Balkan stuffed red peppers with polenta and cabbage salad

• 4 large red bell peppers or horn peppers
• 450g ground beef or a beef/pork mix
• 120 ml long-grain rice, rinsed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 15 ml tomato paste
• 240 ml tomato purée
• 5 ml dried oregano
• 5 ml paprika
• Salt and black pepper to taste
• 30 ml vegetable oil
• 240 ml cornmeal (for polenta)
• 710 ml water or vegetable broth
• 15 ml butter
• 470 ml shredded white cabbage
• 1 small carrot, grated
• 30 ml apple cider vinegar
• 15 ml sunflower oil

1. Preheat your oven to 375°F (190°C).
2. Heat vegetable oil in a skillet over medium heat. Sauté the onion and garlic until translucent. Add the ground meat and cook until browned, ensuring it reaches an internal temperature of at least 160°F (71°C).
3. Stir in the rice, tomato paste, paprika, oregano, salt, and pepper. Add 1/2 cup of water and simmer for 5 minutes until liquid is absorbed.
4. Cut the tops off the peppers and remove seeds. Stuff each pepper with the meat mixture and place them in a baking dish.
5. Pour the tomato purée and 1/2 cup of water around the peppers. Cover with foil and bake for 45-50 minutes, removing the foil for the last 10 minutes to lightly brown the tops.
6. For the polenta: Bring 3 cups of salted water or broth to a boil. Slowly whisk in the cornmeal. Reduce heat to low and cook, stirring frequently, for about 15-20 minutes until thick. Stir in the butter.
7. For the salad: Toss shredded cabbage and carrot with vinegar, sunflower oil, and a pinch of salt. Let it sit for 10 minutes before serving.
8. Plate the peppers with a generous scoop of polenta and a side of cabbage salad.

Serve warm with the remaining tomato sauce from the baking dish drizzled over the peppers. A dollop of sour cream on the side is a traditional addition that complements the spices.