Peppers filled with beef mince and rice, flavoured with paprika. This is my Serbian grandmother's recipe slightly adapted over the generations and has been a family and friends favourite ever since. Very economical to make and bursting with flavour. Serve with crusty bread to mop up the delicious juices.
You can alter the ratio of mince to rice to spread further if desired.
Years ago, a multi-milionaire Canadian businessman told me his meal ever was stuffed peppers made with beef, rice and Heinz tomato soup - so I tried this - and he was right. Yum, yum! - 24 Sep 2012
Yup, this is pretty much it. To make them real Serbian stuffed peppers though you should also: 1) close the top of the peppers with a 'lid' made of triangular-cut tomatoes so the content cannot escape even if a pepper falls (they are commonly placed upright in a pot), 2) at the end transfer the peppers to a roasting pan and bake on low for 30 min until slightly burnt/caramelized on top and completely soft, 3) never press the stuffing into the pepper as it will make them stiff. Fill them loosely instead because the rice will double in size. Also it is common to make a larger dish (since it is a hassle to make) and freeze separate portions for quick weekday meals. - 07 Sep 2017
Thank you! My I vaguely remembered that my (Scottish) mum used Heinz soup in the mix when she made stuffed peppers. Dad was a Serb, and his cousin's wife (another Scot) gave my mum the recipe. I was beginning to think that my memory was playing tricks on me. Thank you so much. - 01 Sep 2017