Šušpe, stuffed dried peppers from Pirot

Directions

1. Place the bell peppers in hot water and wait for the water to start boiling. Drain them, then remove the stems and seeds; you can also buy bell 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. Fill the bell peppers with this mixture and arrange them in an oven-safe 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, prepare a roux with the remaining oil, flour, and paprika, and then pour it over the bell peppers. ≈ 3 min
8. Shake the dish well to ensure that the paprika penetrates each bell pepper and spreads between them. ≈ 3 min
9. Preheat the bell 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