You will need: Firebricks/spacer grate/grill grate
Top heat: approx. 220-250°C/180-200°C
Preheating: approx. 30 minutes
Working hours: Cevapcici: 20 minutes/Paprika with filling: 25 minutes
Cooking time/grilling time: Cevapcici: approx. 15-20 minutes/Djuvec rice: approx. 20 minutes/Peppers stuffed: approx. 20 minutes

Ingredients:

For the cevapcici:

(for 14-16 pieces)

• 800 g mixed minced meat (beef and lamb or beef and pork)
• 200 g onions, finely chopped
• 2-3 cloves of garlic, finely chopped
• 1 teaspoon baking soda
• 2 tsp paprika powder, sweet and sour
• Salt, pepper

For the peppers with djuvec rice filling:

(for 4 bell pepper halves)

• 2 large red peppers
• 2 tbsp olive oil
• 1 medium-sized onion, diced
• 1 clove of garlic, finely chopped
• ½ yellow bell pepper, diced
• 1 tbsp tomato puree
• 1 teaspoon paprika powder, sweet
• 125 g long grain rice
• 50 ml white wine
• 150 ml vegetable stock
• 200 g chunky tomatoes from the tin
• 50 g peas, frozen
• Salt, pepper
• 1 pinch of cayenne pepper

In addition:

• some oil

For the cevapcici:
Place the minced meat, onions, garlic and baking soda in a large bowl. Season with salt, pepper and paprika powder and knead well with your hands. Shape into cevapcici with moistened hands and brush with oil. Leave to marinate in the fridge for at least an hour.

Heat the Merklinger to approx. 220-250°C.

For the peppers with djuvec rice filling:
Wash the peppers, cut in half, remove the seeds and brush the outside with oil.

For the djuvec rice, heat a cast-iron pan in the Merklinger. Place the pan on the grill rack and heat the oil in it. Sauté the onions, garlic and diced bell pepper. Briefly sauté the tomato purée and paprika powder.

Stir in the rice and deglaze with the white wine. Add the stock and tomatoes and bring to the boil.

Cover the pot with the lid and place on the spacer grid on the fireclay stone. Leave the rice to soak for approx. 20 minutes. Stir again and again and add stock if necessary. After 10 minutes, add the peas and cook. Season to taste with salt, pepper and cayenne pepper.

Fill the prepared bell pepper halves with the rice and drizzle the filling with olive oil.

Briefly grill the cevapcici on all sides on the grill rack. To keep them nice and juicy, leave them to cook on the spacer grill on the firebrick.
Depending on the thickness of the cevapcici and the oven temperature, this will take about 15-20 minutes.

During this time, you can place the bell pepper halves with the djuvec rice filling on the grill rack. The top heat should now be approx. 180-200°C. Move the heat back with the glow slider so that the underside of the bell pepper does not turn too black. After approx. 20 minutes, the peppers are cooked.

Serve the cevapcici with the stuffed peppers, onion rings and tzatziki or ajvar.

Tip:

You can cook both the cevapcici and the peppers with djuvec rice filling indirectly on the wire rack or directly or indirectly on the griddle.

Don't you want to put the Djuvec rice in the bell pepper halves?
No problem at all. You can simply double the recipe for the Djuvec rice as a side dish for the cevapcici.