Bosnian Stuffed Peppers

Ingredients

• 6 large bell peppers 6 large bell peppers
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 250g (0.55 lb) ground lamb 250g (0.55 lb) ground lamb
• 1 cup (200g) rice 1 cup (200g) rice
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 1 cup (235ml) water 1 cup (235ml) water
• Sour cream, for serving Sour cream, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

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, ground lamb, rice, onion, garlic, parsley, paprika, cumin, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Stuff each bell pepper with the meat and rice mixture, pressing it down gently to fill the peppers completely.
5. 5.
   Place the stuffed peppers in a baking dish.
6. 6.
   In a separate bowl, mix together the tomato sauce and water. Pour the mixture over the stuffed peppers.
7. 7.
   Cover the baking dish with aluminum foil and bake for 45 minutes.
8. 8.
   Remove the foil and continue baking for an additional 15 minutes, or until the peppers are tender and the filling is cooked through.
9. 9.
   Serve the Bosnian Stuffed Peppers hot, with a dollop of sour cream on top.

Treat your ingredients with care...

• Rice — Rinse the rice thoroughly before using to remove excess starch and ensure a fluffy texture.
• Ground meat — Use a combination of beef and lamb for a more flavorful filling. Make sure the meat is well-seasoned and evenly mixed with the other ingredients.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the filling mixture.
• If you prefer a milder flavor, reduce the amount of paprika and cumin.
• You can make the filling in advance and refrigerate it for a few hours or overnight to allow the flavors to meld together.
• Leftover stuffed peppers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
• Serve the Bosnian Stuffed Peppers with a side of crusty bread to soak up the delicious tomato sauce.

Serving advice

Serve the Bosnian Stuffed Peppers as a main course, accompanied by a fresh salad or steamed vegetables. The dish is filling on its own, but you can also serve it with a side of crusty bread or mashed potatoes for a heartier meal.

Presentation advice

Arrange the stuffed peppers on a platter, drizzle some of the tomato sauce over them, and garnish with a sprinkle of fresh parsley. The vibrant colors of the peppers and the rich red sauce will make for an enticing presentation.