Stuffed peppers with Ruse style luncheon meat Bona Dea

Try our new recipe for stuffed peppers with Rusensko Vareno and rice! This combination of flavors will surprise you and make you fall in love with traditional Bulgarian cuisine all over again.

Ingredients:

• 3 pcs. Peppers
• 1 package Rusensko Vareno
• 1/2 cup Basmati rice
• 1 Knorr vegetable broth
• 1/2 onion
• 1 tbsp. spices (a mixture of dried parsley, basil and chili flakes)
• Grated smoked yellow cheese (can also be regular)
• 1 tbsp. butter
• Olive oil for sprinkling
• Oil for frying

Preparation method:

Cut the peppers in half and remove the seeds. Arrange them in a baking tray and sprinkle them with a little olive oil. Place the tray in the oven at 190’C for about 20 minutes to soften the peppers.

Meanwhile, prepare the rice. Melt the butter in a pan and fry the rice. In a small saucepan, prepare the vegetable broth and pour it over the rice. Cook the rice al dente (i.e. the grains should be tender but firm).

Cut the Rusensko Vareno into cubes and finely chop the onion.

Pour a little oil into a pan and fry the onion until golden. Add the Rusensko Vareno cubes and fry for 1-2 minutes. (The Rusensko Vareno is ready to eat and therefore does not require long heat treatment).

Pour the cooked rice into a bowl and add the Rusensko Vareno and the spices (parsley, basil and chili flakes). Mix well to combine the flavors.

Remove the peppers from the oven and fill them with the mixture. Sprinkle with grated cheese on top and place in the oven at 190’C for about 6-7 minutes.

Remove from oven and serve.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Serves: 2