Stuffed sweet pepper
6 servings
80 minutes
Stuffed sweet pepper is a bright and aromatic dish of Bulgarian cuisine, infused with the warmth of home. The tradition of stuffing vegetables is believed to have come from the Ottoman Empire, but Bulgaria added its own flair by combining meat, rice, and vegetables. Sweet peppers filled with juicy stuffing, tender rice, and sautéed vegetables become soft and soak in a rich tomato-sour cream sauce. Its taste is a harmony of the sweetness of the pepper, the juiciness of the meat, and the slight tanginess of the sauce. This dish is versatile: it can be served as a main hot dish decorated with greens and complemented with sour cream, creating true coziness at the table. It is perfect for family dinners or festive gatherings where the aroma of stuffed peppers brings everyone together.
1
Chop the onion and carrot finely, divide into two equal parts. Fry the first half in vegetable oil.
- Carrot: 200 g
- Onion: 100 g
- Vegetable oil: 3 tablespoons
2
Boil the rice until cooked, mix it with the minced meat. Add the sautéed carrots and onions, season with salt and pepper, and mix well.
- Rice: 150 g
- Mince: 350 g
- Carrot: 200 g
- Onion: 100 g
- Salt: to taste
- Ground black pepper: to taste
3
Cut off the tops of the peppers and remove the seeds. Fill the peppers with minced meat.
- Bell pepper: 6 pieces
4
In a large pot, mix sour cream and ketchup. Add the remaining half of the carrot and onion, and mix thoroughly. Place the stuffed peppers in there.
- Sour cream: 150 g
- Tomato paste: 150 g
- Carrot: 200 g
- Onion: 100 g
5
Add water to the pot until it reaches the middle of the peppers.
- Vegetable oil: 3 tablespoons
6
Simmer on medium heat, covered, for about 40 minutes.
- Bell pepper: 6 pieces
7
Serve with sour cream or with the sauce in which the peppers were stewed.
- Sour cream: 150 g
