Stuffed Peppers
4 servings
85 minutes
Stuffed peppers are a true decoration of the Russian table, symbolizing home comfort and the generosity of traditional cuisine. The history of this dish dates back to ancient times when housewives filled vegetables with meat filling, creating a nutritious and aromatic treat for the whole family. Sweet pepper soaked in the juices of juicy minced meat, tender bacon, and spicy seasonings reveals a soft texture with a slight spiciness of paprika. Carrots and tomatoes baked to a golden crust add fresh sweetness and subtle acidity. This dish is versatile: it can be served as a main treat for dinner or on a festive table. The taste of stuffed peppers is harmonious and multifaceted—it combines the richness of meat, the tenderness of rice, and the freshness of vegetables, turning each bite into gastronomic delight.
1
Prepare all necessary ingredients.
2
Remove the seeds from the peppers.
- Bell pepper: 9 pieces
3
Chop the onion finely.
- Onion: 1 piece
4
Heat the oil in a pan.
- Clarified butter (ghee): 30 g
5
Fry the onion.
- Onion: 1 piece
6
Chop the garlic.
- Garlic: 1 clove
7
Add garlic to the onion and sauté until golden brown.
- Garlic: 1 clove
8
Chop the bacon finely.
- Bacon: 80 g
9
Add onion, bacon, rice, egg, salt, pepper, paprika to the minced meat.
- Onion: 1 piece
- Bacon: 80 g
- Boiled short-grain white rice: 100 g
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Smoked paprika (pimenton): to taste
10
Mix
11
Put the filling in the peppers.
- Bell pepper: 9 pieces
12
Spread mayonnaise on top.
- Mayonnaise: 20 g
13
Chop the carrot and tomato.
- Carrot: 1 piece
- Tomatoes: 1 piece
14
Place on top of the peppers.
- Carrot: 1 piece
- Tomatoes: 1 piece
15
Bake in an oven preheated to 180 degrees for 1 hour.