Filled Peppers

Filled peppers are a common dish in many cuisines around the world though the preparation styles vary a lot geographically. This recipe is a common way to prepare the dish as it is done in Croatia. Peppers are filled with meat mixture and simmered in tomato sauce. It is important to note that during cooking the dish shouldnt be stirred but the shaken as to not break the peppers. Many people like to eat mashed potatoes as a side with this dish but personally I would recommend pasta.

Category: meat dishes, main course

Prep time: 30min

Cooking time: 1h 30min 

Serves 8

Ingredients:

10 medium sized bell peppers (3 hot and 7 sweet)

600g of mixed minced meat (50% pork, 50% beef)

10dkg rice

1 medium onion

500ml tomato puree

500ml water

3 tbs flour

Method:

Finely dice the onion. Heat up a little sunflower oil in a pan and simmer onion about 5min then add the rice and continue simmering while stirring for another 5min. Add a little water if needed. Remove from heat and let it cool down. Open the top of the peppers where the stem is. Deseed the peppers. Mix the meat with rice and onion, add salt and black pepper then use the mixture to fill the peppers. Put the filled peppers in a deep cooking pot then add cold water and tomato puree. The amount of liquid should be enough to cover the peppers by about 3cm and should be 50/50. Simmer on low heat in half covered pot for 1h 30min. Around 10 minutes before the peppers are done, make the roux by in a small saucepan by heating up a little oil and adding the flour and stirring till it browns. The roux should have a paste like consistency. Add the roux to the pot with the peppers and shake the pot so it mixes well. Let it boil and serve.