Ajngemahtec - Slovenian Stuffed Peppers

Ingredients

• 6 bell peppers 6 bell peppers
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 cup (200g) cooked rice 1 cup (200g) cooked rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and black pepper to taste Salt and black pepper to taste
• Olive oil for drizzling Olive oil for drizzling

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 25g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut off the tops of the bell peppers and remove the seeds and membranes.
3. 3.
   In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, parsley, thyme, paprika, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Stuff each bell pepper with the meat and rice mixture, pressing it gently to fill the peppers completely.
5. 5.
   Place the stuffed peppers in a baking dish and drizzle with olive oil.
6. 6.
   Bake in the preheated oven for 30-35 minutes, or until the peppers are tender and the filling is cooked through.
7. 7.
   Serve the Ajngemahtec hot, garnished with additional parsley if desired.

Treat your ingredients with care...

• Bell peppers — Choose firm and vibrant peppers for the best results. If the peppers are uneven at the bottom, slice a thin layer off to ensure they stand upright while baking.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes to the meat and rice mixture.
• You can use a combination of different colored bell peppers to make the dish visually appealing.
• Serve Ajngemahtec with a dollop of sour cream on top for added creaminess.
• Leftover stuffed peppers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Ajngemahtec is best served hot, straight from the oven. Pair it with a side of crusty bread or a fresh green salad for a complete and satisfying meal.

Presentation advice

Arrange the stuffed peppers on a platter, garnished with fresh parsley. The vibrant colors of the peppers will make for an eye-catching presentation.