Stuffed Peppers

Name: Stuffed Peppers (Plněná paprika)
Cuisine: Czech
Ingredients: 3-4 Anaheim chillies; 1 onion, peeled and finely chopped; 45 ml/3 tbsp oil; 500 g/1¼ lb minced (ground) pork; 200 g/7 oz white rice, rinsed and drained; 2 eggs, beaten; 50 g/2 oz/1 cup dried breadcrumbs; 30 ml/2 tbsp plain (all-purpose) flour; 5 ml/1 tsp paprika; 400 g/14 oz (2 tubes) tomato purée (paste); 400 g/14 oz (2 tubes) tomato purée (paste); 45 ml/3 tbsp caster (superfine) sugar; 2 bay leaves; 5 ml/1 tsp dried marjoram; salt and ground black pepper; salt and ground black pepper; dumplings, boiled potatoes, rye bread or pasta, to serve; dumplings, boiled potatoes, rye bread or pasta, to serve; dumplings, boiled potatoes, rye bread or pasta, to serve; dumplings, boiled potatoes, rye bread or pasta, to serve; green salad, to serve

Plněná paprika

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

For this delightful summer dish, use sweet, pale-coloured Anaheim chilli peppers if you can. They give the sauce the right flavour and their fine skins allow the meat to tenderize more quickly than other peppers.

Ingredients

3-4 Anaheim chillies
1 onion, peeled and finely chopped
45 ml/3

Europe
Czech Republic
Slovakia
Sauce
Main course
Summer
Eastern Europe

Method

Cut out the stalk and the seeds from the whole chillies.
Fry the onion in 15ml/1 tbsp oil for about 5-10 minutes, or until it is a golden colour.
In a bowl, season the pork with salt and pepper. Then add the onion, rice, eggs and breadcrumbs.
Stuff the Anaheim chillies with the meat mixture. Use the remaining mixture to form round patties 3c