Stuffed peppers with rice
6 servings
75 minutes
Stuffed peppers with rice are a gem of Bulgarian cuisine, filled with the aromas of fresh herbs and savory meat filling. This recipe originates from traditional Balkan homes where peppers baked in a rich saffron sauce became the centerpiece of family lunches. The dish impresses with its harmony of flavors: the tender texture of rice combines with juicy filling, while the slight acidity of the sauce enriches the overall taste profile. The secret lies in the frying method that creates a golden crust and slow simmering that allows the peppers to absorb all the spice aromas. Stuffed peppers are delicious both hot and cold; they can be served as a standalone dish or with a side of fresh vegetables. It’s not just food; it’s comfort, warmth, and the taste of Bulgarian hospitality.
1
Cut the tops off the peppers and sprinkle salt inside. Then place a spoonful of rice inside each. Mix the minced meat with finely chopped garlic and parsley. Use a teaspoon to fill the peppers with this mixture.
- Green pepper: 6 pieces
- Salt: to taste
- Long grain rice: 6 tablespoons
- Minced meat: 375 g
- Garlic: 0.5 clove
- Parsley: 4 stems
2
Heat oil in a deep skillet. Pour 1 tablespoon of flour into a dish, and lightly beat an egg in a small bowl. Dip the cut side of the peppers first in flour, then in the egg, and place them cut side down in the skillet, cooking until the egg is browned. Then flip the peppers and cook for 5 minutes. You may need to fry them in two batches to give the peppers enough space and prevent them from breaking when flipping. Then transfer the peppers to a clean pot.
- Sunflower oil: 175 ml
- Wheat flour: 2 tablespoons
- Chicken egg: 1 piece
3
Make the sauce: pour out everything except 4 tablespoons of oil from the pan where the peppers were fried, heat it again, add finely chopped onion and cook on low heat, stirring, for 7 minutes until it browns. Stir in the flour and cook, stirring, for 2 minutes. Lightly salt, add saffron, pour in 500 ml of water, cook, stirring, for 3 minutes, then transfer to the pot with the peppers.
- Onion: 1 piece
- Wheat flour: 2 tablespoons
- Salt: to taste
- Saffron: pinch
- Bouillon cube: 1 piece
4
Crush the broth cube in a small amount of water, shake it, then pour it into the pot. Add water until the peppers are half covered. Cover with a lid and cook on low heat for 30 minutes until they are soft. Serve immediately in their own juice or let cool, then reheat before serving.
- Bouillon cube: 1 piece