Stuffed Peppers with Rice

Main Dishes | Bulgarian cuisine

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

Description

Stuffed Peppers with Rice

Ingredients

Orange Bell Peppers - 6 pieces
Long-Grain Rice - 6 tablespoons
Garlic - ½ clove
Ground meat - 13.2 oz
Parsley - 4 stems
Safflower Oil - 6 fl oz
Wheat Flour - 2 tablespoons
Chicken Egg - 1 piece
Salt - to taste
Onion - 1 piece
Saffron - a pinch
Bouillon cube - 1 piece

Step by Step guide

Step 1

Cut the tops off the peppers and sprinkle the insides with salt. Then place a tablespoon of rice inside each. Mix together the ground meat with finely chopped garlic and parsley. Use a teaspoon to fill the peppers with this mixture.

Step 2

Heat the oil in a deep skillet. Place 1 tablespoon of flour in a small dish, and lightly beat the egg in a small bowl. Dip the cut side of the peppers first in the flour, then in the egg, and then place them cut side down in the skillet, cooking until the egg is golden. Then flip the peppers and cook for 5 minutes. You may need to fry them in batches to give them enough space and prevent them from breaking when flipping. Then transfer the peppers to a clean pot.

Step 3

Make the sauce: Pour out all but 4 tablespoons of oil from the skillet where the peppers were fried, reheat it, add the finely chopped onion, and cook over low heat, stirring, for 7 minutes until it is golden. Stir in the flour and cook, stirring for 2 minutes. Lightly salt, add saffron, pour in 500 ml of water, and cook, stirring for 3 minutes, then pour it into the pot with the peppers.

Step 4

Crumble the bouillon cube into a small amount of water, stir, then pour it into the pot. Add enough water to cover the peppers halfway. Cover with a lid and cook over low heat for 30 minutes until they are soft. Serve immediately in their own juices or let cool and then reheat before serving.