Peppers with meat stuffing
4 servings
60 minutes
Stuffed peppers with meat filling are the true embodiment of comfort and home warmth in European cuisine. The dish's origins trace back to the traditions of baking vegetables with meat, popular in many countries from Hungary to the Balkans. Bright pods of sweet pepper filled with juicy meat filling and aromatic spices create a harmony of flavors – the tenderness of the minced meat, the spiciness of cayenne pepper, and the freshness of tomatoes and greens. Baked until soft, they soak up juices, revealing the depth of flavor. This dish is versatile – it is served as a main treat at family lunches, festive tables, and cozy dinners. Stuffed peppers with meat filling combine simplicity and sophistication that pleases the eye and offers rich gastronomic pleasure.
1
Pour rice into 150 ml of salted water, bring to a boil, and cook covered on low heat for 15 minutes.
- Rice: 50 g
- Salt: to taste
2
Cut off the 'lids' of the peppers, remove the seeds and partitions. Wash the pods.
- Red sweet pepper: 2 pieces
- Yellow sweet pepper: 2 pieces
3
Dissolve the meat sauce in 125 ml of warm water.
- Tomato sauce with basil and garlic: 1 glass
4
Mix the minced meat, rice, sauce, and cayenne pepper. Fill the pepper pods with the mixture. Cover with 'lids'. Preheat the oven to 200 degrees.
- Mixed mince (beef and pork): 500 g
- Rice: 50 g
- Tomato sauce with basil and garlic: 1 glass
- Cayenne pepper: pinch
5
Slice the tomatoes and place them with herbs in a greased dish. Add the pepper pods. Bake for 40 minutes. After 30 minutes, cover with foil to prevent the vegetables from burning.
- Tomatoes: 3 pieces
- Fresh herbs: 1 bunch