Entree: North Macedonia – Southern Culinary Region – Полнети пиперки ➤ Polneti piperki (Roasted peppers stuffed with seasoned ground meat and rice braised in tomato sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Total 1 hr 20 min

Ingredients

- 6 large red bell peppers, tops removed and seeds discarded
- 1 lb (454 g) ground beef
- 1 cup (200 g) long-grain rice, rinsed and drained
- 1 medium onion, finely chopped (~5 oz / 140 g)
- 2 cloves garlic, minced
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) tomato paste
- 1 cup (240 g) crushed tomatoes or canned diced tomatoes
- 1 1/2 cups (360 ml) water or light beef/vegetable stock
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (6 g) salt, adjust to taste
- 2 tbsp (8 g) chopped fresh parsley
- 2 tbsp (30 ml) lemon juice
- 1 tsp (4 g) granulated sugar (optional, to balance acidity)

Instructions

1. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5–7 minutes. Add the minced garlic and cook 30 seconds more.
2. Add 1 lb (454 g) ground beef to the skillet and brown, breaking it up with a spoon, until no pink remains, about 6–8 minutes. Stir in 2 tbsp (30 g) tomato paste, 1 tsp (5 g) paprika, 1/2 tsp (2 g) black pepper, and 1 tsp (6 g) salt; cook 1–2 minutes to bloom the spices.
3. Add 1 cup (200 g) rinsed rice to the meat mixture and stir to coat. Pour in 1/2 cup (120 ml) of the water/stock and 1 tbsp (15 ml) of the crushed tomatoes; simmer gently until the rice has absorbed most of the liquid but is still undercooked, about 8–10 minutes. Remove from heat and stir in 2 tbsp (8 g) chopped parsley and 2 tbsp (30 ml) lemon juice. Taste and adjust seasoning.
4. Preheat the oven to 350°F (175°C). Lightly brush a large ovenproof pot or Dutch oven with the remaining 1 tbsp (15 ml) olive oil. Stuff each pepper with the meat-and-rice mixture, leaving a little space at the top for the rice to expand, and place them upright in the pot.
5. In a bowl, combine the remaining 1/2 cup (120 g) crushed tomatoes, 1 cup (240 ml) water/stock, and 1 tsp (4 g) sugar if using. Pour the tomato mixture around the peppers (not over the tops) so it reaches about halfway up the peppers. Cover the pot with a lid.
6. Bring to a gentle simmer on the stovetop, then transfer the covered pot to the preheated oven. Bake for 40–50 minutes, or until the peppers are tender and the rice is fully cooked.
7. Remove from oven and let rest 5–10 minutes. Serve warm, spooning some of the tomato sauce over the peppers.