Šušpe, dried peppers filled with Pirot cheese

Directions

1. Place the peppers in hot water and wait for the water to return to a boil. Drain them, then remove the stems and seeds; you can also purchase peppers that have already been de-seeded. ⏱ ≈ 10 min
2. Peel and finely chop the onion, then sauté it in a portion of the oil. ≈ 8 min
3. Once the onions are golden brown, add the meat and cook everything together until the meat is fully cooked. ⏱ ≈ 7 min
4. Salt, pepper, then add the rinsed rice. Mix well. ≈ 4 min
5. Place the peppers on top of the filling and arrange them in a baking dish, in a single layer at the bottom. ≈ 3 min
6. Pour: Pour, until it is halfway covered, and cook on the stovetop over medium heat until the rice is cooked and tender. Add more water as needed during cooking. ⏱ ≈ 18 min
7. Once the rice is cooked, mix the remaining oil paint with flour and paprika to create a roux, then pour it over the peppers. ≈ 3 min
8. Shake the dish well to ensure that the roux penetrates each pepper and spreads between them. ≈ 3 min
9. Place the peppers in a moderate oven for roasting, then leave them in the oven until all the juices have evaporated. ⏱ ≈ 1 hr
10. The Pirot šušpe must be completely dry – this is what gives them their unique flavor. Serve them hot or cold, with fermented milk or a salad. ≈ 2 min