Stuffed paprika

You may wonder what the fuck is this dish, but there are parts of the world, where it is so common that you go to grandma, she makes you one in a 100l pot, and then you and your family will eat it for 2 weeks. It’s not like this is some special unique dish, probably all the other famous cuisine world powers have similar ones when it comes to meatballs in a soupy sauce, so don’t assume you’ll prepare something so exotic that even the mayor of the neighbour city will come congratulate you.

So yes, as I just mentioned, it is basically a meatball that is stuffed into a paprika, because in Mexico of Europe we do everything with paprika. The original recipe contains too much saturated fats, as it is with fatty meat, and has additional sugar in the sauce. These are going to be the two main adjustments, and we will get a recipe that you can happily use for cutting as well as for bulking, and its huge benefit is that you can prepare it for so many days you’ll rue the day you found the recipe. Nonetheless, it takes some time to prepare, so if you want a quick food during home office lunch break, then this is probably not the one you are searching for. But if you want to spend a pleasant Sunday cooking with some mind-cleansing cooking, and also do meal prep for like 3 or even 4 days, because the first half of your week is gonna be though, then you found what you were looking for.

Video is coming in spring or summer!

Ingredients:

• rice
• minced lean pork (you can use beef or chicken/turkey only due to religious reasons)
• raw paprikas or raw bell peppers
• eggs
• salt, pepper, marjoram, garlic, smoked sweet paprika, cumin
• olive oil
• onions
• celery root and celery stalk
• tomato puree
• whole grain bread or boiled potato
• extra: sour cream with 10-14% fat (if you’ve been a good boi)

Method:

• boil the rice in 1.75x weight of salty water until it evaporates (yes, it won’t be fully cooked), let it cool a little
• mix it with minced meat, finely chopped onion, garlic paste, salt, pepper, marjoram, cumin (a little), smoked sweet paprika and eggs
• heat up a huge(!) pot
• saute an onion on olive oil
• close to the end of sauteing add the garlic paste
• add the tomato sauce, salt, pepper, sweet paprika powder
• add roughly chopped celery root and celery stalks (we will take it out when it’s done)
• remove the stem and chalice of raw paprikas or raw bell peppers
• stuff them
• put them into our big pot, pour in some additional water, so they are well-covered (if some stick out, not an issue)
• cover the pot, cook them on low heat for 40 mins
• you can put some sour cream on the top of your plate, and eat it with whole grain bread or boiled potatoes

Bon appetit!

Tips:

• the taste of extra virgin olive oil is too strong for this, so if you need additional healthy fats, just use more olive oil for sauteing
• if you are on a very strict cutting, then you can eat it without the bread or potatoes, it will fill you anyway