Stuffed Peppers

Ridiculously delicious and surprisingly easy, Stuffed Peppers only look complicated and like they took all day to make. The most time you’ll spend is pressed up against your oven eager for a bite!

Stuffed vegetables in the Balkans are their own genre of food inherited from Ottoman cuisine called Dolma (stuffed) or Sarma (wrapped). Well seasoned ground meat and rice in perfect pepper packages — Try saying that 3 times fast! Technically, any vegetable can be stuffed this way and resourceful cooks always look for what’s best in season to dolma-fy. The filing and method below can be used for any seasonal variation.

• What kind of peppers? Peppers can be classified into 3 groups; sweet, hot, chili. Any type of “sweet” pepper that looks good at the market works best for this recipe. Red varieties are extra sweet! Look for smooth, shiny skin, stems attached and no wrinkly parts.

• Does size matter? It depends on your preference, any size pepper works. I like smaller pepper varieties for a few reasons. Smaller peppers cook more evenly since more of the surface is in contact with cooking liquid. Smaller size also means shorter cooking time. If you’re using larger bell peppers, carefully turn peppers over after initial 20 minutes in oven. It’s an extra step but guarantees even cooking and prevents the top being dry.

• What’s the best way to remove pepper stems? A small paring knife offers the best control to cut around pepper stems. Once stem is removed gently tap peppers (cutside down) to remove seeds. Be gentle when cleaning and preparing peppers; an intact pepper will hold filling better than a split one.

• Why soak or rinse rice? Soaking rice reduces cooking time and results in fluffier texture. Rinsing can help reduce phytic acid (a naturally occurring plant substance that prevents absorption of essential minerals) and toxic arsenic (rice crops -even organic- tend to have a high contamination rate).

• What kind of rice? Short grain rice works best for this stuffed dish. The starch content and shape are ideal. If you have a Balkan market nearby, look for varieties labelled baldo, osmancik, kocanski. If you’re at the regular supermarket Arborio Rice is available nationwide usually in the international aisle grouped in the Italian section.

Stuffed Peppers (12” round or 9” x 13” pan)

Ingredients

2 - 2 1/4 lb Peppers, (stems and seeds removed)

Filling:

1 1/2 lbs ground beef

1 c short grain rice

2 c chopped onions (about 1 1/2 large onions)

1 c parsley leaves, chopped

1 1/2 tsp salt

1 tsp vegeta

1 tsp fresh or dried mint

1/4 tsp ground black pepper

1 tbsp tomato paste

Topping:

6 garlic cloves

1 tomato, cut into 8 wedges

2 whole bay leaves

1 1/2 c hot water

1 tbsp tomato paste or 1 fresh tomato, grated

1/2 tsp salt

1/4 c olive oil

Directions

• In a small bowl cover rice with cold water for 20 minutes. Allowing rice to soak while you prepare other elements of the dish.

• In the meantime, arrange peppers in pan. This help you figure how many will need to be prepared without waste. Any remaining peppers will keep fresh longer if the stem is intact. Use a paring knife to carefully cut a circle around stem and remove along with seeds.

• Preheat oven to 450 degrees so it’s warm by the time you finish stuffing.

• Strain liquid from rice and rinse. In a large bowl, combine rice with remaining filling ingredients. A wooden spoon is great for mixing or use your hands.

• Begin filling peppers with meat and rice mixture. Do NOT overfill — rice needs a little room to expand. The amount of filling per pepper will vary since peppers come in different sizes.

• Arrange tomato wedges and nestle garlic cloves around pan. Bay leaves go on top (easily removed later).

• Combine remaining ingredients to create a light “sauce,” pour over peppers.

• If your pan/ baking dish has a cover, great! If not, layers parchment paper and aluminum foil to seal the top. Crimp edges of foil onto edges of pan to prevent steam from escaping.

• Bake covered for 45 minutes on bottom rack.

• Uncover and bake on top rack for 15 minutes to brown and slightly crisp tops of peppers.

• Serve warm. Delicious on their own but even better with a dollop of yogurt or sourcream.

AJDE, LET’S EAT! Tag me on IG if you try it @balkanbasics