- 10 dried red peppers
- 5 – 6 leeks (both white and green parts are used)
- 1 cup of rice
- 1 head of sauerkraut (whole sour cabbage)
- salt and pepper
It’s time for traditional Balkan dish! Amazing stuffed dried peppers which are very popular in this time of the year. These red beauties are a traditional meal in many part of Serbia, where growing, and drying red peppers has been done for a long time.
Pour boiling water over peppers, leaving up to a minute at most, I usually leave it for 20-30 seconds,just to sterilize them and to soften. They should not be cooked. Chop the leek and fry on oil with addition of water. Add salt and pepper, taking care that you also have sour cabbage. When soften leek, add rice and stir for 30 seconds,and then take of the stove, cover the pot and let the filling cool. The rice will soak up all the liquid. Stuff the peppers with the filling about two thirds full.The rice will expand,so we do not want them to burst open. Close each pepper with a small piece of the tomato slice. On the bottom of the greased baking tray place leaves of sour cabbage (one layer or more), then arrange stuffed peppers (it should be one layer of them). Then cover the peppers with leaves of sour cabbage. Pour the water up to half the height of the peppers or a little more and put in a preheated oven. Bake on 220 degrees for half an hour, then reduce temperature on 180 degrees and bake more one hour and half.