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A favorite dish throughout the Balkans and Mediterranean, here is Costel Ursu’s recipe for stuffed peppers Romany style.

1 KG Bell Peppers

500g Mince (Beef or Rice)

100g Rice – Rinsed

2 Onions – Chopped and fried

2 tbsp Tomato Puree

100g Bacon – chopped

500g Tomatoes – Skinned and chopped

2 Eggs

1 tbsp Plain Flour

Thyme / Dill / Parsely / Lovage

Salt & Pepper

Sour Cream for serving.

 

Start by mixing minced meat, fried onions, rice, flour, eggs, herbs and salt & pepper in a bowl.

Preheat oven to 200 degrees C.

Cut circles around stalks of peppers, pull out stems and discard along with seeds (shake upside down and they’ll come out easily)

Stuff each pepper with the mixture, leaving a little space for the rice to swell while cooking.

Place peppers in a pan, nestled together so standing upright.

Add 200 ml water to the pan with chopped bacon, tomatoes and tomato puree.

Cook for an hour, lowering the temperature after 30 minutes.

Serve with sour cream after allowing peppers to cool slightly.