Pulneni Chushki (Пълнени чушки), or Bulgarian stuffed peppers, is a traditional and vibrant dish. Bell peppers are filled with a savory mixture of rice, minced meat, and herbs, then baked until tender. These colorful and flavorful peppers make a delightful main course or side dish, perfect for any gathering.
Preparation Time
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes
Ingredients (Serves Four People)
- 8 medium-sized bell peppers (assorted colors, approximately 800g)
- 200g uncooked white rice
- 400-450g minced meat (pork, beef, or a combination)
- 1 medium-sized onion, finely chopped (100g)
- 2 garlic cloves, minced
- 2 tablespoons sunflower oil
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill (optional)
- 1 tablespoon chopped fresh mint (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- 400g canned tomato sauce or crushed tomatoes
- 250ml water or vegetable broth for cooking
Note: 1 tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Step 1: Prepare the Peppers
Preheat your oven to 180°C (350°F). Cut the tops off the bell peppers and remove the seeds and membranes. Rinse the peppers and set them aside.
Step 2: Cook the Filling
In a large saucepan, heat the sunflower oil over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced meat, cook until browned, and break it up with a spoon. Stir in the rice, minced garlic, parsley, dill, mint (if using), salt, and freshly ground black pepper. Cook for an additional 2-3 minutes, stirring frequently.
Step 3: Stuff the Peppers
Carefully stuff each bell pepper with the rice and meat mixture, leaving a little room at the top for the rice to expand during cooking.
Step 4: Prepare the Baking Dish
In a baking dish large enough to hold the peppers upright, combine the tomato sauce, crushed tomatoes, and water or vegetable broth. Arrange the stuffed peppers in the dish, placing them close together to help them stay upright.
Step 5: Bake the Stuffed Peppers
Cover the baking dish with aluminum foil and bake in the oven for 40 minutes, until the rice is cooked and the peppers are tender.
Step 6: Serve
Remove from the oven and allow the stuffed peppers to cool slightly before serving. Serve with extra tomato sauce from the baking dish spooned over the top.
Tips and Tricks
- Vegetarian Option: Substitute the minced meat with cooked, crumbled mushrooms or grated zucchini for a vegetarian version.
- Color Variety: Using a mix of red, yellow, and green bell peppers adds a visually appealing touch to the dish.
- Don’t Overstuff: Leave some space at the top of the peppers to allow the rice to expand during cooking.
Serving Suggestions
- Crusty Bread: Serve with fresh, crusty bread to mop up the rich tomato sauce.
- Yogurt: A dollop of plain Bulgarian yogurt on the side provides a cool, creamy contrast to the savory peppers.
Wine Pairing
Pair this dish with a light and refreshing Bulgarian white wine like Misket or a medium-bodied rosé for a complementary balance to the savory filling.
Nutritional Information (Per Serving)
Calories: 480 kcal
Protein: 22g
Fat: 20g
Carbohydrates: 55g
Fiber: 6g
Sodium: 800 mg
Storage Suggestions
- Refrigeration: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a preheated oven at 150°C (300°F) for 10-15 minutes or until warmed.
About the Stuffed Fresh Peppers
Pulneni Chushki, or stuffed peppers, is a staple of Bulgarian cuisine, often served during family gatherings and holidays. The combination of bell peppers, hearty rice, and flavorful minced meat makes this dish a comforting favorite in Bulgarian households.
Cultural Context
Stuffed peppers, or пълнени чушки, are deeply rooted in Bulgarian culinary traditions, reflecting the country’s agricultural abundance and love for simple, flavorful meals. Using fresh herbs like parsley, dill, and mint adds brightness to the dish, while including rice and meat makes it a filling, nourishing meal. This dish is prevalent during autumn when peppers are in season and are often prepared for special occasions and celebrations.
