Stuffed peppers in sour cream and tomato sauce
4 servings
60 minutes
Stuffed peppers in sour cream and tomato sauce are a vibrant dish of Bulgarian cuisine that embodies the warmth of home. Sweet peppers filled with a juicy mix of beef and pork mince, aromatic onions, and tender rice soak in a rich sauce made from tomatoes and sour cream. The light acidity of the tomatoes harmonizes with the creamy softness of the sour cream, creating a rich and balanced flavor. Spices like nutmeg and black pepper add sophistication. This dish is perfect for family dinners, warming with its aroma and rich taste. Stuffed peppers are traditionally cooked in a deep pot, slowly stewed in thick sauce, making them incredibly tender. They are served hot alongside fresh bread or herbs to complement the flavor palette. It is a true gastronomic symphony for lovers of cozy and hearty dishes.
1
Bring the rice to a boil and cook for about 5 minutes until partially cooked. Remove and cool.
- Arborio rice: 0.3 glass
2
Chop the onion. Mix 2 types of minced meat, onion, salt, pepper, and cooled rice.
- Ground beef: 300 g
- Ground pork: 150 g
- Onion: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Cut the peppers in half and clean them. Fill tightly with minced meat and place in a deep pot.
- Bell pepper: 3 pieces
4
In a deep skillet, heat the flour (2 minutes). Add the tomatoes and mix thoroughly with a whisk. Season with salt, pepper, and nutmeg. Be sure to taste: if the sauce is too sour, add sour cream. Keep on the heat for 10 minutes.
- Wheat flour: 2 tablespoons
- Canned tomatoes: 100 g
- Salt: to taste
- Ground black pepper: to taste
- Ground nutmeg: to taste
- Sour cream: 200 g
5
Pour sauce over the peppers (it should cover them at least halfway) and simmer covered on low heat for about 30 minutes until the peppers soften.
- Canned tomatoes: 100 g
