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Polneti Piperki
Macedonian Stuffed Peppers
A hearty and flavorful dish of bell peppers stuffed with a savory mixture of minced meat, rice, and spices, then baked in a rich tomato sauce. It's a comforting classic that evokes memories of home for many Macedonians.
đ§ Ingredienser
- 6 pieces Large red bell peppers(about 1.5 lbs total, tops cut off and seeded)
- 500 g Ground meat (pork and beef mix)
- 200 g Rice (uncooked, medium grain)
- 1 large Onion(finely diced)
- 1 small Carrot(grated)
- 4 tbsp Vegetable oil(divided)
- 200 g Tomato paste or passata
- 1.5 l Water(divided)
- 2 tsp Vegeta (optional, seasoning)
- 1 tsp Smoked paprika
- 0.5 tsp Black pepper(freshly ground)
- 1 tsp Salt(or to taste)
- 0.25 cup Fresh parsley(chopped)
đšâđł Instruktioner
- 1
In a large pan, heat 2 tbsp of vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes. Add the grated carrot and cook for another 2-3 minutes until softened.
- 2
Add the ground meat to the pan. Break it up with a spoon and cook until browned. Drain off any excess fat.
- 3
Stir in the rice, tomato paste (or passata), Vegeta (if using), smoked paprika, black pepper, salt, and chopped parsley. Add about 1 cup of water and stir well. Cook for about 5 minutes, allowing the rice to absorb some liquid and the flavors to meld. The rice should not be fully cooked.
- 4
Preheat your oven to 180°C (350°F).
đĄ Proffstips: Ensure the oven is fully preheated before placing the dish inside. - 5
Carefully fill each prepared pepper with the meat and rice mixture. Don't pack too tightly, as the rice will expand.
- 6
Arrange the stuffed peppers upright in a baking dish. Pour the remaining 1.5 cups of water into the baking dish. Drizzle the remaining 2 tbsp of vegetable oil over the peppers.
- 7
Cover the baking dish tightly with foil. Bake for 45 minutes.
- 8
Remove the foil and bake for another 30 minutes, or until the peppers are tender and the filling is cooked through. If the sauce looks too dry, you can add a little more water.
đĄ Proffstips: Basting the peppers with the sauce from the bottom of the dish during the last 30 minutes can add extra flavor and moisture. - 9
Let the stuffed peppers rest for a few minutes before serving. Garnish with fresh parsley if desired.
đĄ Proffstips: Serve hot with a side of fresh bread or a dollop of yogurt.
đĄ Proffstips
- âFor a spicier version, add a pinch of red pepper flakes to the filling.
- âIf you don't have Vegeta, you can use a good quality all-purpose seasoning or simply rely on salt and pepper.
- âEnsure the peppers are sturdy enough to hold the filling. If using very large peppers, you might need to adjust the baking time.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Vegetarian: Omit the meat and increase the rice. Add finely chopped mushrooms, zucchini, or eggplant to the filling.
- Add a bay leaf to the sauce for extra aroma.
- Some recipes include a whole tomato placed on top of the filling inside the pepper.