Beautiful and delicious Serbian traditional dish of stuffed peppers in the oven, our favorite dish number 1. Whoever of the foreigners tries this dish, there is no chance that he did not ask me for the recipe. It is prepared in the following way, for this dish you will need peppers, minced beef, rice and other vegetables in the description. You must try this and do not miss the fantastic taste. Follow recipe.
Ingredients: refractory bowl 35×25 cm, medium, total time: 2 hours, 4 serving
10 medium-sized yellow or red bell peppers/ cleaned of seeds inside
300 g ground beef
1 cup rice/ 80 g
1 carrot/ finely chopped
1 head of red onion/ finely chopped
3 cloves garlic/ finely chopped
1 teaspoon ground red sweet pepper
10 pieces of cherry tomatoes/ cut on half
1 teaspoon salt
black pepper to taste
1 egg
1 Tbsp fresh primrose, finely chopped
Spray:
3 Tablespoons oil
2 Tablespoons of flour
2 teaspoon red sweet pepper
2 full Tablespoon tomato purée
450 ml of water
pinch of salt
1/2 Tsp of sugar
Preparation:
Prepare all the ingredients as described above.
Put a little oil in the pan and heat over a moderate heat.
Put chopped red onion and fry for 2 minutes.
Add finely chopped carrot and fry for about 2–3 minutes.
Then add minced meat, rice, red ground pepper, salt, pepper, and garlic cloves finely chopped. Mix all the ingredients well and cover the pan.
Cook for about 10–12 minutes, until water comes out of the meat.
Finally, turn off the heat, add 1 egg and stir quickly
With this filling, you will fill the peppers, leaving space for closing with cherry tomatoes.
Cut the cherry tomatoes in half and close the stuffed peppers.
Oil the refractory dish well and roll each pepper in oil.
If you have some filling left, pour the filling between the peppers.
Arrange the peppers side by side.
Cover the peppers with aluminum foil and place in a preheated oven at 200 degrees to bake.
Bake the peppers for a total of about 1 hour and 30 minutes.
While roasting the peppers, after 35 min. turn to the other side and cover.
After 45 minutes of baking, start making the spray.
Spray:
Pour oil into one deep smaller pot and wait for it to heat up, then add flour, stir constantly.
When the flour turns yellowish brown, add 1 tsp of red ground pepper, stir quickly, add 2 Tbsp of tomato purée, pinch of salt, 400 ml of water and sugar.
Stir until the mixture well combined into a compact mixture.
Pour this mixture over the peppers, and continue to roast the peppers.
10–15 minutes before the end, remove the aluminum foil, and bake until done.
When the peppers are roasted and the juice gained in density, remove from the oven and sprinkle over the peppers with a fresh chopped parsley.
Buon appetito!
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