STUFFED PEPPERS WITH POTATOES

Stuffed peppers are one of Macedonia’s most iconic family meals, simple, hearty, and full of homemade flavor. We all have our unique way of preparing this dish and this is how my mom prepares them.

These red peppers are stuffed with a rich mixture of minced meat, rice, and herbs, then baked on a bed of potatoes until the edges caramelize and the whole kitchen smells like Sunday lunch.

This version follows the old-fashioned way, no sauce, just natural juices and slow baking that make the rice tender and the peppers perfectly wrinkled.

Ingredients

For 10–12 medium red peppers:

• 10–12 red peppers (medium-sized)

• 400 g minced beef, pork, or a mix

• 1 large onion, finely chopped

• 150 g rice (¾ cup)

• 2–3 ripe tomatoes, grated (plus a few slices for topping)

• 1 tablespoon tomato paste (optional)

• 1 teaspoon paprika

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon dried mint or parsley

• 3 tablespoons oil

• 3–4 potatoes, peeled and sliced

• 200–250 ml warm water

Preparation Steps

1. Prepare the peppers
   Wash and clean the peppers, cutting off the tops and removing the seeds. Tops will be replaced later with tomato slices.

2. Make the filling
   Heat the oil in a pan and sauté the chopped onion until translucent.
   Add the minced meat and cook until browned. Stir in the rice, paprika, salt, pepper, herbs, and tomato paste (if using).
   Add the grated tomatoes and a little water. Simmer for about 5–6 minutes, until the mixture thickens slightly — this is when the rice starts to cook and swell.

3. Stuff the peppers
   Fill each pepper about three-quarters full to leave space for the rice to expand.
   Close the tops with a slice of tomato instead of the original lids.

4. Arrange in the pan
   Grease the baking dish lightly and spread a layer of potato slices at the bottom.
   Arrange the stuffed peppers on top, tightly packed together. Pour about 1 cup of warm water around them — not over the tops.

5. Bake slowly
   Bake at 200°C (390°F) for about 1 hour and 15 minutes.
   If you want to make sure the rice softens evenly, cover the pan with foil for the first 40 minutes, then uncover to allow the peppers to brown and caramelize beautifully.

6. Serve
   Serve warm with fresh bread, yogurt, or sour cream. The next day, the flavor is even richer — a true comfort meal from the Macedonian kitchen.

   
   
   

💡 Cooking Tips

• The rice cooks inside the pepper thanks to steam trapped under the tomato slice — no need for extra liquid.

• Always pre-simmer the filling; raw rice won’t cook properly in this dry baking style.

• Red peppers give the sweetest, most aromatic result.

• The potatoes at the bottom absorb all the meat juices — they might just be the best part!

• For a vegetarian version, skip the meat and add finely chopped mushrooms or grated zucchini.