A comforting, home-style dish of roasted peppers filled with a savory meat and rice mixture, baked in a rich tomato sauce.
8 Portions · 2,930 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
8
Wash the peppers.
Remove the tops with the seeds from the peppers.
Finely chop the onions.
Cook the onions until lightly golden.
Pre-bake the cleaned peppers for a few minutes until slightly softened.
Cook the rice, according to the package instructions.
Let the rice cool.
Add the ground meat, rice, onions, egg, parsley, salt, and black pepper to a bowl.
Mix until well combined.
Melt the butter in a large saucepan.
Add the flour and stir until smooth.
Add a splash of water.
Stir quickly.
Stir in the tomato concentrate.
Pour in the strained tomatoes.
Add the balsamic vinegar.
Season with salt and sugar.
Simmer gently until slightly thickened.
Fill each pepper with the meat and rice mixture.
Place the peppers in a baking tray on their sides.
Pour the tomato salsa into the tray until the peppers are half covered.
Bake at 160°C (320°F) for 45 minutes.
Enjoy the peppers with mashed potatoes.
Alternatively, enjoy the peppers on their own with yogurt, just like in Bulgaria.
Swipe, Match, Cook. The Rocely MealMatcher helps groups settle food debates instantly.
