Stuffed (“Punjena”) Paprika

• servings: 6
• active time: 90 min.
• total time: 2 h 30 min.

Ingredients

• Bell Peppers 6

FILLING

• Brown Rice 200 g

• Minced Soy 300 g

• Celery 2

• Carrot 1

• Onion 1

• Eggs 1

• Salt

• Pepper

• Garlic Powder

• Parsley

• Olive Oil

• Red Whine

BROTH

• Passata 750 g

• Vegetable Broth

• Corn Starch

• Paprika

Directions

PREP

• Finely chop the Onion, Celery and Carrot.

• Open and clean the bell peppers.

• Boil the Minced Soy in salted water for 2-3min.

• Strain the Soy and drain out excess water.

• Cook the Brown Rice.

COOKING

• Sauté the Soffritto in Olive Oil until tender.

• Add the Minced Soy.

• Deglaze with the Red Whine.

• Add the Rice and turn off the heat.

• Add the Mixture into a bowl.

• Add the Egg and the Seasonings.

• Stuff the Bell Peppers.

• Put the Peppers in a pot.

• Add the Passata and the Paprika.

• Fill the pot with water until the Peppers are submerged.

• Bring to a boil.

• Once the water boils add the Vegetable Stock.

• In a glass mix the Corn Starch with water and add the solution to your broth.

• Turn the heat to Medium and cook for 1 h/ 1 h and 30 min.

Notes

500 g Filling = 6 Peppers + 14 Meatballs

1 Pepper = 50 g Filling