Balkan Stuffed Peppers

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Cookware: oven

2. Step 2

   Cut the tops from the bell peppers, then remove the seeds and white membranes. Keep the tops to use as lids.

   Ingredients used: 6.0 piece Bell Pepper

   Cookware: Chef Knife, cutting board

3. Step 3

   Heat the sunflower oil in a skillet over medium heat. Add the onion and cook until soft and translucent.

   Timer: 7 min (fixed)

   Ingredients used: 150.0 gr Onion, 30.0 ml Sunflower Oil

   Cookware: skillet, wooden spoon

4. Step 4

   Add the garlic and cook briefly until fragrant. Remove the skillet from the heat and let the mixture cool slightly.

   Timer: 1 min (fixed)

   Ingredients used: 6.0 gr Garlic

   Cookware: skillet, wooden spoon

5. Step 5

   Combine the ground beef, ground pork, rice, parsley, paprika, salt, black pepper, and cooled onion mixture in a large bowl. Mix just until evenly combined.

   Ingredients used: 2.0 gr Black Pepper, 15.0 gr Flat-Leaf Parsley, 300.0 gr Ground Beef, 200.0 gr Ground Pork, 10.0 gr Salt, 4.0 gr Sweet Paprika, 100.0 gr White Rice

   Cookware: mixing bowl, wooden spoon

6. Step 6

   Loosely fill each prepared pepper with the meat mixture, leaving a little space at the top for the rice to expand. Replace the reserved pepper tops.

   Cookware: mixing bowl

7. Step 7

   Stir the tomato passata and water together in the Dutch oven. Stand the stuffed peppers upright in the sauce.

   Ingredients used: 700.0 ml Tomato Passata, 300.0 ml Water

   Cookware: Dutch oven, wooden spoon

8. Step 8

   Cover the Dutch oven and bake at 190°C until the peppers are tender and the filling is nearly cooked through.

   Timer: 60 min (fixed)

   Cookware: Dutch oven, oven

9. Step 9

   Remove the lid and bake until the sauce has thickened slightly, the rice is tender, and the center of the filling reaches at least 74°C.

   Timer: 15 min (fixed)

   Cookware: Dutch oven, oven

10. Step 10

    Remove the peppers from the oven and let them rest in the sauce before serving.

    Timer: 10 min (fixed)

    Cookware: Dutch oven