Jas and the World

Passport & Plate - Stuffed peppers and tomatos

Serbia | Friday, March 6, 2015 | 5 photos

Ingredients
3 bell peppers (red, yellow, orange)
3 large tomatoes
2 small potatoes

Stuffing:
0.5kg minced beef
0.5 cup finely chopped onions
1 cup white rice
0.5 cup finely shopped parsley
0.5 cup tomato paste
dry mint, salt, black peppers to taste

Broth:
2 cups of water
0.5 cup tomato paste
1 table spoon olive oil

 

How to prepare this recipe
Cut thin slice from stem end of each bell pepper/tomato to remove top of pepper (save the top for later to cover the veggies)
Remove seeds and membranes; rinse.; cut thin slice from bottom of each pepper so they stand up straight.
Well mix stuffing ingredients and stuff uncooked veggies with it.
Place stuffed veggies in a big pan and cover with a smooth tomato paste broth
Peel potatoes and cut into small cubes and place in the pan around papers and tomatoes.
Place the pan in an oven to simmer until done, until the papers and tomatoes are tender; It will approximately take 2 hours to cook and then broil for 5-10 minutes.

Serve with yogurt, sour cream or feta cheese.

 

The story behind this recipe
This is how my mum makes Serbian stuffed peppers (Punjene paprika) and tomatoes which then I enriched with some spices from my Turkish friend 's kitchen (dry mint :)).This was one favorite dish when I was growing up. The smell of baked peppers brings me back to my mom's kitchen. As a kid, I used to eat only the stuffing, and not so much to the 'skin'. As a grown up, I enjoy every bit of deliciousness, especially enjoying the sweet taste of pepper in combination with the meat, rice, spices and sour cream on the side. And yummy stuffed tomatoes with a hint of mint are so refreshing and great with feta cheese. It takes few hours to make this dish, but it is well worth the time. The peppers taste great the next day too so we usually make this dish in large quantities.
Now you should make Serbian villages your next travel destination, where you will be welcomed in local's kitchens and fed with warm and testy food, alcohol and celebrations.