Croatian Stuffed Pepper Stew
From heathie_magoo 13 years ago
- 90 minutes to make
- Serves 4
A friend of mine recently travelled around Eastern Europe and returned with this recipe.
Ingredients
- 4 large capsicum peppers shopping list
- For the stuffing: shopping list
- 250g lamb mince shopping list
- 2 cloves garlic, crushed shopping list
- 1 egg shopping list
- 1/4 cup white rice shopping list
- fresh parsley, chopped shopping list
- breadcrumbs (about 1 slice of bread) shopping list
- salt and pepper shopping list
- For the tomato sauce: shopping list
- 4 large tomatoes, skinned and chopped shopping list
- 1 large onion, chopped shopping list
- 1 pint vegetable stock shopping list
- 1 tbsp tomato puree shopping list
- salt and pepper shopping list
How to make it
- 1) Prepare the tomato sauce by frying the onion in a small amount of oil, then adding all other ingredients and blending.
- 2) Wash the peppers, remove the core and seeds.
- 3) Mix together all ingredients for the filling. We cooked the rice before stuffing but I don't think this is necessary.
- 4) Spoon the filling into the peppers. As you can see in the photo, we put some goats cheese on top of the mixture but I don't think this is very authentic!
- 5) Place the peppers (open side up) into the tomato sauce. Make sure the sauce is about halfway up the peppers - if not, add more stock.
- 6) Simmer for half an hour with the lid on, and then 20-30 minutes without the lid to allow the sauce to thicken.
- We served the peppers and sauce with mashed potato as this is apparently how the dish is usually served, Whilst this may seem a strange combination, the potato helps to absorb the tomato sauce and it works quite well! See Photo
The finished dish. We had 2 peppers each but it was far too much!
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