Kelešica Stuffed Peppers

Ingredients

• 6 large bell peppers 6 large bell peppers
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 1 garlic clove, minced 1 garlic clove, minced
• 1/2 cup (100g) rice, cooked 1/2 cup (100g) rice, cooked
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Sour cream, for serving Sour cream, for serving
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 28g
• Fiber: 3g
• 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, chopped onion, minced garlic, cooked rice, paprika, dried oregano, dried thyme, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Stuff each bell pepper with the meat mixture, ensuring they are tightly packed.
5. 5.
   Heat the vegetable oil in a large oven-safe skillet over medium heat. Place the stuffed peppers in the skillet and cook for 5 minutes, turning occasionally, until they are lightly browned.
6. 6.
   Pour the crushed tomatoes over the peppers and season with additional salt and pepper if desired.
7. 7.
   Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
8. 8.
   Bake for 45-50 minutes, or until the peppers are tender and the filling is cooked through.
9. 9.
   Remove from the oven and let the peppers rest for a few minutes before serving.
10. 10.
    Serve the Kelešica Stuffed Peppers hot, garnished with a dollop of sour cream and fresh parsley.

Treat your ingredients with care...

• Bell peppers — Choose peppers that are firm and have a vibrant color. Remove the seeds and membranes carefully to keep the peppers intact while stuffing.
• Ground beef — Opt for lean ground beef to reduce the fat content in the dish. Make sure to cook the meat thoroughly before stuffing the peppers.
• Rice — Cook the rice separately before adding it to the meat mixture. This ensures that the rice is fully cooked and doesn't absorb excess moisture from the filling.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes to the meat mixture.
• If you prefer a milder flavor, substitute the ground beef with ground turkey or chicken.
• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• Leftover stuffed peppers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
• Serve the Kelešica Stuffed Peppers with a side of crusty bread to soak up the delicious tomato sauce.

Serving advice

Serve the Kelešica Stuffed Peppers as a main course accompanied by a fresh salad or steamed vegetables. The dish pairs well with a glass of red wine, enhancing the flavors of the meat and spices.

Presentation advice

Arrange the Kelešica Stuffed Peppers on a platter, garnished with fresh parsley for a pop of color. Drizzle some of the tomato sauce from the skillet over the peppers for an appetizing presentation.