Bulgarian Stuffed Red Peppers with White Sauce
Experience the comforting flavors of Eastern Europe with this authentic Bulgarian Stuffed Red Peppers with White Sauce recipe. Juicy red bell peppers are generously filled with a savory mixture of seasoned ground beef, tender rice, and aromatic spices like paprika and oregano, then baked to perfection in a cozy, water-steamed environment. The magic doesn’t stop there—these stuffed peppers are elevated with a velvety white sauce, enriched with butter, milk, and egg yolks for a creamy finish that's utterly indulgent. Perfect for a hearty family meal or an impressive dinner party centerpiece, this dish is served with a vibrant garnish of fresh parsley and pairs wonderfully with a crisp side salad or warm crusty bread. Discover the irresistible marriage of flavors and textures in this classic Bulgarian comfort food!
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Recipe Information
Ingredients
- 6 whole Red bell peppers
- 500 grams Ground beef
- 120 grams Rice
- 1 large Onion
- 2 whole Garlic cloves
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 2 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 750 milliliters Water
- 2 tablespoons Butter
- 2 tablespoons Flour
- 500 milliliters Milk
- 2 whole Egg yolks
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 190°C (375°F).
Cut the tops off the red bell peppers and remove the seeds and membranes. Set aside the hollowed-out peppers and reserve the tops.
In a large skillet, heat olive oil over medium heat. Finely chop the onion and garlic, then sauté in the oil until softened and fragrant, about 5 minutes.
Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon.
Stir in the rice, paprika, oregano, salt, and black pepper, and cook for 2-3 minutes to coat the rice in the seasoning.
Add 250 milliliters of water to the skillet and bring to a simmer. Cover and cook for 10-12 minutes, stirring occasionally, until the rice is partially cooked. Remove from heat.
Stuff the hollowed peppers with the meat and rice mixture, packing it in lightly. Place the filled peppers upright in a baking dish and cover them with their reserved tops.
Pour 500 milliliters of water into the baking dish around the peppers. Cover the dish tightly with aluminum foil and bake for 40 minutes.
While the peppers are baking, prepare the white sauce. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, a little at a time, to create a smooth sauce. Bring the sauce to a gentle simmer, stirring continuously, until thickened (about 5 minutes).
In a small bowl, whisk the egg yolks. Temper the yolks by adding a spoonful of the hot sauce into the bowl and stirring well. Slowly pour the tempered yolks back into the sauce, whisking constantly. Cook for another minute, then remove from heat.
Remove the baked peppers from the oven and let them cool for a few minutes. Serve the peppers with a generous drizzle of white sauce on top.
Garnish with fresh parsley and enjoy!
Nutrition Facts
Calories |
2487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.7 g | 209% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 5771 mg | 251% | |
| Total Carbohydrate | 138.4 g | 50% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 60.6 g | ||
| Protein | 122.7 g | 245% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 929 mg | 71% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4102 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
