Stuffed Peppers


  • 10-12 peppers
  • 700gr of ground meat
  • 1-2 onions
  • 1/2 cup rice (75-80 ml.)
  • 1/2 bunch of dill
  • 1/2 bunch parsley
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon sweet paprika or pepper
  • 1 whole egg and 1 egg yolk only
  • 3 bay leaves


For Sauce:

  • 250ml concentrated tomato broth
  • 3 tablespoons olive oil
  • 2 tablespoons flour
  • Bay leaf
  • Salt, pepper, sugar



  1. First of all, remove the spine of seeds from the peppers, clean it as well as possible, wash it well and allowthe water to drain by putting it upside downdown.
  2. Put the minced meat inside a bowl.
  3. Chop the onions and add it over the meat, then add the rice, salt, pepper, paprika, chopped herbs and the whole egg + egg yolk.
  4. Mix them all very well, until you get a homogeneous composition.
  5. The composition of meat and rice will be put inside the stuffed peppers but do not completely fill them (keep in mind that the rice will swell to boiling).
  6. Arrange the peppers in a pot, keeping the opening up. Separately, boil about 1 liter and a half of water.
  7. When the water boils, pour it over the peppers from the pot carefully.It has to be just enough water to cover the peppers. Sprinkle a bit of salt, add the bay leaves and place the pot on the fire.
  8. Boil them on medium heat for 1 hour to 1 hour and a half, enough so that the meat and the rice will be cooked.
  9. For the sauce, heat some olive oil in a saucepan and add flour.
  10. Mix it quickly so the oil is embedded in flour, without getting brown. Immediately pour over, little by little and stirring, 250 ml of the soup in which the peppers cooked.
  11. It will seethe and thicken immediately. Add broth and mix well, then add a bay leaf. Boil the sauce over low heat for 4-5 minutes, thenpour some salt, pepper and sugar.

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