Iraqi-style Piperchi Stuffed Peppers

Ingredients

In this adaptation of Piperchi from Macedonian to Iraqi cuisine, we incorporate the unique flavors and spices commonly found in Iraqi cooking. The original Macedonian version often uses a mixture of ground meat and rice as the filling, but we enhance the flavors by adding traditional Iraqi spices such as cumin, coriander, and cinnamon. This adaptation brings a touch of the Middle East to the dish, creating a new and exciting flavor profile. We alse have the original recipe for Piperchi, so you can check it out.

• 6 bell peppers, any color 6 bell peppers, any color
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 250g ground lamb or beef 250g ground lamb or beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 22g
• 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 pot of salted boiling water, blanch the bell peppers for 3-4 minutes until slightly softened. Remove and set aside.
4. 4.
   In a separate pot, cook the rice according to package instructions until it is just slightly undercooked. Drain and set aside.
5. 5.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
6. 6.
   Add the ground lamb or beef to the skillet and cook until browned. Drain any excess fat.
7. 7.
   Stir in the tomato paste, ground cumin, ground coriander, ground cinnamon, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld together.
8. 8.
   Remove the skillet from heat and add the cooked rice to the meat mixture. Stir until well combined.
9. 9.
   Stuff each bell pepper with the rice and meat filling, packing it tightly.
10. 10.
    Place the stuffed peppers in a baking dish and cover with foil.
11. 11.
    Bake in the preheated oven for 30-35 minutes, or until the peppers are tender and the filling is cooked through.
12. 12.
    Remove from the oven and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Ground lamb or beef — Make sure to use lean ground meat to reduce the fat content of the dish.
• Long-grain rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the filling mixture.
• Serve the stuffed peppers with a dollop of yogurt on top for a creamy contrast.
• If you prefer a vegetarian version, substitute the ground meat with cooked lentils or chickpeas.
• Experiment with different types of bell peppers for a colorful presentation.
• Leftover stuffed peppers can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Iraqi-style Piperchi as a main course accompanied by a fresh salad and warm Arabic bread. The peppers can be enjoyed on their own or paired with a side of yogurt or tahini sauce for added creaminess.

Presentation advice

Arrange the stuffed peppers on a platter, garnished with fresh parsley. Drizzle a little olive oil over the top for a glossy finish. The vibrant colors of the peppers will make for an eye-catching presentation.