Stuffed Peppers (Speca të mbushura)
Peppers in Albania are grown everywhere and are
called 'speca'. Mostly the type grown is Guernica peppers which are ideal for
stuffing, roasting but can make casseroles sour if cooked for too long.
This is quite a common dish that we have, you can eat
them hot, warm or cold so are great to cook early on and leave for later.
4 people
40 minutes
Ingredients:
-
6 Large Peppers (deseeded and
washed) OR
-
1kg Small Sweet Peppers
(deseeded and washed)
-
400g Beef or Lamb (Minced)
-
1/4 Cup Rice
-
2 Tbsp Tomato Puree
-
3 Large Onions (Diced)
-
Rosemary
-
Basil
-
Salt and pepper
Directions:
Brown the onions for 2 minutes in some olive oil
before adding the mince beef.
Once the beef has browned, add the rosemary, basil,
salt, pepper and tomato puree.
Add a bit more oil to ensure there is at least
1cm of juice once all ingredients are in the pot.
Leave to sweat for 10 minutes, then turn off and
leave to cool for 15 minutes.
Once cooled add in the rice and mix well.
Stuff the peppers with the mixture ensuring you push
some all the way down and is completely full. As each one is done, place
into a casserole dish.
If there is any mixture left, place into the dish
around the stuffed peppers.
Bake in the oven on 180 degrees for 1 hour turning
occasionally if desired but not necessary.
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