- 10 medium sized green peppers
- 4 soup spoons of cooking oil
- 1 middle sized onion
- 1/2 kg of ground pork meat
- 1 soup spoon of Vegeta or “Spice C” (a condiment)
- 1 tea spoon of ground black pepper
- 400 gr of rice
- 1 egg
- 250-350 gr of sour cream
- 150 ml of water
1. 10 medium sized green peppers carefully excavate with the knife.
2. Turn on the stove plate, put a pan on the plate and pour in 2 soup spoons of cooking oil to oil the pan’s bottom.
3. Peel the onion, chop it to small square pieces and pour into the pan.
4. Add 1/2 kg of ground pork meat, add 1 tea spoon of a ground black pepper, add 1 soup spoon of Vegeta or Spice C” (a condiment) and add 400 gr of rice.
5. All of that simmer about 15 minutes.
6. Turn off the stove plate, take off the pan from the plate, add 1 whole egg into the pan and whisk it all well. That’s the green peppers filling mass.
7. Each green pepper’s cave fill with this prepared filling (watching not to exceed its capacity, must not be overloaded – leave a little empty space inside the peppers cavity because the rice grow up while cooking).
8. Prepare a baking pan, oil its bottom with 1-2 soup spoons of cooking oil, smear the baking pan bottom with thin layer of sour cream.
9. Loaded green peppers with the filling mass arrange in the baking pan, add 150 ml of water and put 1 soup spoon of sour cream on top of each filled green pepper.
10.Put the baking pan into the warmed oven and bake it for about 1 hour on a temperature of 200 Celsius degrees.
11.On an half way (time) of baking process, shortly take out the pan from the oven, carefully turn over each green pepper with a spoon, take back the pan into the oven and keep baking to the end of about 1 hour total time.
12.When it’s done, take out the pan from the oven, leave it to cool down for a while, and a serving and eating in the worm condition can begin.
13.There is one extended version: Before serving, you can prepare in a separate bowl the mixture of left sour cream and one whole egg, whisk it well and smear this mixture over the top surface of all baking peppers. This should be done about 10 minutes before final baking process. Just take out the pan from the oven, smear prepared mixture over the peppers, take back the the pan into the oven, and finish the baking for about ten minutes time.
14.Than, turn off the oven, take out the pan from the oven, leave it to cool down for a while and start serving.
Both versions are really tasty, but an extended version enriches this Serbian traditional meal visually and by the taste. In central part of Serbia, instead of sour cream, they often use the kaymak. It could be served as the main meal, paired with domestic mashed potatoes as an contribution. No salads required. Really, an extraordinary delicious recipe. Enjoy!