This is a very tasty preparation, especially during summer, because all vegetables used are very fresh and tasty. Grandma Xheni uses light green peppers for this recipe and make them very delicious and the best stuffed peppers in the world. Let me start with the recipe:
Ingredients: / Ingredientes:
8 – 9 light green peppers / 8 – 9 pimientos verdes claros
100 gr minced beef meat / 100 gr de carne picada
1 carrot / 1 zanahoria
2 yellow onions / 2 cebollas amarillas
2 tomatoes / 2 tomates
1 cup white rise / 1 taza de arroz blanco
Salt, white pepper, olive oil / Sal, pimienta blanca, aceite de oliva.
Preparation: / Preparación:
Wash peppers with abundant water and drain them with kitchen towel. Carefully remove the internal part of the peppers (without damaging the laterals). Put the peppers into the baking-pan which will be used for baking the filled peppers.
Remove the peppers’ seeds from the white internal part of the peppers and chop these last ones into small cubicles; leave them aside. Wash and peel onions, tomatoes and carrots. Separately chop them into small cubicles (same size as the internals of the peppers).
Fry the onions with 2 soup spoons of olive oil and little salt until shriveled. Add minced meat and continue frying while stirring the preparation. Add internals of the peppers, tomatoes and carrots and let them cook for 2 minutes. Add rice and fry the preparation for 2 more minutes. Pour water in 1:1 portion with the rice. Regulate with salt and white pepper and allow for the preparation to be cooked until the water is fully sucked. Remove the preparation from heat.
With the help of the spoon fill the peppers with the preparation (filler). Make sure to press it down to make sure no empty spaces are left within the peppers. Put filled peppers nicely in the baking-pan. Should you have left preparation (filler) after all peppers are filled, add it in-between the peppers in the baking-pan. Add one cup of water and lubricate the peppers with olive oil and little salt on top.
Cover the baking-pan with aluminium foil and bake it in pre-heated oven for 1 hour at 250. After 40 minutes, remove the aluminium foil and allow the filled peppers to be baked on the top as well. Remove the preparation from the oven and let it cool for 5 minutes. Nicely serve two filled peppers/person and fresh salad. This recipe could be made even in the vegetarian version, without minced meat.
Personally, I prefer to eat filled peppers with cherry tomatoes only, it is a habit I inherited from my childhood. You may use your own appetizers to accompany it, as per your individual taste. I strongly recommend you to try this Grandma Xheni’ recipe at your home. It is the right season and it is enjoyable for everyone, kids and adults. Let me know your impressions after cooking best filled peppers at your home. Till then, Stay Cool and Eat Healthy!
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