Bring rice to the boil in 3/4 litres of boiling salted water, cover and allow to swell over a low heat for 20 minutes. Drain the sauerkraut. Clean, wash and dice the peppers.
Cut the bacon into two centimetre wide strips. Peel onions and garlic and dice finely. Heat the oil in a frying pan. Fry the bacon until crispy. Add onions and garlic and fry briefly.
Mix the rice, sauerkraut, paprika and bacon-onion mixture and place in a greased casserole dish. Wash and chop the marjoram, except for a few leaves for garnishing. Mix sour cream and stock, stir in marjoram and season cream with salt and pepper.
Pour the mixture over the vegetables and bake in a preheated oven (electric: 175°C/ gas: level 2) for 45 minutes. Serve the casserole sprinkled with the remaining marjoram leaves.