The Bardic Chef: Recipe – Classic Stuffed Peppers

I find myself in the devil’s den once more. Strahd remembers who I am this time, although he often will – it’s nice to have someone say your name with familiarity, though. He asked me to prepare him a meal, also something he usually does, but I’m certain he’s testing me. He won’t tell me what meat I’ll be working with, which usually means it’s macabre, meant to make sure I’m not going to turn on immediately. I don’t approve of this, he knows I don’t, and I worry about the identity of the poor soul he has trapped in the dungeons below – obviously this has come from them.

It’s Richten, isn’t it?


  • 4 bell peppers
  • 1 onion
  • 1 1/2 lbs ground meat (of choice)
  • 1/2 cup rice
  • 1 egg
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 cups tomato sauce
  • 1 tsp sugar


Cut tops off of the peppers, remove the seeds, and season the cavities with salt and pepper. Chop the pepper tops, set into a bowl, and then combine with onion, meat, rice, egg, paprika, additional salt, and additional black pepper. Stuff the mixture into the peppers.

Lightly pour the sauce, mixed with sugar, over the top of the peppers. Bake in a 350 degree oven for 1 hour.