Stuffed peppers
4 servings
90 minutes
Stuffed peppers are a harmonious blend of flavors where the sweet juiciness of green peppers perfectly complements the rich meat filling, tender rice, and the aroma of sautéed onions. This recipe has deep roots as stuffed vegetables appear in various cuisines around the world. The peppers are blanched beforehand to soften them and then filled with hearty spiced filling. Stewing in a fragrant broth with tomato paste adds depth to the dish's flavor, while a finishing touch of sour cream adds creaminess. This versatile dish can be served as a festive treat or a cozy home dinner. Stuffed peppers maintain their shape and flavor well, making each serving aesthetically pleasing and incredibly appetizing.
1
Wash the green sweet pepper pods, cut off the tops with the stem, and remove the seeds. Place the prepared pepper in boiling salted water for 2-3 minutes, then transfer to a sieve and let the water drain.
- Green bell pepper: 2 pieces
- Salt: to taste
2
Cook the rice. Cut the washed meat, pass it through a meat grinder, mix it with boiled fluffy rice and finely chopped fried onion, adding salt and pepper.
- Rice: 0.5 glass
- Meat: 500 g
- Onion: 2 heads
- Salt: to taste
- Ground black pepper: to taste
3
Fill each pepper with the prepared filling, arrange in one or two rows in a pot, pour in broth, add oil and tomato paste, and simmer covered in the oven or on the stove for 30-40 minutes.
- Green bell pepper: 2 pieces
- Meat: 500 g
- Tomato paste: 3 tablespoons
- Vegetable oil: 3 tablespoons
4
Pour sour cream when serving on the table.
