Peppers stuffed with meat
5 servings
120 minutes
Stuffed peppers with meat are a classic dish of Bulgarian cuisine that has won the hearts of gourmets worldwide. Bright, juicy Bulgarian peppers are filled with a fragrant mixture of ground beef, rice, and spices, creating a perfect balance of flavors. The tender texture of the meat filling complements the light sweetness of the pepper, while the tomato-sour cream sauce adds richness and softness to the dish. This recipe embodies homey comfort and hospitality, often served at family lunches or celebrations. The spicy notes of basil and garlic reveal the depth of flavor, while sour cream adds a delicate creamy texture. An ideal dish for those who appreciate traditions and want to experience the warm colors of Bulgarian cuisine.
1
Chop 2 onions, grate the carrot on a fine grater - fry everything.
- Onion: 3 pieces
- Carrot: 2 pieces
2
Grind the meat with 1 onion, boil the rice in salted water until half-cooked.
- Beef: 500 g
- Onion: 3 pieces
- Short-grain (round) rice: 2 tablespoons
3
Peel the tomatoes. Blend them with the tops of the peppers left from stuffing preparation, greens, basil, garlic, salt, and pepper. You can add a bit of ground red pepper or Tabasco. Add the resulting sauce to the onion and carrot and simmer for a couple of minutes.
- Tomatoes: 2 pieces
- Bell pepper: 10 pieces
- Fresh herbs: 1 bunch
- Basil: 1 sprig
- Garlic: 2 cloves
- Mixed peppercorns (four peppers): to taste
4
Mix meat, rice, yolk, half of the sauté, season with salt and pepper, and stuff small peppers.
- Beef: 500 g
- Short-grain (round) rice: 2 tablespoons
- Egg yolk: 1 piece
- Onion: 3 pieces
- Mixed peppercorns (four peppers): to taste
5
Put all the peppers in a pot, fill with boiling water halfway, and simmer for 10 minutes.
- Bell pepper: 10 pieces
6
Mix the remaining sauté with sour cream, add to the pot, add bay leaf, allspice, and simmer for 50 minutes.
- Sour cream: 200 g
- Mixed peppercorns (four peppers): to taste
