Entree: Albania – Central Culinary Region – Speca të Mbushura (Bell peppers stuffed with seasoned rice and ground meat baked in tomato sauce)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 55 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 6 medium bell peppers, approx. 2 lb (900 g) total, tops removed and seeds discarded
- 1 lb (454 g) ground beef
- 1 cup (200 g) long-grain rice, rinsed
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 2 cloves garlic, minced, approx. 6 g
- 3 tbsp (45 ml) olive oil
- 1 large egg, beaten, approx. 50 g
- 1/4 cup (15 g) fresh parsley, finely chopped
- 2 tbsp (8 g) fresh mint or dill, finely chopped (optional)
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) salt, adjust to taste
- 2 cups (480 ml) tomato sauce or passata
- 1 cup (240 ml) water or stock
- 1 tbsp (15 ml) lemon juice (optional)
- 1 tbsp (15 g) butter, cut into small bits to dot on top (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Lightly oil a baking dish large enough to hold the peppers snugly.
2. Step 2: In a skillet, heat 2 tbsp (30 ml) olive oil over medium heat. Sauté the chopped onion until soft, about 5–7 minutes. Add the garlic and cook 1 minute more.
3. Step 3: Add the ground beef to the skillet and cook until browned, breaking it up with a spoon. Stir in the rinsed rice and cook 2–3 minutes to coat the grains.
4. Step 4: Remove from heat and transfer the mixture to a bowl. Stir in the beaten egg, parsley, mint or dill if using, paprika, salt, pepper, and lemon juice. Mix thoroughly to combine; the egg helps bind the filling.
5. Step 5: Spoon the filling into each bell pepper, packing gently but leaving a little room at the top for the rice to expand. Place the stuffed peppers upright in the prepared baking dish.
6. Step 6: Whisk together the tomato sauce and 1 cup (240 ml) water or stock, season a little with salt, and pour around (not over) the peppers so liquid reaches about halfway up their sides. Drizzle remaining 1 tbsp (15 ml) olive oil over the peppers and dot with butter if desired.
7. Step 7: Cover the dish tightly with foil and bake in the preheated oven for 45–55 minutes, or until the peppers are tender and the rice is cooked through. Remove foil for the last 10 minutes to allow tops to brown slightly.
8. Step 8: Let rest 5–10 minutes before serving. Serve hot with extra tomato sauce spooned over and a sprinkle of fresh parsley.