Quick Lamb and Rice Stuffed Peppers (Simplified Drob Sarma)
60% автентично · Bulgarian-inspired
A simplified, quicker version inspired by drob sarma, where a savory lamb and rice filling is baked inside bell peppers instead of traditional offal stuffing. Easier to prepare for a weeknight meal.
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Съставки
- Bell peppers4 large (mixed colors)
- Ground lamb400 g
- Cooked rice200 g
- Onion1 large
- Fresh dill1/4 cup, chopped
- Fresh parsley1/4 cup, chopped
- Tomato paste2 tbsp
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
- Water or vegetable broth100 ml
Стъпки
- 1
Preheat oven to 190°C (375°F).
- 2
Halve the bell peppers lengthwise and remove seeds and membranes. Blanch them in boiling water for 2-3 minutes, then drain.
- 3
Finely chop the onion and sauté in olive oil until softened.
- 4
Add the ground lamb to the pan and cook, breaking it up, until browned. Drain excess fat.
- 5
Stir in the cooked rice, chopped dill, parsley, tomato paste, salt, and pepper. Mix well.
- 6
Stuff the blanched bell pepper halves generously with the lamb and rice mixture.
- 7
Place the stuffed peppers in a baking dish. Pour water or broth into the bottom of the dish.
- 8
Cover the dish with foil and bake for 30 minutes.
- 9
Remove foil and bake for another 15-20 minutes, or until peppers are tender and the filling is golden brown.
- 10
Garnish with fresh dill before serving.
