Entree: North Macedonia – Northern Culinary Region – Полнети пиперки ➤ Polneti piperki (Roasted bell peppers filled with a savory rice and spiced ground meat mixture)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Total 1 hr 15 min

Ingredients

- 6 large (about 2 lb) sweet bell peppers (any color) (approx. 900 g)
- 1 lb (454 g) ground beef
- 1 cup (200 g) long-grain rice, rinsed
- 1 medium onion, finely chopped
- 3 tbsp (45 ml) olive oil
- 2 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 ml) water or beef broth
- 1 large egg, beaten (approx. 50 g)
- 1/2 cup (15 g) fresh parsley, chopped
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) dried oregano
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice (optional)

Instructions

1. Prepare the peppers by cutting off the tops and removing seeds and membranes; reserve tops if desired and set peppers aside.
2. Heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add garlic and cook 30 seconds more.
3. Add the ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed.
4. Stir in the rinsed rice, tomato paste, paprika, oregano, salt, and pepper. Cook for 2 minutes to combine flavors, then remove from heat and let cool slightly. Stir in the beaten egg and chopped parsley.
5. Spoon the filling loosely into each pepper; do not overpack as rice will expand. Place the filled peppers upright in a large pot snugly.
6. In a bowl, whisk together crushed tomatoes, water or broth, remaining 1 tbsp (15 ml) olive oil, and lemon juice if using. Pour the sauce into the pot around the peppers until it reaches about halfway up the sides of the peppers.
7. Bring to a gentle simmer over medium-low heat, then cover and cook for 35–45 minutes, until rice and peppers are tender. Check occasionally and add a little more water if too much liquid evaporates.
8. Serve warm, garnished with additional parsley and with a spoonful of the tomato sauce over each pepper.