Winter Pulneni Chushki
Пълнени чушки·(pul-neh-nee choosh-kee)
Sunday Moussaka & Stuffed Comforts
Stuffed peppers aren't some precious weekend project, even if the traditional method required sun-drying red peppers to transform them into wrinkled vessels for pork and rice. On a Tuesday night, dried California chiles from the local supermarket replicate that deep flavor perfectly when packed tight in a 9x13 Pyrex, dipped in flour to lock in the filling, and smothered in broth-tempered yogurt sauce. Leave them in the heat until the pepper skins blister.
Ingredients
- dried California or New Mexico chiles10 large
- sunflower oil2 tbsp
- yellow onion1 large
- carrot1 med
- ground pork1/2 lb
- ground beef1/2 lb
- medium-grain white rice1/2 cup
- tomato paste1 tbsp
- dried summer savory1 tbsp
- sweet paprika1 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
- all-purpose flour3 tbsp
- plain whole milk yogurt1 cup
- eggs2 large
- all-purpose flour1 1/2 tbsp
Method
- 01
Submerge the dried chiles in boiling water and steep for 30 minutes.
Place a plate on top to keep them submerged. Once they are soft and plump, drain them and gently shake out any remaining seeds.
- 02
Cook the onion and carrot in sunflower oil until softened.
Heat the oil in a large skillet over medium heat. Sauté the vegetables for about 5 minutes until the onion is translucent.
- 03
Brown the pork and beef, then bloom the spices.
Add the ground meats, breaking them apart with a spoon until no longer pink. Stir in the tomato paste, savory, paprika, salt, and pepper, letting the spices toast in the hot fat for 30 seconds.
- 04
Toast the rice and simmer with water until absorbed.
Add the rinsed rice to the skillet, stirring for a minute or two until glossy. Pour in 1/2 cup of warm water, drop the heat to low, and let it simmer until the liquid vanishes. This grandmother trick ensures the rice is halfway cooked, keeping it from expanding violently and tearing your peppers in the oven.
- 05
Stuff the peppers and dip the open ends in flour.
Spoon the meat and rice mixture into each pepper, leaving a little room at the top for expansion. Press the exposed filling directly into the shallow dish of flour to create a seal that locks the filling inside while baking.
- 06
Bake covered in a shallow bath of water, then uncover to blister.
Snuggle the peppers into a 9x13 inch baking dish. Pour enough warm water to come up half an inch. Cover tightly with foil and bake at 375°F for 40 minutes, then remove the foil and bake 10 to 15 minutes more until the tops caramelize.
- 07
Whisk the yogurt, eggs, and flour in a saucepan off the heat.
Make sure the mixture is perfectly smooth and lump-free.
- 08
Temper the yogurt mixture with the hot roasting broth, then thicken on the stove.
Carefully ladle out about 1 cup of the hot, savory liquid from the bottom of the baking dish. Slowly stream it into the yogurt while whisking constantly. Set over medium-low heat and stir continuously for 3 to 5 minutes until it becomes a rich gravy. Do not let it boil. Smother the warm peppers in the sauce and serve immediately.
Notes
If using fresh bell peppers instead of dried, skip the rehydration step entirely.
Just core 6 medium fresh bell peppers, prick them 2 or 3 times with a fork so they do not split from steam, and stuff them directly. They might need an extra 10 minutes in the oven.
If you cannot find summer savory, you can approximate it.
Mix 2 teaspoons of dried oregano with 1 teaspoon of dried mint, though finding true Bulgarian chubritsa is highly recommended for the authentic flavor.