Five Ways to Make Stuffed Peppers

Stuffed Peppers

Stuffed Peppers with Mince and Rice

Ingredients: 2 lb peppers washed and cleaned of seeds, 17.5 oz beef mince, 1 large onion head, 1 large cup washed and dried rice, 3 tbsp oil, 3 tbsp flour, black pepper, paprika, salt, cumin and savory to taste.

Preparation: Pour the oil into a wide, heated pan and braise the finely chopped onion along with the rice in it. To this mixture add the mince, while stirring nonstop. Pour in a little water and once the rice swells a little, remove the dish from the stove.

Add all of the spices and fill the peppers with this stuffing. Block their ends with a little flour so the stuffing doesn't spill out, arrange them in an oiled oven dish, pour in a little more water and leave them to bake in a preheated 428°F (220 °C) oven.

Meatless Stuffed Peppers

Stuffed Peppers with Rice

Ingredients: 2 lb peppers washed and cleaned of seeds, 1 large cup washed and dried rice, 1 large onion head, 9 oz washed and finely chopped mushrooms, 3 tbsp oil, 10-15 pitted olives, salt, black pepper and spearmint to taste.

Preparation: Pour the oil in a pan and braise the finely chopped onions with the rice. To them add the mushrooms, olives and a little water. Once it boils off, add the spices and stir everything. Fill the peppers with this stuffing, arrange them in an oiled oven dish, pour in a little water and let them bake in a preheated 428°F (220 °C) oven.

Dried Peppers with Beans

Ingredients: 2 lb peppers, soaked in boiling water ahead of time, drained and cleaned of their seeds, 1 large jar of cooked ripe beans, 1 finely chopped carrot, 1 head finely chopped onion, 5 tbsp oil, 2 tbsp flour, 1 tbsp paprika, salt, spearmint and savory to taste.

Preparation: Braise the onion and carrot in heated oil. Once they soften, briefly braise the flour with paprika, being careful not to burn them. To these add the drained beans and stir everything until thickened. If necessary pour in a little water. Add all of the spices, stir the mixture and stuff the peppers with it. Put them in an oiled tray in a preheated 428°F (220 °C) oven.

Stuffed Peppers with Beans

Stuffed Peppers with Feta Cheese

Ingredients: 2 red and 2 green peppers, washed and cleaned of seeds, 1-2 cups crumbled feta cheese, 1/2 garlic clove, several pitted olives, 1 tbsp mayonnaise, several bunches dill.

Preparation: Combine the feta cheese, sliced olives, chopped dill, garlic and mayonnaise in a bowl. Stir everything well and fill the peppers with this mixture. Leave them in the fridge for 2 hours, then cut them into strips and serve them in a large platter as a cold appetizer.

Stuffed Peppers Burek

Ingredients: 1 jar peeled roasted peppers, 3-4 cups tomato paste made ahead of time, several bunches dill, oil for frying, breadcrumbs for rolling.

Preparation: Leave the peppers to drain well. Fill them with the tomato paste, to which you've added the finely chopped dill, then roll them in the flour and braise on both sides in highly heated oil.

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