Add paprika and lamb, voilà Hungarian meal is ready!
Töltött paprika bárányjal és mentával
Serves 4
Preheat the oven to 375F (190C)
4 organic bell peppers (mix the colors)
1 Tbs. (15 g) or more minced garlic
1 cup (200 g) chopped organic onions
olive oil
black pepper
allspice
cinnamon
1/4 cup (50 g) rice
1/2 cup (25 g) chopped organic tomatoes
organic pine nuts
1/4 pound (115 g) organic ground lamb
chopped mint, dill and parsley
paprika powder
1 bay leaf
plain organic (dairy-free) yogurt
1. Slice the caps from the bell peppers, save the caps and scrape out the inside.
2. Sauté the garlic and onions in some oil.
3. Add the rice, black pepper, allspice, cinnamon to taste.
4. Cook, stirring until the rice is opaque, 2-3 minutes.
5. Add some water and cook at a rapid simmers, stir until liquid evaporates, 4-5 minutes.
6. Add the tomatoes and cook until softened, about 3 minutes. Should be soupy.
7. Scrap the rice mixture into a bowl.
8. Stir in the lamb, pine nuts, mint, dill, paprika, and parsley.
9. Spoon the mixture into the bell peppers.
10. Place upright in the skillet. Place the caps on.
11. Drizzle with some oil.
12. Pour water into the bottom of the skillet and add the bay leaf.
13. Bake peppers, basting every 20 minutes with the pan juice.
14. Cook until well brown about an hour.
(a) If some brown faster than others, tent with foil.
15. In a small bowl, combine the yogurt and some garlic. Chill until ready to use.
16. Spoon pan juices over the peppers and scatter mint on top.
17. Swirl some oil into the yogurt sauce and serve with the peppers.
