Peppers stuffed with vegetables
5 servings
60 minutes
Stuffed peppers with vegetables are a bright and aromatic dish of Russian cuisine that combines simplicity of preparation with rich flavor. Its history traces back to traditional peasant cooking, where vegetables were always the foundation of sustenance. Sweet peppers become a tender shell for juicy vegetable filling infused with spices and herbs. Topped with tomato sauce, the peppers acquire a rich taste with a slight tanginess, while garlic and bay leaves add piquant notes. The dish is versatile: it is perfect for both family lunches and festive tables. It can be served hot or cold, enjoying the richness of flavors. Stuffed peppers with vegetables are a true symphony of aroma that evokes warmth and coziness.
1
Prepare the minced meat. Chop the roots into small strips and dice the onion. Fry the roots and onion in sunflower oil until golden, season with salt and crushed pepper, add a bay leaf and half of the chopped herbs.
- Parsley root: 250 g
- Celeriac: 250 g
- Onion: 500 g
- Sunflower oil: 250 ml
- Salt: to taste
- Black peppercorns: 10 pieces
- Bay leaf: 4 pieces
- Fresh herbs: 1 bunch
2
Pour boiling water over the peppers, cover with a lid, and let cool.
- Sweet pepper (capsicum): 10 pieces
3
Clean the peppers inside and fill them with minced meat. Place the filled peppers in a pot with the filling side up, pour in the tomatoes passed through a meat grinder, add sunflower oil, salt, add a bay leaf, and set on medium heat.
- Sweet pepper (capsicum): 10 pieces
- Tomatoes: 1 kg
- Sunflower oil: 250 ml
- Salt: to taste
- Bay leaf: 4 pieces
4
When the juice thickens and red oil appears on top, remove the pepper from the heat and add crushed garlic.
- Garlic: 0.5 head
5
Transfer the cooled pepper to a deep dish and sprinkle with the remaining herbs on top.
- Fresh herbs: 1 bunch
