Classic stuffed peppers
6 servings
90 minutes
A familiar version from childhood with meat, rice and red sauce colored with tomato paste. In the oven, immersed in broth, the peppers and the filling exchange juices with each other, and when served, sour cream with its pleasant milky sourness is added to them, which brings together that same taste familiar from childhood. An important point: the peppers should not lie in the pan, but stand with the minced side up, close to each other. Then all the filling will remain inside, and the peppers will cook more evenly.
1
Prepare all the ingredients.
2
Rinse the rice and boil for 5–7 minutes until half-cooked.
- Rice: 100 g
3
Finely chop the onion. Grate the carrot on a coarse grater.
- Onion: 2 heads
- Carrot: 2 pieces
4
Fry the onion and carrot in vegetable oil until golden brown.
- Onion: 2 heads
- Carrot: 2 pieces
- Vegetable oil: 60 ml
5
Mix the minced meat with rice, onion, carrot, and garlic pressed through a press. Add salt and pepper.
- Ground meat: 600 g
- Rice: 100 g
- Onion: 2 heads
- Carrot: 2 pieces
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
6
Wash the peppers. Cut off the tops and remove the seeds.
- Bell pepper: 12 pieces
7
Fill the peppers with minced meat, not reaching the edges.
- Ground meat: 600 g
8
Mix 700 ml of water, tomato paste, and sugar in a pot. Add salt to taste.
- Tomato paste: 140 g
- Sugar: 1 tablespoon
- Salt: to taste
9
Place the peppers, cover with a lid, and set on medium heat. Simmer for about 40 minutes after boiling.
- Bell pepper: 12 pieces
10
Sprinkle the prepared stuffed peppers with chopped parsley and serve with sour cream.
- Parsley: to taste
- Sour cream: to taste