Speca të Mbushura

Cut the tops off the bell peppers and set the lids aside. Remove the seeds and white membranes from inside each pepper. If the peppers do not stand upright, trim a thin slice from the bottom to create a flat base, being careful not to cut through.

Heat olive oil in a skillet over medium heat. Cook the diced onion for 5-6 minutes until softened. Add the ground beef and break it up with a spoon, cooking for 7-8 minutes until browned. Drain any excess fat from the pan.

Add the diced tomatoes, tomato paste, paprika, salt, and pepper to the skillet. Cook for 3-4 minutes until the tomatoes soften. Remove from heat and stir in the rinsed rice, parsley, and mint. The rice will finish cooking inside the peppers.

Spoon the filling into each pepper, packing it firmly but leaving about 1cm of space at the top to allow the rice to expand during baking. Replace the pepper lids on top of each one.

Pour the tomato sauce into the bottom of a baking dish and arrange the stuffed peppers upright in the dish. Add 1/2 cup of water to the bottom of the dish to create steam during baking.

Cover the baking dish tightly with aluminum foil and bake at 190°C (375°F) for 40 minutes. Then remove the foil and bake for another 10-15 minutes until the peppers are tender and slightly charred on the edges.

Remove from the oven and let the peppers rest in the dish for 5 minutes. The sauce in the bottom of the dish should be thick and flavorful. Serve each pepper with a generous spoonful of the pan sauce ladled over the top.