youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Serbian Filled Peppers

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

It is a heavy meal. Once u start..feeding frenzy happens and u never stop..what can I say. Hope Nigella tries this dish sometimes... I am sure she would love it!

It is a heavy meal. Once u start..feeding frenzy happens and u never stop..what can I say. Hope Nigella tries this dish sometimes... I am sure she would love it!

Ingredients

Serves: 6-8

Metric Cups
  • 8 red peppers
  • 400 grams minced beef (or pork mince)
  • 250 millilitres rice
  • 2 carrots
  • 2 onions
  • 1 tablespoon fresh parsley (chopped)
  • 2 teaspoons salt
  • 125 millilitres olive oil
  • 3 potatoes
  • 2 tablespoons plain flour
  • 1 teaspoon sweet paprika
  • 1 teaspoon vegetable stock (or dehydrated green herb stock)
  • 8 red bell peppers
  • 14 ounces ground beef (or pork mince)
  • 8⅘ fluid ounce rice
  • 2 carrots
  • 2 onions
  • 1 tablespoon fresh parsley (chopped)
  • 2 teaspoons salt
  • 4⅖ fluid ounce olive oil
  • 3 potatoes
  • 2 tablespoons all-purpose flour
  • 1 teaspoon sweet paprika
  • 1 teaspoon vegetable broth (or dehydrated green herb stock)

Method

Serbian Filled Peppers is a community recipe submitted by Zeljko Artist and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cut tops off peppers and remove seeds. Wash peppers to prepare for filling.
  • Filling:

  • Fry chopped onions and grated carrots in olive oil at medium to high temperature. Stir constantly.
  • After 2-3 minutes add mince and salt and continue to fry it for another 4-5 minutes.
  • Take it off heat and add rice, plain flour, sweet paprika and dehydrated vegetable or green herb stock.
  • Stir the mixture. Spoon filling into the peppers. Cover the top of each pepper with a slice of potato. Place peppers in a dish.
  • Place remaining potatoes put between peppers.
  • Pour water until peppers are covered. Boil at low temperature for 40-45 minutes.
  • Sprinkle chopped parsley on the top. Serve hot.
  • Cut tops off peppers and remove seeds. Wash peppers to prepare for filling.
  • Filling:

  • Fry chopped onions and grated carrots in olive oil at medium to high temperature. Stir constantly.
  • After 2-3 minutes add mince and salt and continue to fry it for another 4-5 minutes.
  • Take it off heat and add rice, all-purpose flour, sweet paprika and dehydrated vegetable or green herb stock.
  • Stir the mixture. Spoon filling into the peppers. Cover the top of each pepper with a slice of potato. Place peppers in a dish.
  • Place remaining potatoes put between peppers.
  • Pour water until peppers are covered. Boil at low temperature for 40-45 minutes.
  • Sprinkle chopped parsley on the top. Serve hot.
  • Tell us what you think