Stuffed Bell Peppers

There are so many twists to this classic dish that I believe every cook has an old gradually modified family recipe passed down by generations of passionate cooks. This particular recipe is preferred in the central Eastern Europe, though there is also a cooking method in the Balkans to top the peppers with sour cream and then bake in the oven. Peppers cooked in a rich tomato sauce was my Dad's favourite, and I always remember him hum and click his tongue while teaching me how to properly mop the plate clean with a piece of bread. 

Ingredients:

Serves 4

8 fresh green or red bell peppers 

350 g minced beef 

350 g minced pork

½ finely chopped red onion 

3 cloves finely chopped garlic

1 tbsp. chopped parsley

1 tbsp. ground paprika 

½ tsp. ground pepper 

1 tsp. salt 

100 g white rice (medium grain, uncooked)

4 tbsp. sunflower or canola oil

800 ml canned tomato puree

300 ml beef stock

Method: 

1. Cut into the stem end and hollow out the peppers, then wash and rid them of membranes and all the seeds.  Drain well.
2. Mix the meats and add the onion, 1 pinch of the chopped garlic, parsley, ground paprika, salt, pepper and rice. Combine the stuffing really well and then stuff the peppers. Don’t fill the peppers to the brim allowing the rice to increase in volume.
3. Warm up a large pan with a lid, add oil and the rest of the garlic and sear the peppers on all sides. Add tomato puree and stock, put the lid on and then cook for 50 min on low heat. Check periodically and turn the peppers around, adding more puree or water if necessary (the sauce needs to be thick and silky). Taste for seasoning - add salt and pepper in necessary. 
4. Serve with boiled or mashed potatoes. A fresh ciabatta style bread might also come handy to soak up the sauce.