Ajvar-Stuffed Peppers (Punjene Paprike sa Ajvarom)
The Quirky Foodster Team
Ingredients
- Small Sweet bell peppers, tops cut off and seeded — 6
- Ajvar — 200 g (7 oz)
- Grated cheese — 150 g (1 1/2 cups)
- Cooked rice — 100 g (1/2 cup)
- Egg — 1
- Salt and black pepper, — to taste
Method
- Preheat the oven to 190°C (375°F).
- Combine the ajvar, cheese, cooked rice, egg, salt and pepper in a bowl.
- Fill each pepper generously with the mixture.
- Arrange the stuffed peppers upright in a baking dish.
- Bake for 30-35 minutes until the peppers are tender and the filling is set and golden on top.
- Serve warm.
Introduction: Sweet bell peppers filled with a savoury ajvar and cheese mixture, baked until tender.
Cultural Background: This creative side dish makes use of Serbia's beloved ajvar in a new form, stuffed into peppers and baked with cheese for a satisfying accompaniment to grilled meats or a light vegetarian main.
Tips: Choose peppers of a similar size so they cook evenly. Pack the filling in firmly but not overly tight, as it will set and expand slightly during baking.
Variations: Add a little cooked minced meat to the filling for a heartier version; top with extra grated cheese in the last 10 minutes of baking for a golden crust.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a moderate oven for 15-20 minutes until warmed through.
Nutrition: Approx. 210 kcal, 9 g protein, 18 g carbohydrate, 12 g fat per serving.
FAQs:
Q: Can this dish be made vegan?
A: Yes, omit the egg and cheese, using a plant-based cheese alternative and a little extra rice to bind the filling.
Q: What size peppers work best?
A: Small to medium sweet bell peppers that can stand upright easily in the baking dish work well.
- Small Sweet bell peppers, tops cut off and seeded — 6
- Ajvar — 200 g (7 oz)
- Grated cheese — 150 g (1 1/2 cups)
- Cooked rice — 100 g (1/2 cup)
- Egg — 1
- Salt and black pepper, — to taste
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