Fresh sweet peppers stuffed with rice, egg, cheese and herbs
12 servings
60 minutes
Stuffed fresh sweet pepper is a vibrant and nutritious dish of Moldovan cuisine that delights the eye and surprises with its rich flavor. It combines the softness and tenderness of rice, the richness of cheese, the freshness of greens, and the density of boiled egg. The history of the dish goes back to the traditions of home cooking in Moldova, where stuffed vegetables hold a special place on family tables. Colorful peppers create a vivid palette, and their sweet taste harmoniously complements the filling. Served chilled, it makes an ideal appetizer for festive tables. Each slice is a small gastronomic masterpiece that combines textures and flavors, creating a simultaneously hearty and refreshing treat.
1
Buy the largest and most colorful peppers. One is red, another is orange, and the third is green. Then a sliced rainbow is created. The total is 5 raw peppers. But that's quite a lot and can feed many guests.
- Bell pepper: 5 piece
2
Boil the rice. Use round rice. It is stickier and blends better with the cheese mass. It will double in volume. The cheese-rice ratio can be varied. If you're not saving, you can make 2/3 of the filling from cheese.
- Rice: 150 g
3
Boil the eggs hard and peel them. Chop the greens very finely.
- Chicken egg: 5 piece
- Fresh herbs: to taste
4
Wash the raw pepper, cut off the top, and clean it out.
- Bell pepper: 5 piece
5
Grate the cheese and mix it with eggs, herbs, and rice. Add salt to taste, but don't overdo it since the cheese is already salty. Use hard varieties of cheese that are dark yellow in color.
- Cheese: 300 g
- Chicken egg: 5 piece
- Fresh herbs: to taste
- Rice: 150 g
6
Now fill half of the pepper with the filling. Place the minced meat along the walls. Add an egg there and fill the remaining empty spaces with the filling.
- Chicken egg: 5 piece
7
Place the raw stuffed pepper in the refrigerator for 30 minutes. Put it on a shelf with a higher temperature.
8
Take the pepper out of the fridge and slice it into rounds with a very sharp knife. Decorate according to taste and preference.
