How to cook stuffed peppers » Culinary recipes with photos. home cuisine

Autumn is the time to prepare stuffed peppers. My choice of filling is meat and rice.

Ingredients (for 12 peppers):
800 grams of minced meat (beef, pork);
2/3 cup of long-grain rice;
large carrot;
3-4 medium tomatoes.

Preparation of stuffed peppers.

We cook rice: throw it into boiling water, keep it on the fire for 5 minutes, then drain the water and let it cool a little. When the rice becomes cool, add minced meat and spices to it: salt, pepper, garlic. You can add any others: for example, I put oregano. Knead to a homogeneous mass.

Now the most important moment: we are preparing the peppers. Carefully cut off the lid (we will still need it) and carefully remove the seeds and white veins.

Next, we fill the peppers with the resulting minced meat to the brim and carefully place them in the pan so that they stand vertically, close to each other. I put the minced meat inside directly with my hands, since a metal spoon can easily break the walls of the peppers.

Cover the peppers with “lids” and pour cold water into the pan so that it covers half of the peppers. Put on the stove, bring to a boil and simmer for 40 minutes over low heat.

While the peppers are stewing, prepare the vegetable sauce. Fry the onion (I prefer red – it is sweeter and does not give such a characteristic extra smell) in olive oil – it should become slightly transparent. It is best to stir it constantly so that it does not burn.

Grate the carrot on a coarse grater and add it to the onion, stir and simmer for 10 minutes.

Tomatoes (in my case, they are quite large cherries, and there are 10 of them) cut into 4 parts – and in the same way, to the carrots. We also add finely chopped garlic and salt. Everything goes out together for another 10 minutes.

When the peppers have boiled for 40 minutes, carefully add the vegetable mixture. With the help of a fork, push it between the peppers and let everything stew together for another 10-15 minutes.

Everything is ready! Carefully remove the peppers with a rounded spatula, as they stand tightly and can be pierced. Add a few spoonfuls of vegetable sauce and broth in which they were stewed to the pepper. Serve with onions and sour cream. Sweet taste.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button