Speca Të Mbushura

Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside and chop the tops (without stems) to add to the filling mixture.

Prepare the Filling

In a large skillet, heat half of the olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent.

Add the ground beef or lamb and cook until browned. Stir in the chopped tomato, chopped pepper tops, rinsed rice, ground cumin, ground paprika, ground black pepper, and salt. Cook for about 5 minutes, stirring occasionally.

Remove from heat and stir in the fresh parsley and dill. Mix well.

Stuff the Peppers

Fill each bell pepper with the meat and rice mixture. Place the stuffed peppers upright in a baking dish.

Prepare the Sauce

In a bowl, mix the tomato sauce, water, and remaining olive oil. Pour the sauce over the stuffed peppers in the baking dish.

Bake the Peppers

Cover the baking dish with aluminum foil and bake in the preheated oven for about 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the filling is cooked through.

Serve

Allow the stuffed peppers to cool slightly before serving. Serve warm, garnished with additional fresh parsley if desired.