Palneni Chushki

Ingredients

• 8 pieces red bell peppers
• 400 g minced pork
• 150 g long-grain rice
• 1 pieces onion, finely diced
• 1 pieces carrot, grated
• 3 pieces tomatoes, grated
• 1 tbsp paprika
• 1 tsp savory (chubritsa)
• 3 tbsp parsley, chopped
• 3 tbsp sunflower oil

Steps

1. 1
   Cut the tops off the peppers and remove the seeds, keeping the shells whole.
2. 2
   Soften the onion and carrot in the oil, add the mince and brown it, breaking up the lumps.
3. 3
   Stir in the rice, paprika, savory, half the grated tomato and 100 ml water. Cook 5 minutes — the rice should be only part-cooked.
4. 4
   Take off the heat and fold through the parsley. Season well.
5. 5
   Fill each pepper about three-quarters full — the rice still has to swell.
6. 6
   Stand the peppers upright in a deep dish, pour over the remaining tomato mixed with 300 ml water, and cover with foil.
7. 7
   Bake at 180C for 50 minutes, uncovering for the last 15 so the tops colour.