Speca të Mbushura me Mish dhe Oriz
Albanian stuffed peppers with a savory filling of ground meat and rice, baked in a tomato-based sauce. This dish is a hearty and flavorful main course, often enjoyed during cooler months.
🧂 Ingredients
- 6 medium Bell peppers(any color, tops cut off and seeds removed)
- 400 g Ground beef
- 2 medium Onion(finely chopped)
- 3 cloves Garlic cloves(minced)
- 1 cup Short-grain rice(uncooked)
- 2 tbsp Tomato paste
- 1 can (14.5 oz) Crushed tomatoes
- 1.5 cup Water(plus more if needed)
- 0.25 cup Fresh parsley(chopped)
- 1 tsp Dried mint
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 3 tbsp Olive oil
👨🍳 Instructions
- 1
Preheat oven to 400°F (200°C). Prepare the bell peppers by cutting off the tops, removing the seeds and membranes, and rinsing them. Set aside.
💡 Tip: You can also cut the peppers in half lengthwise if preferred. - 2
Heat olive oil in a large skillet over medium-high heat. Add the chopped onions and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
💡 Tip: Ensure the beef is fully cooked through. - 4
Stir in the tomato paste, crushed tomatoes, chopped parsley, dried mint, salt, and pepper. Add 1 cup of water and mix well. Bring the mixture to a simmer.
💡 Tip: This forms the base of the sauce. - 5
Add the uncooked rice to the skillet. Stir everything together, reduce heat to medium, and let it simmer for about 20 minutes, or until the rice is partially cooked and the stuffing has thickened. Add more water, 1/4 cup at a time, if the mixture becomes too thick.
💡 Tip: The stuffing should be moist but not soupy. - 6
Let the stuffing cool slightly for about 10-15 minutes before stuffing the peppers. This prevents burning your hands.
- 7
Carefully stuff each bell pepper with the meat and rice mixture, pressing down gently to fill completely. If there's any leftover stuffing, you can place it in the baking dish around the peppers.
💡 Tip: Don't overstuff, as the rice will expand. - 8
Place the stuffed peppers upright in a baking dish. Pour the remaining 0.5 cup of water around the peppers.
💡 Tip: The water will create steam to help cook the rice and peppers. - 9
Cover the baking dish tightly with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the peppers are tender and the tops are lightly golden brown.
💡 Tip: Baking time may vary depending on the size of the peppers and your oven. - 10
Serve hot, garnished with extra parsley if desired.
💡 Tip: These are also delicious served at room temperature or cold.
💡 Pro Tips
- ✓For a richer flavor, you can use a mix of ground beef and lamb.
- ✓Adjust the amount of salt and pepper to your preference.
- ✓If you don't have fresh parsley, dried parsley can be used, but use about 1 teaspoon.
- ✓Ensure the peppers are stable in the baking dish; you might need to trim the bottoms slightly.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of paprika or red pepper flakes to the stuffing for a bit of heat.
- Substitute rice with quinoa for a gluten-free option.
- For a vegetarian version, omit the meat and increase the amount of rice and vegetables, and use vegetable broth instead of water.