Stuffed Peppers

Name: Stuffed Peppers
Cook time: 80 min
Total time: 80 min
Ingredients: 1 1/2 Bell Peppers; 150g Mixed Ground Meat; 50g Rice; 1/2 Onion; 1/2 Garlic Clove, or garlic oil; 1/12 bunch of Parsley; 1 tbsp Ajvar; 1/4 can of Canned Tomatoes; 38g Sheep's Cheese; 1/2 tsp Pomegranate Syrup; Some Salt; Some Pepper (Black); Some Paprika Powder; Some Smoked Paprika Powder; 75g Yogurt

These stuffed peppers are filled with a savory mixture of mixed ground meat, rice, herbs, and sheep’s cheese, then baked in a rich tomato- and ajvar-based sauce. A touch of pomegranate syrup adds gentle sweetness and depth, while yogurt on the side brings a cool, tangy finish. Hearty, fragrant, and comforting, this is the kind of meal that feels both rustic and festive.

These stuffed peppers are filled with a savory mixture of mixed ground meat, rice, herbs, and sheep’s cheese, then baked in a rich... Show more

By Tim brot.mit.ei ·
Balkan-Style Variation of Stuffed peppers

Health Grade

B · Healthy

Time

1 hr20 min

Price

2,48 €

Calories

942 kcal

nutritious

gluten free

high protein

low sugar

Method

Heat the oven

Set the oven to 200° C so it has time to fully heat while you prep everything else. Place a rack in the middle position and get a baking dish ready that can hold the peppers snugly upright.

Wash the produce

Rinse the Bell Peppers and Parsley under cool water, then pat them dry. Clean, dry peppers are easier to cut and fill, and dry parsley chops more cleanly instead of clumping.

Prep the vegetables

Cut the tops off the peppers and set those tops aside to use later as lids. Remove the seeds and pale inner ribs from inside each pepper. Peel and finely chop the Onion and, if you're using fresh garlic cloves, peel and finely chop them too. Finely chop the parsley.

Par-cook the rice

Bring a pot of well-salted water to a boil. Add the Rice and cook it for about half of the package time, so it is only partially cooked and still has a little firmness in the center. This lets it finish cooking inside the peppers without turning mushy.

Drain the rice

Drain the rice very well and let it steam off for a minute or two so it is not dripping wet. Transfer it to a bowl or tray to cool slightly; warm is fine, but it should not be piping hot when mixed with the meat.

Make the filling

In a large bowl, combine the Mixed Ground Meat, the par-cooked rice, half of the chopped onion, half of the chopped garlic if using fresh garlic, the chopped parsley, crumbled Sheep's Cheese, and Pomegranate Syrup. Season with Salt, Black Pepper, Paprika Powder, and Smoked Paprika Powder. If you're using garlic oil instead of fresh garlic, add it here. Mix everything thoroughly with your hands until the rice, meat, cheese, and seasonings are evenly distributed.

Fill the peppers

Spoon the filling into each hollowed pepper, pressing it in gently so there are no large air pockets. Fill them nearly to the top, then mound the last bit slightly above the rim because the mixture will shrink a little as it cooks.

Cook the sauce

Set a pot over medium heat. If you're using garlic oil, warm a little of it first; otherwise, add the remaining chopped onion and cook it with a small splash of water, stirring, until it starts to soften. Add the remaining chopped garlic if using fresh garlic and cook briefly until fragrant. Stir in the Ajvar and Canned Tomatoes, then let the sauce simmer for 10 minutes so it thickens slightly and the flavors come together. Taste and adjust with a little more salt and black pepper if needed.

Arrange and cover

Stand the stuffed peppers upright in the baking dish. Spoon the tomato-ajvar sauce around them and a little over the tops, then place the reserved pepper tops back on like lids. If the sauce looks very thick, loosen it with a small splash of water so there is enough moisture for baking.

Bake the peppers

Bake the dish at 200° C for 45 to 50 minutes, until the peppers are tender and the filling is cooked through. Start checking at 45 minutes; the meat should be fully cooked, the peppers should be soft enough to pierce easily with a knife, and the sauce should be bubbling. If the sauce reduces too much during baking, add a small splash of water to the dish.

Serve with yogurt

Serve the stuffed peppers hot with Yogurt on the side or spooned over the top. Add some extra chopped parsley if you like, and don't forget to spoon plenty of the sauce over each serving.