Vegetarian Stuffed Peppers
5 servings
120 minutes
This recipe uses only rice for the filling, no meat, but what an environment: celery, garlic, and cauliflower add juiciness to the rice, and spices — cumin and garam masala — add brightness to the taste. The recipe was invented by our recipe editor Vera Zheleznyak — we call such dishes "utilisotto" in the editorial office. In this case, the pepper can be a receptacle for stale tomatoes that have lost their marketable appearance, wilted greens, carrots left over from soup, and even the day before yesterday's rice. In winter, frozen vegetables can take the place of fresh vegetables. Absolutely any vegetable set is acceptable, based on the contents of your refrigerator, because the spices will still do their spicy job and bring the taste of the rice to the desired degree of piquancy.
1
Pass onion, carrot, celery, cauliflower, chili, and one sweet pepper through a meat grinder.
- Onion: 2 heads
- Carrot: 2 pieces
- Celery stalk: 3 pieces
- Cauliflower: 200 g
- Bell pepper: 11 pieces
2
Heat vegetable oil in a pan, toast cumin and garam masala for 30 seconds, then add vegetable mince and tomato paste, simmering while stirring until the vegetables are soft. Finally, add rice, crushed garlic, salt and pepper to taste. Let it cool slightly.
- Vegetable oil: 30 ml
- Cumin: 1 teaspoon
- Garam masala: 1 tablespoon
- Tomato paste: 1 tablespoon
- Rice: 80 g
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
3
Add an egg to the vegetable mince. It is important that the mince temperature is below 70 degrees so that the egg does not cook.
- Chicken egg: 1 piece
4
Clean the peppers from seeds and stuff them.
- Bell pepper: 11 pieces
5
In a deep skillet, heat tomato puree with sugar and salt, add sour cream and mix.
- Tomato puree: 100 ml
- Sugar: to taste
- Salt: to taste
- Sour cream: 100 g
6
Place the peppers in sauce or stand them upright. Fill with water to the middle of the peppers, cover with a lid, and simmer on low heat for 30-40 minutes.