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Stuffed peppers with ground meat, rice and tomato sauce are a classic of Austrian cuisine. This version is a bit faster and easier to prepare than the traditional version.
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Servings 8 small bell peppers


For the peppers

  • 8 bell peppers 8 small or 4-6 bigger ones
  • 1 lb ground meat {500g} beef and/or pork
  • 2/3 US cup rice {125g} or 2 US cups cooked rice {400g}
  • 1/2 US cup bacon {80g} diced
  • 1 onion small to medium
  • 5 cloves garlic
  • 1 tablespoon oil e.g. sunflower, corn, or rapeseed oil
  • 2 eggs
  • 1 teaspoon thyme
  • 1/2 teaspoon marjoram
  • 4-5 tablespoon parsley fresh or from the freezer
  • salt
  • pepper

For the tomato sauce

  • 2 US cups plain tomato sauce
  • 4 bay leaves
  • salt, pepper, marjoram, thyme to taste


  • Boil rice with 4/3 US cups {250 ml} of cold water in a small saucepan with lid on top. As soon as the water boils, turn off the hot plate and let it rest with the lid closed until the water is completely absorbed by the rice.
  • Chop small the onions and with oil, cook in a pan until golden brown.
  • Press garlic and with the ground meat, add to the pan. Sear until the meat is no longer raw.
  • In the meantime chop the parsley and the bacon, and prepare the peppers: cut off the lid of each pepper as shown in the picture. Hollow out the cores.
  • Allow rice and ground meat to cool, so that the eggs that are mixed with the filling do not get too hot.
  • When chilled, mix all ingredients (except the tomatoes and spices for the sauce) to a mass.
  • Fill the peppers with the mixture and place in a saucepan. For 8 peppers, I used two pots and divided the sauce on both pots.
  • Pour the tomato sauce with about 1/2 US cup of water to the peppers and season with bay leaves, salt, pepper, marjoram and thyme.
  • Boil on the stove with lid on top and then let simmer at medium temperature for about 20 minutes until the peppers have softened.