Florina peppers stuffed with ground beef
Florina peppers stuffed with ground beef
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Florina peppers stuffed with ground beef
Υλικά
For the Peppers
- 14 Florina peppers (sweet long red peppers)
- 500 g ground beef (chuck cut)
- 150 g (5.3 oz) glasse rice
- 120 ml (½ cup) extra virgin olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 bunch fresh green onions, finely chopped
- 1 large ripe tomato, grated
- ½ bunch fresh dill, finely chopped
- ½ bunch fresh parsley, finely chopped
- 1 tsp sweet paprika
- Fleur de sel
- Freshly ground black pepper
For the Avgolemono Sauce
- 2 eggs
- Juice of 1 lemon
Εκτέλεση
Rinse the rice thoroughly under cold running water until the water runs clear, then drain well.
Heat the extra virgin olive oil in a pot and add the ground beef. Sauté over high heat, stirring continuously, until the meat is nicely browned, loses its excess moisture, and becomes crumbly, allowing it to develop its full aroma and flavor.
Add the onion and garlic and continue sautéing until softened and translucent. Add the fresh green onions and continue cooking for another 1’.
Add the rice, sweet paprika, fleur de sel, and freshly ground black pepper, and continue stirring. Add the grated tomato and 1 cup of cold water.
Using a wooden spoon, scrape the bottom of the pot to incorporate all the flavors from the ingredients. Allow the rice to come to a first boil and absorb part of the liquid. It does not need to cook completely at this stage, as it will finish cooking inside the peppers.
Towards the end, add the dill and parsley and stir well. Cover the pot and allow the filling to cook for another 5’, until it absorbs the remaining liquid and is left with its aromatic olive oil.
Remove from the heat and allow the filling to rest for a few minutes.
Wash the peppers, remove the stems and seeds, and lightly season the inside with fleur de sel. Carefully fill the peppers with the mixture, gently pressing with a spoon so the filling reaches the bottom of each pepper.
Arrange the stuffed peppers in a baking dish. Lightly season with fleur de sel and freshly ground black pepper, drizzle with a little extra virgin olive oil, add 1 cup of cold water, and bake in a preheated oven at 170°C / 340°F for approximately 45–50’, until the peppers are tender and the rice is fully cooked.
Carefully remove the cooking juices from the baking dish and transfer them to a small saucepan to prepare the avgolemono sauce.
For the Avgolemono Sauce
Whisk the eggs in a bowl and gradually add the lemon juice. While continuing to whisk, slowly add some of the hot cooking juices from the dish, allowing the eggs to warm gradually without curdling.
Return the mixture to the baking dish and pour the avgolemono sauce over the peppers. Allow the dish to rest for approximately 10’, so the filling can absorb some of the sauce and the flavors can fully combine.
Serve the stuffed peppers warm, spooning the avgolemono sauce over the top.
Florina peppers can be served with their skin on; however, for a cleaner and more refined presentation, it is recommended to remove the skin after baking. The skin peels away very easily, resulting in a more delicate and velvety texture.
Rinsing the rice thoroughly before use is important to remove excess starch, ensuring that the filling remains fluffy and the texture does not become sticky.
