Speca të Mbushura me Oriz dhe Mish (Albanian Stuffed Peppers with Rice and Meat)
A classic Albanian dish featuring bell peppers generously stuffed with a flavorful mixture of ground meat, rice, onions, and fresh herbs, then baked until tender. This comforting meal is a staple in Albanian cuisine, perfect for family dinners or gatherings.
🧂 Ingredients
- 6 large Bell peppers(Assorted colors like red, yellow, and green for sweetness and visual appeal)
- 500 g Ground beef or lamb(A mix of beef and lamb can add extra flavor)
- 2 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 cup Rice(Rinsed and drained; medium-grain or short-grain recommended)
- 0.5 cup Fresh parsley(finely chopped)
- 1 tbsp Fresh mint(optional, finely chopped)
- 2 tbsp Tomato paste
- 3 tbsp Olive oil
- 1 tsp Paprika(sweet or smoked)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 1 cup Water or beef broth(for the baking dish)
👨🍳 Instructions
- 1
Preheat your oven to 375°F (190°C). Wash the bell peppers. Cut off the tops and reserve them. Remove the seeds and white membranes from the inside of the peppers, creating hollow vessels.
💡 Tip: You can also scoop out the seeds and membranes with a spoon. - 2
In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Add the ground meat to the skillet. Cook, breaking it up with a spoon, until browned. Drain off any excess fat.
💡 Tip: Ensure the meat is fully browned for best flavor. - 4
Stir in the tomato paste, paprika, salt, and pepper. Cook for 1-2 minutes until fragrant.
- 5
Add the rinsed rice, chopped parsley, and optional mint to the skillet. Stir well to combine all the ingredients. Add about 1/2 cup of water or broth to the mixture and stir. Let it simmer for about 5 minutes, or until most of the liquid is absorbed.
💡 Tip: The filling should not be too dry; adjust with a little more liquid if needed. - 6
Remove the skillet from the heat and let the filling cool slightly. Once cool enough to handle, carefully stuff each prepared bell pepper with the meat and rice mixture, packing it in gently.
💡 Tip: Don't overstuff, as the rice will expand during cooking. - 7
Arrange the stuffed peppers upright in a baking dish. Place the reserved pepper tops back on to act as lids.
💡 Tip: If you have any leftover filling, you can place it around the peppers in the dish. - 8
Pour the remaining water or broth into the bottom of the baking dish. Cover the dish tightly with aluminum foil.
💡 Tip: The liquid will create steam, helping the peppers and rice cook evenly. - 9
Bake in the preheated oven for 30-35 minutes. Then, remove the foil and continue baking for another 15-20 minutes, or until the peppers are tender and slightly golden on top.
💡 Tip: Baking time may vary depending on the size of the peppers. - 10
Let the stuffed peppers rest for a few minutes before serving. Garnish with fresh parsley if desired.
💡 Tip: Serve hot with a side salad for a complete meal.
💡 Pro Tips
- ✓Using a mix of bell pepper colors adds visual appeal and a range of flavors.
- ✓Ensure the rice is rinsed thoroughly to remove excess starch.
- ✓If you prefer a saucier dish, you can add a can of crushed tomatoes to the baking dish along with the water.
- ✓These stuffed peppers can be made ahead of time and reheated.
🔄 Variations
- For a vegetarian version, omit the meat and increase the amount of rice and vegetables (like finely chopped mushrooms or zucchini).
- Add a pinch of red pepper flakes to the filling for a touch of heat.
- Top with crumbled feta cheese during the last 10 minutes of baking for a salty, creamy element.