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Montenegrin Stuffed Peppers with Rice and Meat
Bell peppers generously filled with a savory mixture of ground meat, rice, and aromatic spices, then baked in a rich tomato sauce. This comforting dish is a popular Balkan classic, adapted here with Montenegrin culinary influences.
🧂 Ingrédients
- 6-8 Bell peppers (medium size)
- 400 g Ground beef
- 200 g Ground pork
- 1 cup Rice (uncooked)
- 1 large Onion, finely chopped
- 4 Garlic cloves, minced
- 1 medium Carrot, grated
- 3 tbsp Fresh parsley, chopped
- 1 tbsp Paprika (sweet)
- 1 tsp Vegeta or other all-purpose seasoning
- to taste Salt
- to taste Black pepper
- 2 tbsp Olive oil
- 400 g can Tomato sauce or crushed tomatoes
- 2 cups Water or beef broth
👨🍳 Instructions
- 1
Prepare the peppers: Wash the peppers, cut off the tops, and carefully remove the seeds and membranes. Set aside.
💡 Conseils de pro: Try to keep the pepper tops intact to use as lids if desired. - 2
Cook the rice: Cook the rice according to package directions, but undercook it slightly (al dente), as it will continue to cook inside the peppers. Drain and set aside.
💡 Conseils de pro: Undercooking the rice prevents it from becoming mushy. - 3
Prepare the filling: In a large bowl, combine the ground beef, ground pork, undercooked rice, chopped onion, minced garlic, grated carrot, chopped parsley, paprika, Vegeta, salt, and pepper. Mix well with your hands until all ingredients are evenly distributed.
💡 Conseils de pro: Mixing by hand ensures all ingredients are thoroughly combined. - 4
Stuff the peppers: Carefully fill each pepper with the meat and rice mixture, packing it in gently but not too tightly. Leave a little room at the top as the rice will expand.
💡 Conseils de pro: Don't overstuff the peppers, as the filling will expand during cooking. - 5
Prepare the sauce: In a large ovenproof pot or Dutch oven, heat the olive oil over medium heat. Add the tomato sauce (or crushed tomatoes) and water (or broth). Season with salt and pepper. Bring to a simmer.
💡 Conseils de pro: A good tomato sauce forms the flavorful base for the stuffed peppers. - 6
Arrange the stuffed peppers in the pot, standing them upright. If using the pepper tops, place them back on top of the peppers.
💡 Conseils de pro: Ensure the peppers fit snugly in the pot to prevent them from falling over. - 7
Cover the pot and simmer on the stovetop over low heat for about 1 hour, or bake in a preheated oven at 180°C (350°F) for 1.5 hours, or until the peppers are tender and the filling is cooked through.
💡 Conseils de pro: Baking generally yields a more even cooking and richer flavor. - 8
Let the stuffed peppers rest for a few minutes before serving. Serve hot, with the sauce spooned over.
💡 Conseils de pro: This dish is excellent served with a side of mashed potatoes or crusty bread.
💡 Conseils de pro
- ✓You can use any combination of ground meat you prefer, such as lamb, turkey, or a vegetarian mince.
- ✓For a spicier version, add a pinch of red pepper flakes to the filling or sauce.
- ✓If the sauce seems too thick, add a little more water or broth.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a tablespoon of tomato paste to the sauce for a deeper tomato flavor.
- Include other finely chopped vegetables like celery or zucchini in the filling.
- Serve with a dollop of sour cream or kajmak.