Stuffed Peppers – simple, tasty and photogenic. Stuffed peppers are a favorite dish in the Balkans from where they originated from and even wider. Stuffed peppers are part of traditional cuisine in many Balkan countries from where they spread to rest of the world. Housewives were preparing them for centuries and today we have many different recipes for this fantastic main dish.
Served with mashed potatoes, tomatoes or sour cream, stuffed peppers are definitely one of the best specialties our moms and grandmas have prepared for us. In today’s post we’re presenting you three recipes for: stuffed pepper with ground meat in tomato sauce, stuffed pepper with cheese and light version of this dish – stuffed pepper with rice. It’s time for you to delight your guests with this warm national meal. See the instructions and make sure to let us know how did they turned up!
Stuffed pepper with ground meat in tomato sauce
- 500 g of ground meat
- 15-20 small peppers of paprika babur
- 1 cup of rice
- 1 egg
- 1 onion
- minced sweet peppers
- 1 teaspoon of mix for soup
- Salt and pepper
- 1 cup of oil
- 3 tablespoons of flour
- 1/2 l of tomato juice
- 1.5 l of water
- salt and pepper
- On a heated butter, steer chopped onions until they become like a glass, add the carrot and celery and gently fry to soften, than add meat and season it with salt and pepper. Fry the meat until it changes the color (get grey) and set it aside to cool of little bit.
- Fill the prepared peppers, put tomatoes on top, and add few slices of dry bacon, if you want to.
- Tomato sauce: Sprinkle flour on oil, pour tomatoes, mix, pour water, add spices and when it boil, pour over peppers.
- Cover and a kiln in oven preheated to 180 ° C. The first half an hour of the furnace leave peppers covered and then uncover so that pepper get well baked. Enjoy!
Stuffed pepper with cheese
- 12 peppers (smaller baboons)
- cheese – 400 g
- 4 eggs
- 1 tomato
- 1 slice of bread (old bread)
- pepper and salt
- Crunch cheese and combine with eggs, add crushed tomatoes, salt and pepper.
- Crush small slice of bread, and add to mix and then fill the cleaned and washed peppers.
- Bake for 40 minutes at 220 degrees, remove and sprinkle with fresh parsley and spice. Enjoy!
Stuffed pepper with rice
- 10 peppers (dried)
- 2 medium-sized onions
- 1-2 leek
- 2 small carrots
- 1 cup of rice
- 10 tablespoons of oil
- 2-3 laurel leaves
- pepper and salt
- Clean peppers of the stems and seeds. Chop leek and carrots cut into small cubes, add oil on pan and start to slowly frown. Add one cup of rice (250 ml – long grain, washed and well-drained), salt, pepper, parsley, chopped garlic. Mix and pour with 2 cups of water and gradually steer at low heat. Leave until rice is half cooked, but not all the way to the end.
- Stuff peppers almost completely, but leave room because rice will still grow in them. This much fill is enough for around 10 bell peppers. Put paprika on the oiled dishes and place among the peppers a slice of tomato and laurel leaf. Cut few rounds of white onion and put it between peppers. Pour the plain with half a cup of water and cover each pepper with a spoon of hot oil. If the peppers are red, place in a spoonful of ale pepper, but in the end so it won’t burn.
- Turn the oven to 190 degrees, but to make sure it won’t burn, it is best to cover it with a piece of foil or a baking sheet. Boil until rice is cooked rice and take care of the temperature and liquid at the bottom of the bowl. Enjoy!