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ПЪЛНЕНИ ЧУШКИ (STUFFED PEPPERS)

Rice and minced pork are a common combination in Eastern Europe, with every country we’ve “visited” to date having its own variation, more often than not wrapped in a cabbage leaf. I felt it about time that we get in on the pork and rice act and this is the result. Pig in a pepper ladies and gents.

Makes Dulcie's List   Makes Cosmin's List

Ingredients

  • 4 red peppers
  • 65g long grain rice
  • 225g minced pork
  • 200g tomatoes diced
  • 1 onion diced
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 100g feta
  • 1 tbsp chopped parsley
  • Salt and pepper to taste
 TO SERVE
  •  Yoghurt

NUTRITIONAL CONTENT PER PORTION

  • Calories | 306
  • Fat | 14.8g

Serves | 4 portions

Prep Time | 10 minutes

Cooking Time | 1 hour

method

  1. Cook the rice according to packet instructions
  2. Fry the onions until lightly golden, add the pork and cook for a further 5 minutes. Season with salt and pepper and the paprika.
  3. Add the tomatoes and rice and cook for 3 minutes.
  4. Remove from the heat and stir in the feta and parsley.
  5. Core the peppers and remove all the seeds.
  6. Stuff with the meat mixture.
  7. Stand upright in a baking dish and fill the bottom of the dish with water to the halfway mark, cover and cook for 45 minutes in an oven preheated to 200˚c, removing the cover for the last 15 minutes.

Based on a recipe found at www.sofiagreentour.com

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