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Stuffed Bell Peppers with Smoky Paprika Sauce

Stuffed Bell Peppers with Smoky Paprika Sauce

These stuffed bell peppers are a tried and true recipe from my mother and grandmother. Stuffed with a mixture of ground beef and pork as well as rice, caramelised onions and parsley this recipe make you feel all warm and cosy on the inside!
5 from 12 votes
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Course: Main
Cuisine: Russian
Keyword: healthy stuffed peppers, stuffed bell peppers, stuffed peppers
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 440kcal


  • 1 tbsp olive oil
  • 1 onion, medium chopped
  • ½ lbs ground beef, extra lean
  • ½ lbs ground pork, extra lean
  • 50g/1/2cup rice cooked
  • 25g/1/2cup fresh parsley chopped
  • 2 tsp salt
  • ½ tsp black pepper
  • 10 bell peppers, medium variety of colours
  • 375ml/1 ½ cups sour cream or creme fraiche
  • 375ml/1 ½ cups tomato passata or crushed tomatoes
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1-2 bay leaf


  • Preheat your oven to 180C/350F. Cook rice or use leftover rice. If you are cooking ½ 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 the bay leaf, cover with a lid and put in the preheated oven for 40-50 minutes until the peppers are soft.


Calories: 440kcal | Carbohydrates: 33g | Protein: 20g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 1353mg | Potassium: 1004mg | Fiber: 6g | Sugar: 14g | Vitamin A: 7249IU | Vitamin C: 267mg | Calcium: 127mg | Iron: 3mg