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Pulneni Chushki

Stuffed Peppers are a very popular dish in Bulgaria and as the summer months fade into Autumn the Bulgarian markets are teeming with peppers. This version uses rice and minced beef - however, replacing the beef with finely grated carrots makes a really delicious vegetarian option.







Serves 4-6
1kg fresh peppers (red, green and yellow mixed)
750g of minced beef (or beef and pork mixed)
Half a cup of rice
2 medium onions
Half a cup of vegetable oil
Tomato purée
Fresh Parsley
Boiling Water
Ground black pepper
Natural Yoghurt (for garnish)

Finely chop the onions and soften in the vegetable oil.

Add the rice, a soupspoon of tomato purée, season well with salt and pepper and stir well.

Add one and a half cups of boiling water.

Once the rice has absorbed all the water, add the minced beef and half a bunch of fresh, finely chopped parsley. Mix well.

Cut a hole in the top of each pepper and remove the stem and core.

Fill each pepper to around three quarters full with the rice and meat mixture.

Arrange the peppers in a baking tray and surround by boiling water, a soupspoon of tomato purée and a sprinkle of salt to just over half the depth of the peppers.
Cover in foil and bake in a preheated oven (190º) for 30 minutes, remove the foil and cook a further 20 minutes.

Serve with a couple of spoons of natural yoghurt ... delicious!