Ingredients | Serves 8-10 

For the peppers: 

10 Yellow Peppers

500g Pork Mince 

500g Beef Mince

1 cup rice, washed  

2 eggs 

Salt and pepper 

1 onion

2 cloves garlic, grated  

5 slices smoked bacon 

2 tbsp fresh parsley, finely chopped

1 tbsp smoked paprika (optional) 

2 cups passata 

Water 

Zapreska (to thicken the sauce):

1 tbsp lard or butter

1 tbsp flour

½ tbsp tomato paste 

Method:

1. Prep the peppers by washing them and then removing the stalks and scooping out the pith and seeds from the inside. Leave a hole at the top of the peppers making sure it's not too big so the filling stays inside. 

2. In a bowl mix together the minced meat, eggs, washed rice, onion, garlic, parsley, bacon and paprika. Season with salt and pepper and mix with your hands. Stuff the mixture inside the cleaned peppers.

3. In a large pot drizzle with a little olive oil to prevent the peppers from sticking and add the passata and pour in enough water to just cover the peppers. Place on a medium to low heat, cover with a lid and cook for approx 1 hour. 

4. After about 45 minutes, make the zapreska. Place a saucepan on a medium heat and metl the lard or butter. Add the flour and stir until the mixture turns golden. Add the tomato paste and combine. Spoon in some of the liquid from the peppers and stir. 

5. Remove the zapreska from the heat and carefully add to the peppers. Cook for another 15 minutes until the peppers are cooked and the sauce has thickened.

6. Serve with mash potato.