Saganlija - Bosnian Stuffed Peppers

Ingredients

• 6 bell peppers (red, yellow, or green) 6 bell peppers (red, yellow, or green)
• 250g (8.8oz) ground beef 250g (8.8oz) ground beef
• 250g (8.8oz) ground lamb 250g (8.8oz) ground lamb
• 1 cup (200g) rice, cooked 1 cup (200g) rice, cooked
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 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): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 28g, 3g
• Protein: 28g
• Fiber: 3g
• Salt: 1g

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, ground lamb, cooked rice, chopped onion, minced garlic, paprika, cumin, 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 down gently to fill the peppers completely.
5. 5.
   Place the stuffed peppers in a baking dish and drizzle them with olive oil.
6. 6.
   Bake in the preheated oven for 40-45 minutes, or until the peppers are tender and slightly charred.
7. 7.
   Remove from the oven and let them cool for a few minutes.
8. 8.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Ground meat — Use a combination of beef and lamb for a richer flavor. Make sure the meat is well-seasoned and cooked thoroughly.
• Rice — Cook the rice separately before adding it to the filling mixture. This ensures that the rice is fully cooked and doesn't absorb too much moisture from the filling.
• Bell peppers — Choose bell peppers that are firm and have a vibrant color. Cut off the tops and remove the seeds and membranes carefully to keep the peppers intact.

Tips & Tricks

• For a spicier kick, 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.
• If you prefer a softer texture, cover the baking dish with foil during the first half of the cooking time.
• Leftover stuffed peppers can be refrigerated and enjoyed the next day. Simply reheat them in the oven or microwave.
• Experiment with different types of bell peppers to add variety to the dish.

Serving advice

Serve the Saganlija hot as a main course. Accompany it with a fresh salad or crusty bread to complete the meal.

Presentation advice

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