Peppers stuffed with meat and champignons in tomato sauce
4 servings
60 minutes
Peppers stuffed with meat and mushrooms in tomato sauce are an exquisite dish of Greek cuisine, combining rich flavors and the aroma of fresh herbs. This dish has roots in the ancient tradition of Greeks baking vegetables with meat and spices to create hearty and fragrant treats. Sweet peppers absorb the tomato sauce with sour cream, becoming soft and tender, while the filling of minced meat, mushrooms, and rice offers a unique taste. The slight acidity of tomatoes complements the juiciness and depth of the dish. Such stuffed peppers are perfect for both family dinners and festive gatherings, delighting with their appetizing appearance and rich aroma of Mediterranean spices.
1
Wash the rice well and leave it in water for now.
- Short-grain (round) rice: 150 g
2
Finely chop the onion and garlic, grate the carrot, and chop the mushrooms into small pieces.
- Onion: 1 piece
- Garlic: 5 clove
- Carrot: 250 g
- Button mushrooms: 300 g
3
In a heated pan with vegetable oil, add the onion and fry until golden.
- Onion: 1 piece
4
Then we add garlic and sauté for a couple of minutes.
- Garlic: 5 clove
5
Next, add the carrots and cook for about 5-8 minutes.
- Carrot: 250 g
6
Add the mushrooms and fry until the water evaporates.
- Button mushrooms: 300 g
7
Meanwhile, we chop the parsley. We add parsley, rice, salt, ground pepper, half of the contents of the pan to the minced meat and mix.
- Parsley: 50 g
- Short-grain (round) rice: 150 g
- Salt: to taste
- Ground black pepper: to taste
8
Add peeled and blended tomatoes to the remaining mushrooms in the pan. Mix and simmer.
- Tomatoes: 500 g
9
Meanwhile, we wash the peppers, cut off the top, and remove the seeds.
- Bell pepper: 7 pieces
10
We stuff the peppers with minced meat
- Mince: 500 g
11
When the tomato sauce boils, add sour cream, salt, and pepper. Reduce the heat. Immerse the peppers in the tomatoes and add a little water if necessary to submerge the peppers almost halfway in the sauce.
- Sour cream: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
12
We simmer for about 40 minutes on low heat.
