash peppers, cut the tops off and removes the cores with seeds and membranes by gently pulling and twisting them out of the peppers.
  • Stuff peppers with the meat filling. If you have any leftover filling roll it into meatballs.
  • Then stand them up in a casserole dish and put the meatballs (if you have any) on top. Choose a casserole dish where all the peppers can fit while standing up.
  • Make sauce by mixing creme fraiche or sour cream with crushed tomatoes, then add paprika and 1 tsp. of salt. Pour the sauce over the peppers, add your bay leaf, cover with a lid and put in the preheated oven for 40-50 minutes until the peppers are soft.
  • After 40 minutes in the oven sour cream based sauce becomes even more delicious through absorbing the flavours of the peppers and the meat.