Stuffed Peppers with Meat and Bulgur

Name: Stuffed Peppers with Meat and Bulgur
Ingredients: 8 small peppers; 600ml tomato paste; 1 tablespoon flour; filling; 400g ground pork; 130g fine bulgur; 1 teaspoon sweet paprika; 1/2 bunch parsley; 1 large egg; salt, pepper

July 27, 2013

Pork Meat Dishes

Recipe: Stuffed Peppers with Meat and Bulgur

Let's test this year's tomato paste with some stuffed peppers, which I wanted to be the equivalent of cabbage rolls with cracked wheat.

Recycling leftovers: if you have sauce left over after finishing the peppers, cut a few potatoes into long slices and cook them in the sauce. They're delicious.

Ingredients

8 small peppers
600ml tomato paste
1 tablespoon flour

Filling

400g ground pork
130g fine bulgur
1 teaspoon sweet paprika
1/2 bunch parsley
1 large egg
salt, pepper

Servings: 3-4

How to prepare stuffed peppers with meat and bulgur

Cut a small cap at the top of the peppers and clean out the stems. Rinse under running water.
Mix the filling ingredients together. Fill the peppers with this mixture, leaving a few mm free at the top so the filling has room to expand. Place the peppers upright in a pot that fits them snugly.
Pour the tomato paste into the pot, then add water until the peppers are covered and start to float slightly.
Place the pot on high heat and bring to a boil. When it starts to boil, reduce heat to low and simmer covered for 45 minutes.
Dissolve the flour in water and pour into the pot, stirring gently. If you didn't use salted tomato paste, taste the sauce for salt and add if necessary. If the sauce is slightly acidic, add a pinch of sugar. When it starts to boil again, leave on heat for another 15 minutes without the lid, so the sauce reduces a bit.
* if you want a thicker sauce use 1 heaping tablespoon of flour, if you want it just lightly thickened use 1 level tablespoon of flour
Serve warm, with sour cream. They're very good reheated.