Stuffed Kapia Peppers

Ingrédients

1 small to medium yellow onion, chopped finely

1-2 cloves garlic, minced

100 g uncooked rice

250 g ground pork

100 g tomatoes, pureed or finely minced

1 tsp paprika

1/2 tsp. dried savory

1/2 tsp. cumin

3/4 tsp. salt

1/2 tsp. pepper

2 tbsp. olive oil

10-12 medium-sized kapia peppers

Sauce:

1 egg

¼ cup yogurt

1 tbsp flour

¼ tsp salt

Instructions

Sautee the chopped onion in the olive oil until soft. Add 1-2 minced cloves of garlic, and saute for another minute.

Rinse the rice and add it at this point. Saute for a few minutes until it starts to look a little glassy.

Add 1 tsp paprika, ½ tsp cumin, ½ tsp savory, ¾ tsp salt, ½ tsp black pepper, and saute for 1-2 min.

Add the tomatoes and stir around. Add 100 g water and leave to cook on low heat until the rice has absorbed most of the liquid.

Add the pork, break it down with a fork, and saute for a few minutes.

Meanwhile, preheat oven to 400’F.

Seed the peppers and poke a few holes into each one with a fork.

Fill up each pepper with the rice and meet mixture until mostly but not completely full. Dip the open end in a little saucer of flour OR put back the end of the pepper that you cut off. Set aside.

Grease a Pyrex pan and place the stuffed peppers in it. Add 300 g of hot water or chicken stock to the pan where the meat and rice cooked, and stir all the remaining bits into the water. Add the water to the dish with the peppers.

Roast the peppers for 40 min, turning them halfway through.

Meanwhile, whisk the egg and the yogurt into a small sauce pan. Add salt and flour and mix them in. Turn on low heat and heat gently.

Once the peppers are ready, place them on another plate and pour the remaining liquid from the pan into the yogurt sauce slowly while whisking. Continue to whisk until heated, and taste for salt.

Serve the peppers with a ladleful of sauce on top.