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Armenian Stuffed Peppers with Lamb
Tjvjik
Tender bell peppers stuffed with a savory mixture of ground lamb, rice, and aromatic herbs, simmered in a flavorful tomato-based sauce. This dish is a comforting and classic Armenian staple, perfect for a hearty meal.
🧂 Ingredienti
- 6 Large bell peppers
- 500 g Ground lamb
- 0.75 cup Short-grain rice, uncooked
- 1 medium Onion, finely chopped
- 4 Garlic cloves, minced
- 0.5 cup Fresh parsley, finely chopped
- 3 tbsp Tomato paste
- 1 tsp Ground cumin
- 0.5 tsp Paprika
- 1 tsp Salt
- 1 tsp Black pepper
- 1 cup Tomato sauce
- 2 cups Broth (vegetable or chicken)
👨🍳 Istruzioni
- 1
Prepare the peppers: Wash and dry the bell peppers. Slice off the tops and carefully scoop out the seeds and membranes, keeping the peppers intact. Set aside.
💡 Consigli Professionali: Try to remove as little of the pepper as possible when cutting off the tops to create a good seal. - 2
Make the filling: In a large bowl, combine the ground lamb, uncooked rice, chopped onion, minced garlic, chopped parsley, tomato paste, cumin, paprika, salt, and pepper. Mix thoroughly until all ingredients are well combined.
💡 Consigli Professionali: Ensure the rice is uncooked, as it will absorb liquid and expand during cooking. - 3
Stuff the peppers: Generously fill each prepared bell pepper with the lamb and rice mixture. Pack it in, but leave a little room at the top as the rice will expand.
💡 Consigli Professionali: Don't overstuff the peppers, as the rice needs space to cook and expand. - 4
Arrange and cook: Place the stuffed peppers upright in a large pot or Dutch oven. Pour the tomato sauce and broth over and around the peppers.
💡 Consigli Professionali: Ensure the liquid comes up at least halfway on the peppers. - 5
Simmer the stew: Bring the liquid to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly (you can place a plate on top of the peppers to keep them submerged), and simmer for 45-60 minutes, or until the peppers are tender and the rice is fully cooked.
💡 Consigli Professionali: A plate placed upside down on top of the peppers helps to keep them submerged in the cooking liquid. - 6
Serve: Carefully remove the stuffed peppers from the pot. Spoon some of the cooking liquid over them. Garnish with fresh parsley if desired. Serve hot.
💡 Consigli Professionali: This dish is excellent served with a side of yogurt or a fresh salad.
💡 Consigli Professionali
- ✓For a richer flavor, you can add a tablespoon of olive oil to the filling mixture.
- ✓If you don't have lamb, ground beef or a mixture of beef and lamb can be used.
- ✓Adjust the amount of spices to your personal preference.
✨ Idee per Varianti
Ispirazione per la tua versione di questa ricetta
- Add other vegetables like finely chopped zucchini or eggplant to the filling.
- For a spicier version, add a pinch of cayenne pepper to the filling.
- Serve with a dollop of plain yogurt or a side of labneh.