Stuffed Peppers Bukharan Style

Ingredients

In adapting the original Macedonian dish of Polneti Piperki to Bukharan Jewish cuisine, we have made a few modifications. Firstly, we have replaced the traditional Macedonian spices with Bukharan spices such as cumin, coriander, and paprika to infuse the dish with the distinct flavors of Bukhara. Additionally, we have incorporated the use of ground lamb instead of ground beef to align with the dietary preferences of Bukharan Jewish cuisine. These adaptations result in a dish that pays homage to the original while embracing the unique flavors and ingredients of Bukharan Jewish cuisine. We alse have the original recipe for Polneti piperki, so you can check it out.

• 6 bell peppers, any color 6 bell peppers, any color
• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 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 vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 26g
• 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 vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground lamb to the skillet and cook until browned, breaking it up with a spoon.
5. 5.
   Stir in the cooked rice, ground cumin, ground coriander, paprika, salt, and black pepper. Cook for an additional 2 minutes to allow the flavors to meld together.
6. 6.
   Fill each bell pepper with the lamb and rice mixture, pressing it down gently.
7. 7.
   In a separate bowl, mix together the tomato sauce and broth. Pour the mixture into a baking dish.
8. 8.
   Place the stuffed peppers in the baking dish, standing upright. Cover the dish with aluminum foil.
9. 9.
   Bake in the preheated oven for 30 minutes.
10. 10.
    Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the filling is cooked through.
11. 11.
    Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Ground lamb — Make sure to use lean ground lamb for a healthier option. If ground lamb is not available, you can substitute it with ground beef or ground chicken.
• Bell peppers — Choose firm and vibrant bell peppers for the best results. You can use a mix of different colored peppers to add visual appeal to the dish.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper 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. They can also be frozen for future meals.
• Experiment with different herbs and spices to customize the flavors to your liking.
• If you prefer a vegetarian version, you can substitute the ground lamb with cooked lentils or mushrooms.

Serving advice

Serve the Stuffed Peppers Bukharan Style as a main course accompanied by a fresh salad and warm bread. The peppers can be enjoyed on their own or with a side of couscous or quinoa for a complete and satisfying meal.

Presentation advice

Arrange the stuffed peppers on a platter, garnished with fresh parsley. The vibrant colors of the peppers will create an eye-catching presentation. Serve the dish family-style, allowing guests to help themselves to the delicious stuffed peppers.