Peppers stuffed with meat and rice
5 servings
60 minutes
Stuffed peppers are a Soviet classic. They are found in Bulgarian, Moldavian, Ukrainian, Georgian, and Azerbaijani cuisines. And in Russian cuisine, you can't do without this recipe either. In our version, we make them with minced meat and rice, but you can play around with any fillings.
1
Chop the onion finely and grate the carrot.
- Onion: 3 heads
- Carrot: 200 g
2
Fry half an onion and carrot in a pan.
- Onion: 3 heads
- Carrot: 200 g
3
Boil the rice until half-cooked.
- Rice: 0.5 glass
4
Mix with minced meat and combine with fried carrots and onions. Season everything with salt and pepper.
- Mince: 0.5 kg
- Onion: 3 heads
- Carrot: 200 g
- Salt: to taste
- Ground black pepper: to taste
5
Cut off the top of the pepper and remove the seeds.
- Bell pepper: 8 pieces
6
Stuff the pepper with minced meat.
- Bell pepper: 8 pieces
- Mince: 0.5 kg
7
Mix sour cream with tomato paste. Add salt and pepper to taste.
- Sour cream: 100 g
- Tomato paste: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
8
Place the obtained mass at the bottom of the pot, add the remaining half of grated carrot and onion - mix everything.
- Carrot: 200 g
- Onion: 3 heads
9
Place the peppers on top and pour water up to half the height of the pepper.
10
Cook covered on medium heat for 40 minutes. Serve.
