Slovak-style Spicy Stuffed Peppers

Ingredients

In this Slovak adaptation of the American Mother-in-Law dish, we incorporate traditional Slovak flavors and ingredients to create a unique culinary experience. The original American dish is typically made with ground beef, chili powder, and canned tomato sauce, while the Slovak version features a blend of ground pork and beef, paprika, and fresh tomatoes for a more authentic taste. Additionally, the Slovak-style Spicy Stuffed Peppers are spicier and have a richer flavor profile compared to the milder American version. We alse have the original recipe for Mother-in-Law, so you can check it out.

• 6 large bell peppers 6 large bell peppers
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 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 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons sweet paprika 2 tablespoons sweet paprika
• 1 teaspoon hot paprika 1 teaspoon hot paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• 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 pork, ground beef, cooked rice, chopped onion, minced garlic, diced tomatoes, tomato paste, sweet paprika, hot paprika, caraway seeds, dried marjoram, 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 firmly to fill the peppers completely.
5. 5.
   Heat a drizzle of vegetable oil in a large skillet over medium heat. Place the stuffed peppers in the skillet and cook for 5 minutes on each side, until lightly browned.
6. 6.
   Transfer the stuffed peppers to a baking dish and pour the remaining tomato sauce over them.
7. 7.
   Cover the baking dish with aluminum foil and bake for 30 minutes.
8. 8.
   Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the filling is cooked through.
9. 9.
   Serve the Slovak-style Spicy Stuffed Peppers hot, garnished with fresh herbs 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, carefully slice a thin layer off to create a stable base for stuffing.
• Sweet paprika — Opt for Hungarian sweet paprika for an authentic Slovak flavor. Adjust the amount according to your preferred level of spiciness.
• Ground pork and beef — Use a mixture of lean ground pork and beef for a balanced and flavorful filling.
• Tomato paste — Look for tomato paste with no added sugar or salt to maintain control over the seasoning.

Tips & Tricks

• For a milder version, reduce the amount of hot paprika or omit it altogether.
• Serve the stuffed peppers with a dollop of sour cream on top for a creamy contrast to the spiciness.
• Leftover stuffed peppers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Slovak-style Spicy Stuffed Peppers are best served hot, straight from the oven. Pair them with a side of crusty bread or boiled potatoes to soak up the flavorful tomato sauce. A fresh green salad or pickled vegetables make excellent accompaniments to balance the richness of the dish.

Presentation advice

Arrange the Slovak-style Spicy Stuffed Peppers on a platter, garnished with a sprinkle of fresh herbs such as parsley or dill. The vibrant colors of the peppers and the rich red tomato sauce will create an enticing visual appeal.