This is a Serbian dish with a punch of flavour. Absolutely love this, one of my all time favourites..
8 light yellow peppers (medium size)
1kg minced meat (600g beef mince and 400g pork mince)
2 red onions
3 garlic cloves
1 tablespoon paprika
Pinch of salt and pepper
9 tablespoons of Jasmine rice
1 table spoon freshly chopped parsley
1 tablespoon Vegeta
2 tablespoons flour
100-150ml vegetable oil
1 celery stem and leaves
2-3 table spoons concentrated paprika
2-3 Roma tomatoes
Dollop of sour cream or Greek style yogurt
In a large bowl place mince meat and combine the two sorts. Add rice, salt and pepper, vegeta, parsley, chopped onion and garlic. Wash the peppers and take out the stem and seeds. Mix all ingredients well.
Fill the peppers with the meat mixture to the top, cut the tomatoes into slices and close off each pepper with the tomato round, so that the meat does not fall out while cooking.
In a large saucepan, add the oil. Mix in the flour until you get a thickened texture. Add the dry paprika and concentrated paprika and mix well. Add water until you get a desired texture of the broth - I usually like the sauce to be soupy. Add the celery stick. Add the stuffed peppers they should be covered in the broth. Add some more salt and Pepper to taste and leave to simmer on high for about 30 minutes. Reduce heat to medium and simmer for another 45 minutes.
Serve with a dollop of sour cream or yogurt.