Balkan stuffed peppers with creamy polenta

• 4 large red bell peppers or point peppers
• 500g ground beef or a pork-beef mix
• 120 ml long-grain rice
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 15 ml tomato paste
• 5 ml smoked paprika
• 500ml tomato passata
• 240 ml cornmeal (for polenta)
• 30 ml butter
• 120 ml shredded cabbage
• 15 ml apple cider vinegar
• Salt, black pepper, and dried parsley to taste

1. In a bowl, combine the ground meat, rice, diced onion, garlic, smoked paprika, salt, and pepper. Mix thoroughly until well incorporated.
2. Cut the tops off the peppers and remove the seeds. Stuff each pepper with the meat mixture, leaving a little room at the top for the rice to expand.
3. Place the stuffed peppers upright in a deep pot or baking dish. Pour the tomato passata mixed with 1 cup of water over the peppers. Cover and simmer on low heat for 45-60 minutes, or bake at 180°C (350°F) until the peppers are soft and the meat is cooked through. Ensure the internal temperature of the meat filling reaches 71°C (160°F).
4. While the peppers cook, bring 3 cups of salted water to a boil. Slowly whisk in the cornmeal and cook, stirring constantly, until thick and creamy. Stir in the butter at the end.
5. Prepare the slaw by tossing shredded cabbage with vinegar, salt, and a touch of oil.
6. Serve the peppers with a generous ladle of tomato sauce, a side of polenta, and the cabbage salad.

Serve warm with a dollop of sour cream on top of the peppers and a side of crusty bread to soak up the tomato sauce. Pairs excellently with a cold fruit juice or a light lager.