by mmitic86

Lenten stuffed peppers flavored with ajvar


August 3, 2019

The juicy stuffed peppers seasoned with ajvar baked in the oven call for just a slice of some good bread to dip in a thick tomato sauce or aromatic fillet.
The traditional representative of all home cooked summer dishes, stuffed peppers are easy to prepare, generous and so delicious. Opportunities for types of stuffing are numerous, in addition to the classic rice and meat, we now cooked up a meal in Lenten variants for inspiration (here is a link to another quinoa recipe). Because the main culprit for such good taste of our peppers is the ajvar with which we seasoned them and which gave our favorite slightly smoky aroma to the peppers.
So we're not going to tell you much about stuffed peppers, except to invite you to try one of our recipes, give it your own stamp, and enjoy these divine flavors of summer. Because are there any dishes that smell better in the summer than stuffed peppers?

  • Prep: 15 mins
  • Cook: 40 mins
  • Yields: 6-8 servings


10 medium sized bell pepers

200g of rice

2 smaller onions

500g of fresh tomatoes or 300ml of homemade tomato juice

2 fresh tomatoes for lids on peppers

1 tablespoon of concentrated tomato paste

3 tablespoons of ajvar

olive oil

salt, pepper

sweet smoked minced dry pepper

a couple of sprigs of fresh thyme and oregano


Cut the tops off of clean bell peppers, remove the seeds and allow them to dry as you prepare the filling.

Finely chop the onions and fresh herbs. Bake the rice. If using fresh tomatoes, cut it into cubes.

Pour one tablespoon of oil into the heated pan and briefly fry the onions and spices until the onions are glassy. Add some pepper, 2 to 3 teaspoons of sweet ground pepper and salt. Stir everything in and add concentrated tomato paste, ajvar and combine all while stirring. Make all this over medium heat and only if necessary add very little water, as especially fresh tomatoes will release the liquid into the dish. If you are cooking with fresh tomatoes, now add 300g or 150ml of cooked tomatoes, stir and let it simmer a little before adding the rice.

Put the rice in a saucepan, pour just enough water to cover the rice, and if necessary, add some more water during cooking, but carefully as the filling mixture should be thick. Cook for about 10 minutes or until all excess liquid has evaporated. Rice does not need to be fully cooked at this time as it will be cooked in the oven.

Preheat the oven to 200C.

Arrange the peppers in a deeper fireproof pan so they stay upright all the time. Fill each with stuffing, close with a slice of tomato, and fold with the tops you cut off if you want.

Mix the remaining fresh or cooked tomatoes with a little lukewarm water and pour between the peppers so that this liquid covers 2/3 of the peppers. Close the pan, cover or foil well and bake in the oven for about 20 minutes. Then remove the lid and allow the peppers to rest in the oven for 5-10 minutes.


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