Until recently I was a kitchen atom bomb. I’ve since learned a few tricks of the trade and will share them. Below is a finger-licking Stuffed Peppers recipe a 10 year old could easily prep. Stuffed Peppers are a staple of Bosnian cuisine/ food. Classic recipes involve rice & beans stuffing. My sister puts a spin on hers and stuffs them with grated potatoes. She graciously agreed to let me post it. Thank you Saša!
Lola’s Tips:
1. Always wash your vegetables well.
2. Do not wear mascara during the grating process.
3. Vegetable oil is a must for this recipe.
4. Find the smallest sweet peppers you can. Stay away from gargantuan grocery store peppers with a diameter of a small country. Farmer’s Market, or Whole Foods are potential places to look. Peppers in the photos are about 1-2 inches in diameter, and about 4-7 inches long.
Stuffed Peppers Version 1
Prep Time: 20-30 min
Baking Time: 30 min
Ingredients:
10-15 Small Sweet Peppers
1 Red Onion
2 lbs of Potatoes
2-3 Pinches of Ground Black Pepper
2-3 Pinches of Salt
Vegetable Oil
1 Sour Cream
1 French Baguette
Cut the pepper stems, & clean out the seeds (Photo 1). After peeling the potatoes and onion, grate them into a pot half filled with water. After grating, squeeze the grated onion & potatoes to get the starch out, and place into an empty bowl. Add salt, pepper, and 1 tsp of vegetable oil and mix it in (Photo 2). Put a tiny bit on a teaspoon and lick to see whether it is salty/peppery enough for your taste. Stuff the peppers with the mixture (Photo 3). Stuff only 75% of each pepper as the stuffing expands when baked. Place in a generously pre-oiled baking pan (Photo 4).
Preheat oven to 400F degrees and put the peppers in. Lower to 350F after 10 minutes when the peppers start to blush. The peppers will be done quickly; while the stuffing takes longer so lowering the heat gives stuffing time to be done. Keep checking your peppers. You will know they are done when they are soft, and the stuffing is coming out a little bit. This happens approximately after 25-35 minutes of baking.
Take the peppers out and let cool for a few minutes. Serve them with sour cream. Cut up the baguette and dip in the remaining oil in the pan. Serve with peppers. Voila!
You don’t have to eat 9. I was really hungry that day.
<3, Lola.
Tags: Bosnian Recipes, Recipes