Stuffed Peppers with Rice and Meat (for Easter) - photo 1
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Stuffed Peppers with Rice and Meat (for Easter)

Pikantne Main Dishes Easter 90 min Medium 22 wyświetleń ~18.26 PLN * - (0)
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Description

Traditional stuffed peppers in a festive version: juicy peppers filled with a mixture of fluffy rice, aromatic ground meat, and fresh vegetables, baked to tenderness. The dish combines the homemade, slightly spicy flavor of the meat with the gentle sweetness of the peppers and the freshness of parsley. It works well as a main dish on the Easter table, pairing nicely with light sour cream with dill, a cool yogurt sauce, or a spring salad of young vegetables. It presents aesthetically as a colorful dish with browned pepper tops and a sprinkle of cheese or cranberries for a sweet-sour contrast.

Ingredients Used

Ingredients (17)

Servings:
4
  • Pepper 800 g
  • White rice 200 g
  • Ground pork 500 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Chicken egg 1 szt. (~60 g)
  • Butter 30 g
  • Rapeseed oil 30 g
  • Tomato 1.3 szt. (~150 g)
  • Water 600 ml
  • 🌿 Przyprawy
  • Parsley 1 pęczek (~30 g)
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Sweet paprika 5 g
  • Marjoram 2 g
  • ✨ Opcjonalne
  • Cranberry 30 g
  • Cheese 50 g
💰 Szacowany koszt dania: ~18.26 PLN (4.57 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the peppers under running water, dry with a paper towel. Cut off the top of each pepper (creating a 'cap') with a sharp knife and set the lids aside. Hollow out the inside using a small spoon or a tablespoon — remove all seeds and white membranes to ensure the filling has a uniform texture. Rinse the insides of the peppers briefly, dry, and set aside.

Ingredients: pepper
Use a sharp knife for even cuts and a small spoon for scooping out. You can catch the seeds with your fingers into a bowl — don’t throw them away, they can be used for compost. Don’t cut too much flesh from the edges so that the pepper doesn’t become too thin and fall apart during baking.

Cooking rice

2

Rinse the rice in a sieve under cold water until the water is almost clear (about 30–60 seconds). Transfer the rice to a saucepan, add 400 ml of warm water and 2 g of salt (2 pinches). Bring to a boil over medium heat, cover with a lid, reduce the heat to low, and cook for 12–14 minutes without lifting the lid. After this time, remove from heat, let it sit for 5 minutes, then fluff the grains with a fork.

Ingredients: White rice, Water, Salt
Use a heavy-bottomed pot (diameter 16–18 cm) and a tightly fitting lid. Do not stir the rice while cooking — this causes it to become sticky. The rice is ready when the grains are soft and have absorbed all the water.

Frying vegetables

3

In a large skillet, heat 1 tablespoon of canola oil (15 g) over medium heat. Add finely chopped onion and sauté for 4–5 minutes until the onion becomes translucent and slightly golden. Add minced garlic and sauté for another 30–45 seconds, being careful not to burn the garlic. Add diced tomato and sauté for 2–3 minutes until it releases its juice and breaks down slightly.

Ingredients: Rapeseed oil, Onion, Garlic, Tomato
The best pan is 24–28 cm in diameter. Use a wooden spatula for stirring. Add garlic at the end, as it burns quickly and becomes bitter.

Frying the meat

4

Add the ground meat to the pan with the sautéed vegetables and break it up into small pieces with a wooden spoon. Cook over medium heat for 6–8 minutes, until the meat is no longer pink and starts to brown slightly. During cooking, add sweet paprika (5 g), marjoram (2 g), 2 g of black pepper, and 3 g of salt. If a lot of fat is released, pour some of the fat into a cup, leaving about 1 tablespoon of fat in the pan.

Ingredients: Ground pork, sweet paprika, Marjoram, Black pepper, Salt
Use a wide skillet so the meat has room to evaporate and brown. If the meat clumps together, increase the heat and stir more vigorously, breaking up the clumps with a spatula.

Preparation of the filling

5

Transfer the fried meat with vegetables to a large bowl. Add the cooked and fluffed rice, beaten egg, chopped parsley, and butter (30 g) — toss the butter into the hot filling so it melts and adds creaminess. If you are using cranberries and/or cheese (optional), add 30 g of cranberries and 30 g of cheese mixed into the filling now, leaving the rest of the cheese for sprinkling. Mix the filling thoroughly with a fork or wooden spoon and taste — season with salt and pepper if needed.

Ingredients: Ground pork, White rice, Butter, Parsley, cranberry, Cheese
Use a large bowl (at least 3 l) and a wooden spoon or silicone spatula for mixing. The filling should be moist but not watery; if it is too dry, add 1–2 tablespoons of hot water from cooking the rice.

Stuffing the peppers

6

Fill each pepper with the stuffing to about 3/4 of its height — leave some space at the top, as the filling will swell a bit. Create a slight indentation in the filling with your finger to help the hot filling heat up better. You can place a spoonful of grated yellow cheese on top (optional). Cover the peppers with the caps you cut off earlier or leave them open, according to your preference.

Ingredients: pepper, Cheese
Use a spoon to stuff or your hands—moist hands prevent the filling from sticking. Do not force the peppers; if the pepper is very tight, make a small cut at the top to make filling easier.

Baking

7

Arrange the stuffed peppers vertically in a baking dish measuring about 24x20 cm. Pour 200 ml of water (water + remaining cooking liquid) into the dish, so that the bottom is covered with a thin layer of liquid — this will prevent burning and ensure steam during baking. Cover the dish with aluminum foil and bake in a preheated oven at 180°C (top-bottom) for 20 minutes, then remove the foil and bake for another 15–20 minutes until the peppers are soft (a fork goes in easily) and the tops are lightly browned.

Ingredients: pepper, Water, Cheese
Use a baking dish with a height of at least 5 cm. If the peppers start to brown excessively, cover them again with foil. Check the softness of the peppers by inserting a fork into the center — it should go through smoothly.

Serving

8

After removing from the oven, let the peppers rest for 5 minutes to allow the juices to stabilize. Before serving, sprinkle with fresh chopped parsley. Serve warm with a dollop of natural yogurt or sour cream and additional fresh herbs. For a festive touch, serve alongside roasted young potatoes or a salad with rhubarb and arugula.

Ingredients: Parsley, cranberry, Cheese
Use a wide spatula to transfer the peppers to the plates so they don't fall apart. Additionally, you can add cranberries or grated cheese for extra flavor/texture.

Fun Fact

💡

Stuffed vegetables have a long tradition in Poland - in different regions, peppers, cabbage, or zucchini were filled with meat or grain stuffing; this dish combines the influences of rural simplicity with urban adaptation of ingredients.

Best for

Wielkanoc rodzinny obiad

Tips

🍽️ Serving

Serve the peppers hot, lightly drizzled with the juice from the dish. For a flavor contrast, add a cool yogurt-garlic sauce with dill or a spoonful of sour cream. Young potatoes with dill or a salad of spring vegetables make a great side dish.

🥡 Storage

Store in the refrigerator in a closed container for up to 2 days. To reheat, place in an oven preheated to 160°C for 10–15 minutes covered; avoid the microwave, which may overly soften the peppers. The filling can be prepared the day before and the peppers can be filled just before baking.

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