Shila Plavi - Bosnian Stuffed Peppers

Ingredients

• 6 large bell peppers 6 large bell peppers
• 250g (8.8 oz) ground beef 250g (8.8 oz) ground beef
• 250g (8.8 oz) ground lamb 250g (8.8 oz) ground lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 cup (100g) rice, uncooked 1/2 cup (100g) rice, uncooked
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 teaspoon smoked paprika 1 teaspoon smoked 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
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 20g, 4g
• 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 bowl, combine the ground beef, ground lamb, onion, garlic, rice, tomato paste, smoked paprika, dried oregano, dried thyme, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Stuff the bell peppers 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.
6. 6.
   In a separate bowl, mix the diced tomatoes with their juice. Season with salt and pepper.
7. 7.
   Pour the tomato mixture over the stuffed peppers, ensuring they are partially submerged.
8. 8.
   Cover the baking dish with aluminum foil and bake for 45 minutes.
9. 9.
   Remove the foil and continue baking for an additional 15 minutes, or until the peppers are tender and the filling is cooked through.
10. 10.
    Serve the Shila Plavi hot, garnished with fresh parsley.

Treat your ingredients with care...

• Ground beef and lamb — Make sure to use lean ground meat to reduce excess fat in the dish.
• Smoked paprika — Opt for high-quality smoked paprika to enhance the smoky flavor in the filling.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the filling mixture.
• Serve the Shila Plavi with a dollop of sour cream for added creaminess.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Shila Plavi as a main course, accompanied by a side of crusty bread or a fresh salad. It pairs well with a glass of red wine.

Presentation advice

Arrange the stuffed peppers on a platter, garnished with fresh parsley. The vibrant colors of the peppers and the rich red tomato sauce will make for an enticing presentation.