Entree: North Macedonia – National Cuisine – Полнети пиперки ➤ Polneti piperki (Roasted sweet peppers stuffed with a savory mixture of rice and ground meat)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 55 min

Total 1 hr 20 min

Ingredients

- 6 large red bell peppers, tops removed and seeds discarded, approx. 2 lb (900 g) total
- 1 lb (454 g) ground beef
- 1/2 cup (100 g) uncooked long-grain rice
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 tbsp (45 ml) olive oil
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 g) tomato paste
- 1 1/2 cups (360 ml) crushed tomatoes
- 1 cup (240 ml) chicken or vegetable broth
- 1 large egg, beaten (about 50 g)
- 1/4 cup (15 g) chopped fresh parsley
- 1 tsp (2 g) sweet paprika
- 1 1/2 tsp (8 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (4 g) granulated sugar (optional, to balance acidity)

Instructions

1. Preheat the oven to 350°F (175°C). Bring 1 1/2 cups (360 ml) water to a boil, add the rice, reduce heat, and simmer partially covered for 8 minutes until rice is about half-cooked; drain and set aside.
2. Heat 3 tbsp (45 ml) olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 6–8 minutes. Add minced garlic and cook 1 minute more.
3. Add 1 lb (454 g) ground beef to the skillet and cook, breaking up with a spoon, until browned and no pink remains, about 6–8 minutes. Drain excess fat if necessary.
4. Stir in 2 tbsp (30 g) tomato paste, 1 tsp (2 g) sweet paprika, 1 1/2 tsp (8 g) salt, and 1/2 tsp (1 g) black pepper. Cook 1–2 minutes until fragrant. Remove from heat and let cool slightly.
5. In a large bowl combine the browned meat mixture, the partially cooked 1/2 cup (100 g) rice, the beaten 1 large egg (about 50 g), 1/4 cup (15 g) chopped parsley, and 1 tsp (4 g) sugar if using. Mix until well incorporated.
6. Stuff each pepper with the meat and rice mixture, packing gently but not overfilling. Place the stuffed peppers upright in a snug baking dish.
7. In a bowl combine 1 1/2 cups (360 ml) crushed tomatoes and 1 cup (240 ml) broth; season with a pinch of salt and stir. Pour the tomato-broth mixture around the peppers in the baking dish until liquid reaches about halfway up the peppers.
8. Cover the dish tightly with foil and bake in the preheated oven for 45–55 minutes, until the peppers are tender and the filling is cooked through. Remove foil for the last 10 minutes if you prefer a slightly reduced sauce.
9. Let rest 5 minutes, garnish with additional chopped parsley, and serve warm with bread or rice.