Stuffed peppers with pumpkin
6 servings
90 minutes
Stuffed peppers with pumpkin is a bright and aromatic dish of Russian cuisine that combines the tenderness of minced meat, the sweetness of pumpkin, and spicy notes of spices. Historically, stuffed vegetables were popular due to their heartiness and simplicity of preparation. In this recipe, pumpkin adds a velvety texture and a slightly sweet taste that harmoniously complements the meat filling. Tomatoes give the dish a light sourness, while sour cream enriches the flavor. The dish is perfect for a cozy family dinner or festive table. It not only delights the eye with bright colors but also warms the soul with the warmth of home flavors.
1
Peel the pumpkin, cut it into cubes, and stew it. Boil the rice separately and mix it with the pumpkin, adding salt.
- Pumpkin: 1 kg
- Rice: 3 tablespoons
2
Mix ground beef and turkey, finely chop in pork fat. Make a well in the mixture, pour in milk and add bread crumbs, mix well. Season with salt and pepper. Add pumpkin and rice to the mixture and mix thoroughly.
- Ground beef: 200 g
- Ground turkey: 200 g
- Lard: 100 g
- Milk: 100 ml
- White bread crumb: 2 pieces
- Pumpkin: 1 kg
- Rice: 3 tablespoons
3
Clean the pepper from seeds, fill it with minced meat and pumpkin (if there's leftover filling, you can make meatballs for the broth). Place the pepper in a pot, add water, bay leaf, peppercorns, and large pieces of potato.
- Sweet pepper: 6 pieces
- Potato: 2 pieces
- Bay leaf: 2 pieces
4
Blanch the tomatoes in boiling water and then place them in cold water, then peel them. Add the tomatoes to the peppers. Cook for an hour over medium heat. At the end of cooking, add sour cream and herbs and bring to a boil, making sure to salt and pepper the broth.
- Cherry tomatoes: 5 piece
- Sour cream: 3 tablespoons