Stuffed peppers with vegetables
10 servings
120 minutes
Stuffed peppers with vegetables are a classic dish of Russian cuisine, filled with rich flavor and the warmth of home. Sweet peppers soaked in the aromas of minced meat, rice, and spicy seasonings reveal their taste after long stewing in a delicate sauce made of sour cream and ketchup. The combination of sweet carrots, golden onions, and rich meat flavor makes the dish balanced and harmonious. This recipe has deep roots in traditional Russian cuisine where stuffed vegetables have always symbolized home warmth and family dinners. The dish is suitable for both everyday meals and festive tables, while its appetizing aroma and bright color make it an integral part of gastronomic heritage. It pairs wonderfully with fresh herbs and sour cream, adding a finishing touch to the flavor palette.
1
Finely chop small onions and grate small carrots. Fry in vegetable oil until golden brown.
- Onion: 5 piece
- Carrot: 5 piece
- Vegetable oil: to taste
2
Meanwhile, clean the peppers by removing all the excess.
3
Add well-washed rice and spices to the minced meat, as well as sautéed vegetables (you can leave them for the sauce). Mix well.
- Ground meat: 1 kg
- Rice: 100 g
- Spices for meat: to taste
- Onion: 5 piece
- Carrot: 5 piece
4
Stuff the peppers with minced meat. Place them in a thick-walled pot.
- Sweet pepper: 15 pieces
5
Prepare the sauce: in a small saucepan, mix ketchup, sour cream, water, 2 tsp of sugar and 1 tsp of salt without heaping. Bring to a boil and simmer slightly.
- Ketchup: 300 g
- Sour cream: 300 g
- Water: 100 ml
- Sugar: 2 teaspoons
6
Pour the sauce (add the sauté) over the laid-out peppers. Pour boiling water until it slightly covers the peppers.
- Water: 100 ml
- Vegetable oil: to taste
7
Bring to a boil and simmer on medium-low heat for about one and a half hours.
- Water: 100 ml