Serbian Stuffed Peppers

Instructions

1. Step 1

   Cut around each pepper stem to remove the top, then discard the seeds and membranes while keeping the peppers whole.

   Ingredients used: 6.0 piece Bell Pepper

   Cookware: cutting board, knife

2. Step 2

   Heat half the sunflower oil in a skillet over medium heat. Add the onion and garlic and cook until softened, then take the skillet off the heat and let the mixture cool slightly.

   Timer: 6 min (fixed)

   Ingredients used: 8.0 gr Garlic, 150.0 gr Onion, 15.0 ml Sunflower Oil

   Cookware: skillet, wooden spoon

3. Step 3

   Place the beef, pork, rice, egg, parsley, sweet paprika, black pepper, 1 ¼ tsp (8 gr) of the salt, and the cooled onion mixture in a bowl. Mix just until evenly combined.

   Ingredients used: 2.0 gr Black Pepper, 1.0 piece Egg, 350.0 gr Ground Beef, 250.0 gr Ground Pork, 15.0 gr Parsley, 8.0 gr Salt, 6.0 gr Sweet Paprika, 100.0 gr White Rice

   Cookware: mixing bowl, wooden spoon

4. Step 4

   Fill each prepared pepper loosely with the meat mixture, leaving a little space at the top for the rice to expand. Stand the peppers snugly in a large pot.

   Cookware: large pot

5. Step 5

   Combine the tomato passata, water, bay leaves, sugar, and remaining salt in the pot around the peppers. Bring the sauce to a gentle simmer over medium heat.

   Timer: 8 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 4.0 gr Salt, 8.0 gr Sugar, 700.0 ml Tomato Passata, 480.0 ml Water

   Cookware: large pot, wooden spoon

6. Step 6

   Cover the pot and cook over low heat at a gentle simmer until the peppers and rice are tender and the center of each filling reaches at least 71°C.

   Timer: 50 min (fixed)

   Cookware: instant-read thermometer, large pot

7. Step 7

   Heat the remaining sunflower oil in the skillet over medium heat. Stir in the flour and cook until smooth and pale golden.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Sunflower Oil, 16.0 gr Wheat Flour

   Cookware: skillet, wooden spoon

8. Step 8

   Whisk two ladlefuls of hot tomato sauce gradually into the flour mixture. Stir this smooth mixture back into the pot and simmer uncovered over low heat until the sauce lightly thickens.

   Timer: 5 min (fixed)

   Cookware: ladle, large pot, skillet, whisk, wooden spoon

9. Step 9

   Remove the pot from the heat, discard the bay leaves, and let the stuffed peppers rest before serving with the tomato sauce.

   Timer: 10 min (fixed)

   Cookware: ladle, large pot