Spanish Stuffed Peppers
4 servings
60 minutes
Spanish stuffed peppers are a true embodiment of the vibrant and rich cuisine of Spain. Inspired by traditional Mediterranean flavors, this recipe combines the spiciness of spices, the sweetness of raisins, and the tender texture of rice. Golden-browned filling mixes with aromatic tomatoes, fresh herbs, and crunchy pistachios to create a rich and layered taste. The dish is perfect for a cozy family dinner or festive table. Baked peppers become soft, filled with warmth and the aroma of spices, while their filling is hearty and rich. This is not just food but a culinary journey to the heart of Spain where every detail of the recipe tells a story of love for good cuisine.
1
Sauté diced onion and garlic in olive oil with spices: paprika and cumin. Cook, stirring, until the onion is soft.
- Olive oil: 2 tablespoons
- Onion: 1 piece
- Garlic: 2 cloves
- Paprika: 1 teaspoon
- Ground cumin: 1 teaspoon
- Salt: to taste
2
Wash the rice and add it to the onion, sauté everything together a bit. Add 250 ml of chicken broth (or cube broth), bring to a boil, and add salt. Reduce the heat and cook for 10 minutes, almost until done. Then remove from heat and let it sit for another 15 minutes - do not open the lid.
- Long-grain rice: 150 g
- Chicken broth: 250 ml
- Salt: to taste
3
Sauté the minced meat in a dry pan until light golden brown.
- Ground beef: 250 g
4
Finely chop the tomatoes, oregano, parsley, and raisins. Mix everything with the rice. Add pistachios and mix again.
- Tomatoes: 3 pieces
- Fresh oregano leaves: 2 tablespoons
- Parsley: 40 g
- Raisins: 55 g
- Green pistachios: 35 g
5
Cut the tops off the peppers, remove the seeds, and wash them. Stuff the peppers with filling. Place in a baking dish and brush the peppers with olive oil. Bake in the oven at 200 degrees for 30-35 minutes.
- Bell pepper: 1.2 kg
- Olive oil: 2 tablespoons
