In some countries the word paprika is used for capsicum/bell peppers. As for the spice paprika, this carries the same name but with the addition powder behind it. This recipe is therefore double paprika in: stuffed ‘paprika’s’ filled with a meat/bulgur ‘paprika powder’ spiced mixture. This dish is inspired by my boyfriend’s aunt. She made a delicious stuffed capsicum when we stayed in her house this summer. I played with the recipe and made it my own. You can make this dish up front and warm it when you need it; it tastes even better after warming it again, because then the flavors really come together. —Janneke Verheij
Rinse the bulgur, let the water leak out and put it with the beef in a big bowl.
Wash the paprika’s, cut of the heads and take out the seeds, don’t throw away the heads.
Cut the garlic and the flat leave parsley small. Cut half of the onion small and shred the other half.
Add cinnamon, cumin, paprika powder, flat leave parsley; sultana’s leaked out, the shredded onion, half of the garlic, 3 tablespoons of tomato paste, pepper and salt to the meat. Mix everything well, this is easiest done with your hands.
Take a pan with a high rim and a lid. The capsicum should be able to stand up straight in the pan when the lid is closed. Bake the onions in some oil until soft, add the remaining garlic and bake for another minute, now add the tomatoes, 2 tablespoons of tomato paste and let it simmer until it turns into a sauce. Season with the ras el-hanout, harissa, pepper/salt and a squeeze of lemon juice.
Stuff the paprika’s with the meat/bulgur mixture and put them straight up in the sauce. Add some water to the sauce so it comes half way up the capsicum, now put their heads back on and close the lid. Let them simmer until the paprika’s are soft, this would take around one hour.