Recipe by Nadia Melkowits
This is another favorite Bulgarian Recipe of mine. The sweetness of the roasted red bell peppers and the tangy yogurt white sauce make such an excellent combination. Super easy to make and yet so delicious full with flavor and fragrance. You can also make this without the meat.
Top Review by Schooter
This was pretty good but didn't taste exactly like the stuffed peppers I had in Bulgaria. Also, the water amount to add to the sauce is way too much - I only used 1/2 cup total. I had to repeat the sauce because I added too much water the first time.
- 8 red bell peppers
- 5 tablespoons olive oil
- 1 large onion
- 1 cup rice
- 1 bunch parsley (chopped)
- 1 carrot (optional)
- 2 tablespoons of cayenn pepper
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons tomato paste (optional)
- 1⁄2 lb pork sausage
- 2 cups water
For the White sauce
- 4 tablespoons butter
- 3 tablespoons flour
- 1⁄2 chicken bouillon cube
- 2 cups water
- 2 cups yogurt (you could use more)
Directions See How It's Made
- Start with sauteing the onions in the oil at medium to low heat for about 5 minutes. Then add the rice and brown it by stirring continuously for another 5 minutes.
- Add the carrot,cayenne pepper and the tomato paste stir for a minute. Season with the salt and pepper. Add the sausage,parsley and stir to mix with the rice well.
- Remove from the stove and let it cool for a few minute. Preheat oven to 375°F.
- Stuff the pepper with the mixture and arrange peppers in a 4 inch deep pan. Pour water over and cover with foil or lid. Bake for about an hour and 20 minute.
- Meanwhile in a small pot melt butter and mix well with flour. Add chicken bullion and slowly begin to add the water while stirring constantly. You may need more water, the sauce needs be slightly thicker than the consistency of a gravy. Remove from the stove, and mix the yogurt to that.
- Pour sauce over the peppers. By using your broiler,brown the peppers and the sauce on top. You can serve each portion sprinkled with parsley on top.