Ingredients:

  • 4 medium-sized bell peppers (red, yellow, or green)
  • 500g minced meat (beef, lamb, or pork)
  • 200g cooked rice
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp paprika (preferably smoked)
  • 1 tsp dried oregano
  • Salt & pepper, to taste
  • 1 egg, lightly beaten
  • 2 tbsp olive oil (for cooking)
  • 400g crushed tomatoes (canned)
  • 1 tsp dried basil
  • 1 tsp sugar
  • 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

  1. Cut the tops off the bell peppers and remove seeds. Blanch peppers in boiling water for 5 minutes, then set aside to drain.
  2. Heat olive oil in a frying pan. Sauté onion until translucent, about 5 minutes. Add garlic and cook for 1 more minute.
  3. In a mixing bowl, combine minced meat, sautéed onions and garlic, cooked rice, egg, paprika, oregano, salt, and pepper. Mix well.
  4. Fill each pepper with the meat mixture, packing it tightly.
  5. In the same frying pan, combine crushed tomatoes, basil, sugar, and season with salt and pepper. Simmer for 5 minutes.
  6. Preheat oven to 180°C (350°F). Pour a thin layer of sauce into a baking dish and place the stuffed peppers upright. Spoon the remaining sauce over the top of the peppers. Cover with foil and bake for 30-35 minutes until cooked through.
  7. Remove from oven, garnish with fresh parsley, and serve hot.