Stuffed Peppers / Punjene paprike

INGREDIENTS

14 large peppers*

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STUFFING

1 kg beef mince

0.5 kg pork mince

1 small bulb of garlic, finely chopped or crushed

2 eggs

1 mug of rice (uncooked)

a small bunch of fresh parsley

some bread crumbs

a little oil

salt, pepper,

vegeta (optional)

For Tomato sauce

• 500 g tomato juice (strained tomato juice)
• 40 g lard
• 40 g flour (all purpose)
• 20 g sugar
• 100 g sour cream (optional)

 1. In a pot melt lard and sauté flour until brownish. Add tomato strained juice, salt and sugar. Add water if needed.

II. Prepare the peppers

• Now prepare the peppers. Wash them, and remove the core and the seeds. See photo below.

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III. Stuffing

•  Mix the ingredients for the stuffing together in a bowl. Adjust the seasoning.

 

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IV. Stuff the peppers

• Stuff the peppers with the mixture, but do not overfill.

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V. Assembling and cooking

• Place the peppers in a pan, with the opening pointing upwards (see photo below).

• Pour the tomato sauce over the peppers. Simmer for 2 – 2.5 hours. Add some flour mixed with water to thicken the sauce to the desired consistency.

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• Serve with boiled potatoes, or mashed potato.

NOTES

* If you are using large peppers, allow one per person per serving. If you’re using small peppers, allow 2 per person per serving. We got 14 servings out of these peppers.

** We normally make it in advance.

Suggestions

You can use beef mince only. Can add cubes of pancetta to the sauce.

Why not use a mixture of your favourite spices to spice up the mince? I might do that myself, although there is nothing wrong with going simple, and enjoying the tastes of the meat, and the vegetables just the way they are!

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