Stuffed Peppers with Minced meat and Rice - a Dish from the National Cuisine of Bulgaria

minced meat

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a protein-rich alternative, while bulgur is often cheaper and cooks faster.

tomato sauce

🥗Healthier: crushed tomatoes

💰Cheaper: canned tomatoes

Crushed tomatoes provide a fresher taste, while canned tomatoes are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

Finely chop onions and grate carrots.

Fry grated carrots in 3-4 tablespoons of oil.

Add minced meat and fry until crumbly.

Add tomatoes and let the liquid boil.

Add rice and cook until combined.

Add 1 teaspoon of savory and salt to taste.

Fry until the mixture becomes glassy, then add red pepper and fry for about one minute before removing from heat.

Clean the peppers from seeds and wash them, drying with the hole facing down.

Fill the peppers with the mixture using a teaspoon, being careful not to overstuff them.

Arrange the stuffed peppers in a pan and pour water around them without covering them, salting the water.

Bake at 180 degrees Celsius for about 45 minutes, then turn them over and return to the oven for another 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level: