DISH: STUFFED PEPPERS WITH MINCEMEAT AND RICE
CONTRIBUTED BY: Elena Stefanova, Spouse to the Ambassador
8-10 peppers of different colours
500 gr mincemeat (lamb, chicken or pork)
1 cup rice (150 gr)
1 onion, cubed
1 carrot, grated (optional)
2 tomatoes, diced OR 1 can tomatoes
salt, black pepper, paprika, parsley, dill
2 spoons flour
4 spoons yoghurt
Remove the seeds from the peppers, prick slightly with a fork, sprinkle them with salt.
Sauté the onion, carrot and rice until the rice becomes transparent.
Mix the same ratio of water to the rice, salt and tomatoes – cook until the liquid is absorbed.
Remove from heat, add mincemeat and seasoning.
Stuff the peppers, arrange them in a greased pan. Drizzle with oil, add 1 cup water.
Bake at 180’ for an hour.
Sauce: Whisk all ingredients together and cook on a medium heat until the sauce thickens.