Mulun - Croatian Stuffed Peppers

Ingredients

• 6 large bell peppers 6 large bell peppers
• 300g (10.5 oz) ground beef 300g (10.5 oz) ground beef
• 200g (7 oz) ground pork 200g (7 oz) ground pork
• 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 olive oil 2 tablespoons olive oil
• 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
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 20g, 3g
• 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 skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
4. 4.
   Add the ground beef and pork to the skillet, and cook until browned.
5. 5.
   Stir in the cooked rice, paprika, dried oregano, dried thyme, salt, and pepper. Mix well to combine all the ingredients.
6. 6.
   Fill each bell pepper with the meat and rice mixture, pressing it down gently.
7. 7.
   Place the stuffed peppers in a baking dish and pour the tomato sauce over them.
8. 8.
   Cover the dish with aluminum foil and bake for 40 minutes.
9. 9.
   Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the filling is golden brown.
10. 10.
    Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Bell peppers — Choose peppers that are firm and have a vibrant color. Make sure to remove the seeds and membranes thoroughly to create enough space for the filling.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes to the filling mixture.
• Serve the stuffed peppers with a dollop of sour cream or yogurt for added creaminess.
• Leftover stuffed peppers can be refrigerated and enjoyed the next day, as the flavors tend to develop even more.

Serving advice

Serve the Mulun hot, straight from the oven. It pairs well with a side of crusty bread or a fresh green salad.

Presentation advice

Arrange the stuffed peppers on a platter, garnished with fresh parsley. The vibrant colors of the peppers will make the dish visually appealing.