Stuffed Peppers – GEORY KAVKAZ

1. INGREDIENTS (Serves 4–6)

• 6–8 bell peppers, tops cut off and seeds removed (use a mix of colors for visual appeal)
• 400 g ground meat (beef, lamb, pork, or a mix)
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 cup cooked rice (about 200 g), cooled
• 200 g tomato purée or chopped tomatoes
• 2 tbsp vegetable oil (sunflower or olive)
• 1 tsp salt, ½ tsp black pepper, 1 tsp paprika (optional)
• 2 cups (500 ml) broth or water
• Optional: chopped parsley or dill for garnish

2. PREP THE FILLING

1. Heat oil in a pan over medium heat.
2. Sauté onion until translucent (~3–4 minutes), then add garlic and cook 1 minute.
3. Add ground meat and brown evenly, breaking it up with a spoon (~6–8 minutes).
4. Stir in rice, tomato purée, salt, pepper, and optional paprika. Mix thoroughly.
5. Remove from heat and let the filling cool slightly.

3. STUFF THE PEPPERS

1. Preheat oven to 180 °C (350 °F).
2. Stand each pepper upright in a baking dish or shallow pan.
3. Spoon the filling into peppers, packing firmly but leaving room for rice to expand.
4. Level off the tops for neat presentation.

4. COOK THE PEPPERS

1. Pour broth or water into the dish—enough to reach halfway up the peppers.
2. Cover tightly with foil.
3. Bake for 45 minutes, then uncover and bake another 10–15 minutes until peppers are tender and the tops are lightly browned.

5. SERVE & GARNISH

1. Remove from oven and let stand for 5 minutes.
2. Garnish with chopped parsley or dill if desired.
3. Serve warm—great as a main or hearty side.

Optional serving ideas: drizzle with sour cream or yogurt, add shredded cheese, or drizzle olive oil.

✅ NOTES

• Use a mix of meat and rice—simple, satisfying, rustic.
• Minimal spices—letting fresh ingredients and fire-slow cooking shine.
• Cooking covered ensures tender peppers and moist filling.
• Finish uncovered for color and gentle caramelization.