Stuffed Sweet Peppers Recipe

Stuffed Sweet Peppers

Recipe adapted from Nina Manchev

• Difficulty: Easy
• Servings: 5 to 6
• Total Time: 55 minutes
• Preparation: 20 minutes
• Cooking: 35 minutes

Yogurt Sauce Ingredients:

• 3 cups European-style yogurt
• 1 cup freshly chopped dill
• 3 tablespoons freshly minced garlic
• 1 tablespoon kosher salt
• A splash of extra-virgin olive oil

Stuffed Sweet Peppers Ingredients:

• Extra-virgin olive oil
• 1 finely chopped onion
• 1 carrot, grated finely
• 3 pounds ground pork shoulder
• 1 cup previously cooked rice (jasmine rice recommended)
• 1/2 cup dried savory herb
• 1 bunch fresh dill, chopped finely
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• A pinch of Hungarian or Spanish paprika
• Approximately 30 sweet peppers of uniform size, cleaned with tops cut off

Cooking Instructions:

1. For the yogurt sauce: Combine the yogurt, dill, garlic, salt, and olive oil in a bowl and mix thoroughly.
2. For the stuffed peppers: Preheat your oven to 400F (204C). Warm some olive oil in a skillet, then add the onions and cook until soft. Introduce the grated carrots and continue cooking, stirring intermittently, until tender. Transfer this vegetable mixture into a large bowl.
3. Add the ground pork to the vegetable mixture, blending well. Stir in the cooked rice, dried savory, fresh dill, salt, pepper, and paprika until fully combined.
4. Fill each cleaned pepper with the pork mixture. Arrange the peppers upright on a baking tray with raised edges. Pour enough water into the pan to just cover the bottom surface.
5. Cover the tray with aluminum foil and bake for about 30 minutes. Then remove the foil and bake uncovered for an additional 3 minutes to finish.
6. Serve the hot stuffed peppers alongside the prepared yogurt sauce.