Stuffed Peppers in Sweet Tomato Sauce

PREP TIME: 60 MIN
COOKING TIME: 90 MIN
SERVINGS: 6-8

About

Inspired by the beloved Balkan dish punjene paprike, this recipe celebrates the flavors of summer when sweet yellow babura peppers are in season. It’s easy to adapt year-round with any type of bell pepper and pairs beautifully with mashed potatoes. Enjoy!

Ingredients

For the peppers:
3 TBSP lard (or olive oil)
500 g minced lamb (or beef/pork)
2 yellow onions
3 garlic cloves
¼ celery root
1 TSP cumin powder
1 TSP paprika
½ TSP dry oregano
½ TSP coriander powder
1 TSP Dijon mustard
1 cup pre-cooked rice
4 TBSP bread crumbs
2 thyme sprigs
Bunch of fresh parsley
Salt and pepper to taste
10 yellow bell peppers
Fresh herbs for garnish (optional)

For the sauce:
2 TBSP olive oil
2 yellow onions
2 carrots
1 TBSP sugar
2 TBSP flour
800 ml passata
1.2 L water or stock
1 bay leaf
Salt and pepper to taste
Balsamic vinegar (optional)

Instructions

Step 1: Prepare the Filling

Heat lard in a nonstick frying pan. Add finely chopped onions and cook over medium heat until golden and fragrant. This should take about 10 minutes.

Add grated celery root and minced garlic, then cook for another 5–10 minutes.

Add cumin, paprika, oregano, and coriander powder, then cook and stir for a minute or two.

Finally, add the minced lamb and cook for about 10 minutes, stirring regularly. If needed, increase the heat at this point — the goal is to evaporate all excess liquid and lightly brown the meat.

Transfer the meat to a mixing bowl. Add rice, Dijon mustard, breadcrumbs, and herbs. Season with salt and pepper.

Stuff the peppers with the prepared filling and set aside.

Step 2: Make the Sauce

Heat a nonstick pan with a little olive oil. Thinly slice the onions and carrots, then cook over medium heat until golden and fragrant, about 15 minutes.

Add sugar and cook for a couple of minutes to allow it to caramelize. Add flour and stir, then pour in the tomatoes and vegetable stock. Add the bay leaf and salt, and cook for 35–40 minutes.

Remove the bay leaf, then use an immersion blender to blend the sauce until smooth. Taste and adjust the seasoning if needed. Add dried basil and, if desired, 1–2 tablespoons of balsamic vinegar for extra depth.

Step 3: Assemble the Dish

Lightly grease a ceramic baking dish with oil, then place the stuffed peppers inside, standing upright and close together.

Pour the prepared tomato sauce over them so that the sauce reaches 1 cm below the rim of the dish.

Rinse a sheet of baking paper under running water and crumple it (this will soften it). Then cover the peppers with the damp baking paper, folding the edges inward.

Step 4: Bake the Peppers

Bake the peppers in a preheated oven at 200°C.

First, bake them covered with the baking paper for 1 hour. Then remove the paper and bake uncovered for another 30 minutes or so, until the tops of the peppers are nicely browned.

Remove from the oven and let rest for at least 10 minutes before serving.

To Serve

Enjoy with mashed potatoes, creamy polenta, or a slice of white bread. Leftovers keep well in the fridge for up to 4 days, or can be frozen for up to 3 months.