Speca të Mbushura
Kosovar Stuffed Peppers
Tender bell peppers stuffed with a flavorful mixture of ground beef, rice, and aromatic herbs, then baked in a savory tomato sauce. This dish is a comforting and classic representation of Kosovar home cooking.
🧂 Ingredients
- 6 pieces Large bell peppers(Assorted colors for visual appeal)
- 500 g Ground beef
- 1 cup Short-grain rice(Rinsed)
- 1 medium Onion(Finely chopped)
- 3 cloves Garlic cloves(Minced)
- 0.5 cup Fresh parsley(Chopped)
- 1 tsp Paprika
- 1 tbsp Salt
- 0.5 tsp Black pepper
- 4 tbsp Olive oil
- 1 can (14.5 oz) Crushed tomatoes
- 3 cups Water
👨🍳 Instructions
- 1
Prepare the peppers: Wash the bell peppers, cut off the tops, and remove the seeds and membranes. Set the tops aside to use as lids.
💡 Tip: If peppers are large, you can cut them in half lengthwise. - 2
Make the filling: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onion and sauté until softened, about 5 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.
- 4
Stir in the rinsed rice, chopped parsley, paprika, salt, and black pepper. Mix well to combine.
💡 Tip: Ensure the rice is evenly distributed throughout the meat mixture. - 5
Stuff the peppers: Carefully spoon the meat and rice mixture into each pepper, filling them about three-quarters full to allow the rice to expand. Place the reserved pepper tops back on.
💡 Tip: Do not overstuff the peppers, as the rice will expand during cooking. - 6
Prepare the sauce: In a large pot or Dutch oven, combine the crushed tomatoes, remaining 2 tablespoons of olive oil, and 3 cups of water. Stir well.
💡 Tip: A Dutch oven is ideal for even cooking. - 7
Arrange the stuffed peppers snugly in the pot on top of the sauce. If there are any gaps, you can use smaller peppers or pieces of larger peppers to fill them.
💡 Tip: Arranging them snugly helps them to hold their shape. - 8
Bring the sauce to a boil, then reduce the heat to low, cover the pot, and simmer for about 1 hour to 1 hour and 15 minutes, or until the peppers are tender and the rice is fully cooked.
💡 Tip: Check periodically to ensure there is enough liquid; add more water if necessary. - 9
Serve hot, with the sauce spooned over the peppers.
💡 Tip: This dish is often served with a side of yogurt or a fresh salad.
💡 Pro Tips
- ✓For a richer flavor, you can use a mix of ground beef and lamb.
- ✓If you prefer a spicier dish, add a pinch of red pepper flakes to the filling.
- ✓Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Vegetarian version: Replace ground beef with finely chopped mushrooms and extra rice.
- Add a tablespoon of tomato paste to the sauce for a more intense tomato flavor.