Stuffed bell Peppers with Bacon and Ribs

Oct 6
4 min read

Updated: Oct 11

Stuffed bell Peppers with Bacon and Ribs

## Traditional Serbian Stuffed Peppers: A Seasonal Delight

Currently, it is the season for peppers, prompting me to prepare them today, as I have been eagerly anticipating this dish. This is a staple of traditional Serbian cuisine, beloved by many. To create this dish, you will need minced meat, peppers, and rice, along with common groceries and spices you likely already have at home. For enhanced flavor and aroma, consider adding ribs and bacon, although their inclusion is optional. Mashed potatoes make an excellent accompaniment to these peppers, providing a delightful combination. This dish is economical and can last for several days. In addition to mashed potatoes, you might also consider serving it with rice or polenta. Regardless of your choice, the result will be delicious and irresistible. Please refer to the NOTES at the end of this section before beginning preparation. The process is straightforward and uncomplicated, requiring only a bit of care and enthusiasm. Simply follow the recipe.

Stuffed-bell-Peppers-with-Bacon-and-Ribs — **Stuffed bell Peppers with Bacon and Ribs**

Ingredients: simple, total time: 90 min. 3-4 serving

4–5 ribs
130 g meaty bacon/ or smoked — diced
2 Tbsp Olive oil EVO to taste
6 small red bell peppers/ or yellow
1 medium onion/ finely chopped
350 g minced meat/ pork, beef
150 g rice
1 tsp allspice/ red ground paprika
1 clove of garlic/ minced
1 tsp dry spice Vegeta
salt and black pepper to taste
2 Tbsp fresh parsley/ finely chopped — divided
1 whole egg

Spray for peppers:

2-3 Tbsp Olive oil EVO
1 flat medium spoon flour
2 cloves of garlic/ minced
1 tsp red ground paprika
120 ml tomato juice

Preparation:

Prepare all the ingredients as described above.
The first thing you will do is wash the peppers well, remove the stem in a circular motion to make a hollow. Shake out the seeds and set them aside. Do not throw away the stems, you will need them to close the peppers. (You can definitely use a potato ring instead of those stalks if you want).
Cut the bacon into cubes and fry until golden brown. Do not throw away the fat, put the bacon on the side.
Fry the ribs in the same fat until golden brown on both sides. Set aside.
Transfer the rest of fat to a medium saucepan, add little olive oil and chopped onion, sauté it over moderate heat.
When the onion has softened and become transparent, add the minced meat, season with salt, black pepper, and dry bio spice Vegeta, simmer for about 7 minutes, covered and stirring occasionally.
Add rice, minced garlic and allspice, stir well, leave for another 12–15 minutes to stew, to low moderate heat with occasional stirring.
When the rice has absorbed the liquid, add chopped parsley, egg stir quickly and remove from heat. The filling is ready, let it cool a little.
Fill peppers with this filling with the help of a small spoon, press a little of the filling and fill it to the top, close with the stems of the peppers.
If you have any excess filling, put it together with the peppers in a medium saucepan.
Arrange peppers and ribs between rows, add fried bacon.
Pour water so that it is two fingers lower than the peppers.
Cook on low heat for about 40 minutes, half — covered.
10 minutes before the time is up, make pepper spray in a small pan.

Spray for Peppers:

Pour the oil into a small pan and wait for it to heat up on a low, moderate heat.
Add 1 teaspoon of flour — stir for about a minute, then add the minced garlic, fry for a few seconds.
As soon as the garlic starts to smell, add tomato juice, a teaspoon of red ground pepper-mix everything well for about 5–7 minutes on low heat. Remove from the heat.
Pour spray in the peppers, add water as needed, control the taste — add spices as needed. Stir, continue cooking for another 15–20 minutes.
The ribs and peppers must soften, and the sauce must take on a nice color and be uniform.
Towards the end, add chopped parsley.

Buon appetito!

NOTE:

Alternatively, you may opt not to use the sprinkling spray for peppers. Instead, mix ground red pepper and flour with a small amount of water, then add this mixture to the pot, along with water as necessary. You may also chop and add garlic for flavor, or omit it based on your preference.
Instead of tomato juice, you can add tomato concentrate mixed with a little water. Tomato concentrate can give a slightly bitter taste, so you can add half a teaspoon of sugar.
For a cost-effective option, consider serving mashed potatoes alongside the peppers, allowing the dish to last for several days.
Instead of a mix of ground beef and pork, ground chicken can be used. It is advisable to have the chicken finely ground at a butcher's shop for optimal results.
In place of ribs, you may use dried meat or chicken breast, particularly if the peppers are stuffed with chicken meat.
Peppers can be frozen in specialized storage containers with lids for up to three months.
Store any remaining food covered in the refrigerator for up to three days.