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Perets, Farshirovannyi V Moldavskom Stile
Moldavian Stuffed Peppers
Perets, Farshirovannyi V Moldavskom Stile
The Moldavians love peppers, which grow in abundance in their small republic. In the recipe below, two kinds of peppers - green bell and red hot - are joined in a lively combination. After chopping some hot red pepper for the filling, there is no need to waste the rest. Instead, do as the Moldavians do: place the pepper in a glass, cover it with vodka, and leave it to stand for 24 hours. Then remove the pepper and transfer the vodka to a jar, which should be stored in the refrigerator. The next time you feel a cold coming on, drink about 6 ounces of this fiery vodka before bedtime - by morning all your ills will be gone!
Ingredients
¼ lb (120 g) Brynza cheese*
4 large bell peppers
Salt, freshly ground black pepper, and fresh dill to taste
½ a small head of white cabbage
1 large onion
¼ teaspoon minced hot red pepper (or more, to taste)
3 medium carrots
5 tablespoons olive oil
4 tablespoons parsley, finely chopped
Details
Serves: 4
Method
Slice the tops off the bell peppers about 1 in (2.5 cm) down from the top. Scrape the insides clean of seeds and membrane. Parboil the peppers in salted water for 3 to 4 minutes, then set them aside on kitchen paper to drain. They should still be firm.
Shred the cabbage, onion and carrots finely. (The shredding disc on a food processor is ideal for this.) Place the vegetables in a large frying pan, in which the olive oil has already been heated. Toss them well to coat with the oil. Add the parsley, salt, pepper, dill and red pepper. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are soft but not mushy.
Preheat the oven to 180°C/350°F/Gas 4. Place the drained peppers upright in a deep casserole. Spoon the vegetable mixture into the cavities, packing it firmly. Pour about ¼ in (6 mm) of water into the bottom of the casserole. Top each stuffed pepper with a portion of grated cheese.
Cover the casserole and bake for 30 minutes. Then remove the lid and put the peppers under the grill for a few minutes, until they are browned and bubbly.
*Note: If Brynza cheese is unavailable, substitute 4 oz (120 g) of feta or another sharp cheese.
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