Stuffed Peppers II (Papryka nadziewana)

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Making stuffed peppers is easy. Making fork-tender and deeply flavorful stuffed peppers is hard. Luckily, there are only few rules you need to know to perfect these ambrosial orbs of protein (:


2 bell peppers (any color, but red would be our top recommended choice)

1 lb of lean ground beef (or turkey)

2 medium onions (peeled and chopped)

1 clove garlic (finely minced)

1.5 cup cooked brown rice

1 egg

1 cup French baguette or white bread (soaked in milk or water and then squeezed of excess)

1 tsp. red pepper flakes

Salt and pepper to taste

2 tsp. Italian seasoning (optional)

1.5 cup grated Parmesan or Swiss cheese

½ cup parsley

Extra onion and/or garlic powder to taste (optional)


In a large bowl, mix  together beef, onions, garlic, rice, egg, parsley and bread. (Bread acts as a binder that strengthens the mixture’s architecture, without imparting any overpowering flavors).

Add all seasonings. Use your hands to combine all the ingredients and mix until well incorporated.

Cut centers of the tops off of the peppers (see the picture below).

Pull out seeds and membranes. Rinse peppers under cold water.

Fill them with meat filling.

Place peppers in a large pot of water and bring it to a boil over medium heat. Boling water shouldn't cover the tops of peppers. Add several generous pinches of salt to boiling water, reduce heat, cover, and simmer till pepper's skins are very soft (it may take up to 30 minutes).

Drain, set aside to cool.

Peel the skin off.

Bake in the oven at 350 for about 30 minutes.

Sprinkle with cheese and put back in the oven for few minutes, until cheese is melted.

Serve with rice or potatoes and enjoy!










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