In Latvia stuffed peppers are usually made with green Hungarian paprika. Paprika hits the market stalls in late summer, and pretty much every household will have stuffed peppers on the dinner menu. Now that fresh produce is available all year round and big bell peppers (capsicum) are even more common than Hungarian paprika, nothing stops you from enjoying this comfort food all year round.
- 6 red peppers
- 1 small onion
- 500g pork mince
- 1/2 cup boiled rice
- 1 carrot
- 2 tablespoons tomato paste
- 1/2 cup water
- 1 cup sour cream
- Preheat the oven to 180 degrees Celsius.
- If using large peppers, cut them in half lenghtways and remove all seeds and membranes. If using smaller peppers, cut the tops off and remove all seeds and membranes.
- Finely chop the onion, place in a frying pan and cook until soft.
- Grate the carrot.
- Mix together mince, boiled rice, grated carrot, tomato paste and season well with salt and pepper.
- Spoon the meat mixture into the peppers.
- Place the peppers on a roasting dish, add water and sour cream.
- Place the roasting dish in the oven and bake the peppers for 1 hour or until peppers are soft and the filling has cooked through. Baste the peppers with sauce every once in a while.
You can sprinkle grated cheese on top of the peppers while they are baking. Fillings can include mushrooms, broccoli, herbs, beans, and corn.