Balkan Stuffed Peppers

Instructions

1. Step 1

   Cut around the pepper stems and lift off the tops. Remove the seeds and membranes, keeping each top to use as a lid.

   Ingredients used: 6.0 piece Bell Pepper

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the sunflower oil in a large frying pan over medium heat. Add the onion and cook until softened.

   Timer: 6 min (fixed)

   Ingredients used: 150.0 gr Onion, 30.0 ml Sunflower Oil

   Cookware: Large frying pan, wooden spoon

3. Step 3

   Stir in the garlic and cook briefly. Transfer the mixture to a large mixing bowl and let it cool slightly.

   Timer: 5 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: Large frying pan, mixing bowl, wooden spoon

4. Step 4

   Add the beef, pork, rice, paprika, black pepper, parsley, and 1 tsp (6 gr) of the salt to the onion mixture. Mix just until evenly combined.

   Ingredients used: 2.0 gr Black Pepper, 350.0 gr Ground Beef, 150.0 gr Ground Pork, 15.0 gr Parsley, 6.0 gr Salt, 5.0 gr Sweet Paprika, 100.0 gr White Rice

   Cookware: mixing bowl, wooden spoon

5. Step 5

   Divide the filling among the peppers without packing it tightly. Replace the reserved pepper tops.

   Cookware: mixing bowl

6. Step 6

   Combine the tomato passata, water, bay leaves, and remaining ¾ tsp (4 gr) salt in a Dutch oven. Stir until evenly seasoned.

   Ingredients used: 2.0 piece Bay Leaf, 4.0 gr Salt, 700.0 ml Tomato Passata, 300.0 ml Water

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Stand the stuffed peppers upright in the sauce. Bring the sauce to a gentle simmer over medium heat.

   Timer: 8 min (fixed)

   Cookware: Dutch oven

8. Step 8

   Cover the pot, reduce to low heat, and simmer until the peppers and rice are tender.

   Timer: 55 min (fixed)

   Cookware: Dutch oven

9. Step 9

   Check the center of the filling in several peppers; it must reach at least 74°C. Continue simmering if necessary, then remove the bay leaves and rest the peppers before serving.

   Timer: 10 min (fixed)

   Cookware: Dutch oven, instant-read thermometer