Ingredients with Measurements:
- 6 large bell peppers, tops cut off and seeds removed
- 1 lb. ground beef
- 1 cup cooked rice
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 cup chopped mushrooms
- 1/2 cup chopped Sardelka (salted fish)
- 1/4 cup chopped parsley
- 2 cloves garlic, minced
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 can (14.5 oz.) diced tomatoes
- 1/2 cup water
- 1/4 cup olive oil
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large pot, bring salted water to a boil. Add the bell peppers and cook for 5 minutes. Drain and set aside.
3. In a mixing bowl, combine ground beef, cooked rice, chopped onion, celery, carrots, mushrooms, Sardelka, parsley, garlic, paprika, salt, and black pepper. Mix well.
4. Stuff each bell pepper with the beef mixture and place them in a baking dish.
5. In a separate bowl, mix diced tomatoes, water, and olive oil. Pour the mixture over the stuffed peppers.
6. Cover the baking dish with foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15 minutes or until the peppers are tender and the beef is cooked through.
8. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 345
Fat: 18g
Carbohydrates: 22g
Protein: 23g
Sodium: 678mg
Sugar: 7g
Fiber: 4g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Sardelka can be substituted with anchovies or canned tuna.
Variations:
- Add chopped olives or capers to the beef mixture for extra flavor.
- Use different colored bell peppers for a colorful presentation.
- Top the stuffed peppers with grated cheese before baking.
Tips and tricks:
- To make the stuffing easier to handle, chill it in the fridge for 30 minutes before stuffing the peppers.
- Use a spoon to remove the seeds and membranes from the bell peppers.
- If the peppers are not standing upright, slice a thin layer off the bottom to make them stable.
Storage instructions:
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes or in the microwave for 2-3 minutes.
Presentation ideas:
Serve the stuffed peppers on a platter with a sprinkle of chopped parsley on top.
Garnishes:
Garnish with a slice of lemon or lime for a pop of color.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
- If the stuffing is too dry, add a splash of water or tomato sauce.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the fridge within 2 hours of cooking.
Food history:
Sardelka is a type of salted fish that is commonly used in Mediterranean cuisine. Stuffed peppers are a popular dish in many cultures, including Greek, Turkish, and Middle Eastern.
Flavor profiles:
Sardelka adds a salty and savory flavor to the beef mixture, while the diced tomatoes add a tangy sweetness.
Serving suggestions:
Serve the stuffed peppers as a main course for dinner or as a hearty lunch.
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Region: Bulgarian