Cuisine Bosnian, Croatian, Macedonian, Montenegrin, Serbian, Slovenian
Servings 5
Calories 181kcal
Ingredients
Pan Sauce:
3tomatoesskinned and diced
1garlic cloveminced
1onionpeeled and minced
Stuffing:
Oil
1garlic cloveminced
1onionpeeled and minced
10ounces ground beef
1tablespoonpaprika
1tablespoonVegetaor ½ bouillon cube, or salt to taste
Black pepper to taste
½cuprice
9bell pepperslook for the smallest ones!, tops off, deseeded
Second sauce:
3.5ouncestomato sauce
1teaspoonsugar
Salt to taste
2tablespoonsfresh parsleyminced, or 4-6 teaspoons dried
2cupswater
Instructions
Pan Sauce: In a deep baking pan (or glass bakeware) combine tomato, garlic, and onion. Place in the oven and turn it on to 440°f (225°c).
Stuffing: In a large pan heat oil over medium. Add garlic and onion and sweat. Add ground beef, seasonings, and simmer until meat is halfway done. Remove off heat.
(Do parallel to step 2) In a small pot add rice and 1 to 1.5 cups of water. Cook on medium until rice is cooked halfway. Meanwhile, take the baking pan out of the oven and set aside. (Keep the oven on.)
Add rice to the pan with meat. Stir until well integrated.
Assembly: Stuff each pepper with a few tablespoons of stuffing until you reach the top of each pepper. (Peppers should be nicely stuffed, but not “exploding” with the filling.) Place peppers in the pan.
Second Sauce: In a pitcher combine tomato sauce, sugar, salt, parsley and 2 cups of water. Stir well. Pour evenly over the peppers in the pan.
Bake peppers for 60-75 minutes, frequently turning the baking pan, as well as the peppers inside the pan. Serve warm. (Optionally) Add a dollop of sour cream on top.
Video
Notes
Music for the video was kindly provided by Croatian band Dječaci (www.djecaci.net).