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Gefüllte Paprikaschoten

Beef Schaschlik

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The German influence in this classic US retro dish I feel comes from the blend of 3 different meats. While ground beef or Hackfleisch is available in Germany it is not the "Go To" meat that it has been in the U.S. for decades, both cheap and plentiful, while ground veal and pork were not as popular.

I look at many of the mince style recipes like Koningsberger Klopse and find the blend common.

The combination of ground beef, pork and veal is such a harmonious blend that you have to try it to believe it. I definitely feel it's worth the effort and cost. The flavor is well rounded and the texture of the mix is superior.

This recipe is different than most that you will find because I don't cook the meat first before I stuff the pepper. I feel the result is a nicer as the mix will

congeal like a meatloaf or large meatball and not fall apart as much. You can if you want cook the meat with the onions and garlic and then mix in half again as much cooked instead of uncooked rice.

This dish is sometimes considered Retro-Essen in Germany. It was probably more popular in the 50's and 60's just as it was in the United States.

I found a recipe in this 1963 German cookbook by Margarete Kalle
called "Bitte zu Tisch" which means ... "Come to Dinner"

Prep time: | Cook time: | Total time:1hr | Yield: 8 peppers , Serving size: 1 pepper | Calories per serving: 458 | Fat per serving: 20 gr | carbs per serving: 41 gr | protein per serving: 28 gr


2 lbs ground meat
I use a combination of ground beef, ground pork and ground veal.
2 cups chopped onion (Spanish or white)
1 tablespoon chopped garlic
1 cup raw rice
Spice Mix
4 tablespoons paprika
2 teaspoons ground caraway seed (optional)
4 teaspoons dried marjoram or oregano leaves
3 teaspoons salt
2 teaspoons pepper

8 Bell peppers any colors
2 large eggs

2 cups chopped onion, small dice
1 heaping tablespoon fresh chopped garlic
1 jar of basic Italian pasta sauce (may substitute tomato sauce)
1 can of whole tomatoes, preferebly Italian pear tomatoes
1/4 cup tomato paste

* may substitute 1 and 1/2 cups cooked rice.


Hand Held Immersion Blenders


Gather your ingredients together. I roughly used the same amount of ground meat (Hackfleisch) from each of the different varieties.

Close up of the different meats in the mixing bowl. You can skip the next step of cooking the onions, garlic and spices but it does increase the flavor, the onions turn sweet and the garlic and spices open up and release their goodness. You will be able to smell their great aroma.

I put the onions and garlic in at the same time in the pan but keep them seperate. I like the garlic to hit the high heat of the oil by itself while I stir it around to keep it from burning.

Then add 1/2 the spice mix

Cook stiring constantly till the onions have softened and lightly brown. Let cool while you cut the peppers.

Cut the top off the pepper and a little slice off the bottom to level out the pepper so it sits flat. Then take out the seeds.


When the onions have cooled add the onion, garlic, spice mixture, eggs, parsley and rice.

Stuff the peppers with the meat mixture
You can do this up ahead of time. Not shown is the other 3 peppers that wouldn't fit in the dish. I baked those off for a do ahead meal. Also instead of stuffing the peppers with the filling you can make meatballs or meatloaf out of the remaining filling.

Gather your ingredients to make the sauce, chop the onions, and garlic.
Preheat oven to 325 degrees.

Saute the onions and add the rest of the spice mix.

Add the crushed up tomatoes and the pasta sauce and tomato paste and simmer for a few minutes. You can do this while you are filling the peppers.


Ladle the sauce over the peppers, cover and bake for 1 hr at 325 degrees.

an option is to cook it at 250 degrees for 2 hours. I have been experimenting with this after reading about the benefits of cooking at a lower temperature for a longer period.

Serve the Gefullte Paprikaschoten with a salad or sauteed green beans for a complete meal.

These peppers freeze well.



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KitchenAid KHB100ER Hand Blender, Empire Red



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Last updated August 29, 2015