Albanian Stuffed Peppers is quite a common dish that we have, you can eat them hot, warm or cold so are great to cook early on and leave for later.
These easy Albanian stuffed peppers are filled with ground beef, onions, herbs and a very small amount of tomato sauce made from the tomato puree.
Peppers in Albania are grown everywhere and are called ‘speca’. Mostly the type grown is Guernica peppers which are ideal for stuffing, roasting but can make casseroles sour if cooked for too long.
Albanian Stuffed Peppers (Speca të mbushura)
For 4 people
Cooking time: 1 hour 40 minutes
- 6 Large Peppers (deseeded and washed) OR
- 1kg Small Sweet Peppers (deseeded and washed)
- 400g Beef or Lamb (Minced)
- 1/4 Cup Rice
- 2 Tbsp Tomato Puree
- 3 Large Onions (Diced)
- Salt and pepper
Brown the onions for 2 minutes in some olive oil before adding the minced beef.
Once the beef has browned, add the rosemary, basil, salt, pepper, and tomato puree.
Add a bit more oil to ensure there is at least 1cm of juice once all ingredients are in the pot.
Leave to sweat for 10 minutes, then turn off and leave to cool for 15 minutes.
Once cooled add in the rice and mix well.
Stuff the peppers with the mixture ensuring you push some all the way down and is completely full. As each one is done, place it into a casserole dish.
If there is any mixture left, place into the dish around the stuffed peppers.
Bake in the oven on 180 degrees for 1 hour turning occasionally if desired but not necessary.
You can get different tastes from different peppers and colors. Red, Yellow and Orange peppers are sweet, Green is sour – using a mix of all allows stuffed peppers for everyone.