- 3 Green Peppers
- 3 Red Peppers
- 400g Mince Beef
- 3 Diced Onions
- 75g Rice
- 40g Tomato Puree
- 1 Tbsp Basil
- 1 Tbsp Rosemary
- Olive Oil
About this Recipe
Albanian Stuffed Peppers is quite a common dish that we have, you can eat them hot, warm or cold so are great to cook early on and leave for later.
Peppers in Albania are grown everywhere and are called ‘speca’. Mostly the type grown is Guernica peppers which are ideal for stuffing, roasting but can make casseroles sour if cooked for too long.
Tip: You can get different tastes from different peppers and colours. Red, Yellow and Orange peppers are sweet, Green are sour – using a mix of all allows stuffed peppers for everyone.
Prepare the filling
To create the filling, brown the onions for 2 minutes in some olive oil before adding the mince beef. Once the beef has browned, add the rosemary, basil, salt, pepper and tomato puree. Add a bit more oil to ensure there is at least 1cm of juice once all ingredients are in the pot.
Leave to sweat for 10 minutes, then turn off and leave to cool for 15 minutes.
Prepare the Peppers
While the filling is cooling, take out the stalks on the peppers and scoop out the seeds, you can keep the top of the pepper to put back on top after filled, or as i mostly do, discard them.
Stuff the Peppers
Stuff the peppers with the mixture ensuring you push some all the way down and is completely full. As each one is done, place into a casserole dish. If there is any mixture left, place into the dish around the stuffed peppers.
Bake in the oven on 180 degrees for 1 hour turning occasionally if desired but not necessary.