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Stuffed Peppers, Bulgarian

8 red peppers, medium size* 

1/2 lb. ground beef

1/2 lb. ground pork or lamb 

1 cup white rice

2 tablespoons of parsley (dry or fresh)

1 carrot grated (optional)

1 onion chopped (optional)

1 tsp paprika

1 clove garlic minced

1 small can of tomato paste diluted with 2 cups hot water




Optional: Pinch of oregano, cumin, savory, and black pepper

* may use any color of pepper but red is the best.


Place the rice in a bowl, cover with water, and let soak for ½ an hour. Drain.

In another bowl, combine all the ingredients except the peppers and the tomato paste.

Add ½-1 cup of the diluted tomato paste.

Prepare the pepper by cutting the tops and clean the inside.

Use the mixture to stuff the peppers.

Arrange the stuffed peppers, top side up, in a deep baking pan or casserole dish, cover each pepper with the cut off top, Add the rest of the diluted tomato paste. It does not have to cover the peppers.

Cover tightly with foil.

Bake in 375°F oven for 45 minutes. 

Check occasionally to make sure that there is some liquid in the pan.

After 45 minutes, remove the foil and continue to bake till all but about 1” of water evaporates.

May be served immediately but better the next day and

excellent to freeze

Note: if you have a large pot that can be used on the range and in the oven, place the stuffed peppers in it, cover, bring to boil, then place in the oven that was heated ahead of time 

stuffed peppers1.jpg
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