Speca të Mbushur (Stuffed Peppers with Rice and Minced Meat) (Speca të Mbushur)
The Quirky Foodster Team
Ingredients
- Medium Bell peppers, tops removed and seeded — 6
- Ground beef — 300 g (10.5 oz)
- Rice — 100 g (1/2 cup)
- Onion, finely chopped — 100 g (1 small)
- Fresh parsley, chopped — 15 g (1/4 cup)
- Tomato passata — 400 g (1 3/4 cups)
- Olive oil — 30 ml (2 tbsp)
- Salt — 6 g (1 tsp)
- Black pepper — 1 g (1/4 tsp)
Method
- Preheat oven to 190°C (375°F).
- Combine ground beef, rice, onion, parsley, salt and pepper in a bowl.
- Stuff each pepper with the meat and rice mixture, leaving a little room for the rice to expand.
- Stand the peppers upright in a baking dish.
- Pour the tomato passata around the peppers and drizzle with olive oil.
- Cover with foil and bake for 45 minutes, then uncover and bake a further 15 minutes until the peppers are tender and the tops are lightly browned.
Introduction: Bell peppers filled with a savoury mixture of rice, minced meat and herbs, baked in a light tomato sauce until tender.
Cultural Background: Stuffed peppers are common throughout the Balkans, and the Albanian version leans on fresh herbs and a light tomato sauce rather than heavier spicing, reflecting the country’s Mediterranean influences.
Tips: Leave a little space in the filling for the rice to expand as it cooks. Choose peppers that can stand upright on their own for easier baking.
Variations: Use a mix of ground beef and pork for a richer filling. Add a handful of grated cheese on top before the final uncovered baking stage.
Vegetarian/Vegan: For a vegetarian version, replace the meat with additional rice, mushrooms and lentils; this is a common home adaptation, though not the classic version.
Serving Suggestions: Serve with crusty bread to soak up the tomato sauce.
Storage: Refrigerate for up to 3 days in an airtight container.
Reheating: Reheat covered in the oven at 160°C (325°F) until warmed through, or microwave until piping hot.
Nutrition: 330 kcal | Protein 18g | Carbs 28g | Fat 16g
FAQs:
Q: Can I use pre-cooked rice?
A: Yes — using parboiled rice reduces the baking time slightly, though raw rice is traditional and cooks through fully in the oven.
Q: Can this be made ahead?
A: Yes, assemble the peppers a day ahead and refrigerate, then bake fresh before serving.
- Medium Bell peppers, tops removed and seeded — 6
- Ground beef — 300 g (10.5 oz)
- Rice — 100 g (1/2 cup)
- Onion, finely chopped — 100 g (1 small)
- Fresh parsley, chopped — 15 g (1/4 cup)
- Tomato passata — 400 g (1 3/4 cups)
- Olive oil — 30 ml (2 tbsp)
- Salt — 6 g (1 tsp)
- Black pepper — 1 g (1/4 tsp)
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