Stuffed peppers with meat and rice
6 servings
120 minutes
Stuffed peppers with meat and rice are a cozy, home-cooked dish that captivates with its tenderness and rich flavor. The origins of the recipe trace back to the depths of European cuisine, where stuffed vegetables have always been a symbol of hospitality and family warmth. Sweet peppers soaked in the aromas of meat, spices, and tomato sauce become soft and juicy, while the filling of rice, succulent minced meat, and fragrant herbs is delicate and rich. This dish is perfect for both a weekday dinner and a festive feast as it delights with its appearance and magnificent taste. Serving with greens adds freshness while the tomato sauce makes each portion especially juicy. Stuffed peppers are a true hymn to traditional cuisine that combines simplicity in preparation with richness of flavors.
1
Wash the pepper, carefully cut out the stem in a circle, and shake out the seeds.
- Bell pepper: 2 kg
2
Grate the carrot on a coarse grater and chop the onion not too coarsely.
- Carrot: 1 piece
- Onion: 1 g
3
Fry in vegetable oil.
- Vegetable oil: 2 tablespoons
4
Boil the rice until half-cooked, set aside in a colander, rinse under cold water, and let it sit to drain.
- Rice: 1 glass
5
Thaw the minced meat and place it in a pot. You can use either meat or chicken mince.
- Ground pork: 600 g
6
Add sautéed carrots with onions and rice to it. Season with salt and pepper, add some seasoning like 'For minced meat' or 'For meat'. Mix everything together. Add an egg and mix well again. Fill the pepper with the resulting filling.
- Carrot: 1 piece
- Onion: 1 g
- Rice: 1 glass
- Salt: 3 g
- Black peppercorns: 7 g
- Condiments and seasonings: pinch
- Chicken egg: 1 piece
7
Pour a little vegetable oil at the bottom of a wide pot, add a few black peppercorns and a bay leaf.
- Vegetable oil: 2 tablespoons
- Black peppercorns: 7 g
- Bay leaf: 10 g
8
Fill the pot with stuffed peppers. Carefully pour boiling water around the edges so that it just covers the peppers and place it on the heat.
- Bell pepper: 2 kg
9
When the water boils, add tomato paste. You can add a broth cube. The main thing is not to oversalt. Cover with a lid and simmer on low heat for about 40 minutes.
- Tomato paste: 3 tablespoons
10
Sprinkle with greens before serving.
- Condiments and seasonings: pinch
