Stuffed peppers
6 servings
60 minutes
Stuffed peppers are one of the most beloved and cozy dishes of Armenian cuisine, combining a wealth of flavors and aromas. The origins of this recipe trace back to family gatherings where fresh vegetables and juicy filling create a harmony of taste. Sweet peppers soaked in spicy filling with hints of basil, marjoram, and rosemary gain softness and richness. Tomato paste adds a slight tanginess, while cheese forms an appetizing golden crust. This dish is perfect for both everyday lunch and festive dinner, delighting with its rich flavor and aroma. Serving stuffed peppers hot can be complemented with fresh herbs or sour cream sauce, highlighting their unique culinary character.
1
Fry the minced meat with onion and carrot in vegetable oil.
- Mixed mince (beef and pork): 400 g
- Onion: 1 piece
- Carrot: 3 pieces
2
Chop 4–5 peppers and tomatoes finely and add to the minced meat. You can add a little boiled water. Stew for 15–20 minutes on low heat.
- Bell pepper: 16 pieces
- Tomatoes: 3 pieces
3
Prepare the remaining peppers for stuffing: remove the stems and seeds, and hold in boiling water for 2-3 minutes.
4
Add salt, Provencal herbs or a mix of dried herbs (basil, marjoram, rosemary), and tomato paste to the minced meat and vegetables. Let it simmer for another 5-7 minutes.
- Salt: to taste
- Tomato paste: 1 tablespoon
- Dried rosemary: to taste
- Dried marjoram: to taste
5
Fill the peppers with the prepared mixture of minced meat and vegetables and place them in a baking dish greased with vegetable oil. Slice the cheese thinly and cover the stuffed peppers with it. Bake in the oven at 180 degrees for 20 minutes.
- Bell pepper: 16 pieces