Absolutely everyone loves stuffed peppers with juicy and tasty filling. But not many people know that this fragrant dish can be prepared on winter days as well. To do this, you just need to freeze the vegetable for future use.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Many can agree with me that bell peppers stuffed with meat is one of their favorite dishes. However, one of the widespread misconceptions is the point of view that it can be cooked exclusively in the summer from fresh fruits. But the advantage of this dish is that you can also enjoy its amazing taste on a winter day. Try using a frozen vegetable to make bell peppers. I'm sure you won't feel the difference at all.
After spending just a couple of hours on the preparation of semi-finished products, you can cook stuffed peppers at any time. Moreover, you can stuff them with all kinds of fillings: seafood, berries, eggplants, cheese, vegetables, mushrooms, tomatoes, feta cheese, and of course, meat and rice. To do this, you only need to wash the pepper, cut off the tail, and remove the seeds and stalks. After that, wash it again, dry it well, wrap it with cling film or fold it into thermal bags and put it in the freezer for storage.
- Caloric content per 100 g - 154 kcal.
- Servings - 15
- Cooking time - 50 minutes
Ingredients:
- Frozen peppers - 15 pcs.
- Pork - 1 kg
- Onions - 2 pcs.
- Rice - 100 g
- Garlic - 3 cloves
- Frozen dill - 1 tablespoon (can be replaced with fresh)
- Tomato paste - 3 tablespoons
- Dried celery root - 1.5 tbsp
- Bay leaf - 4 pcs.
- Allspice peas - 6 pcs.
- Ground paprika - 1, 5 tsp
- Ground ginger - 1/3 tsp
- Salt - 1 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
Making stuffed frozen peppers
1. Wash the meat, remove the film, dry it with a cotton towel and twist it through a meat grinder. Peel the onions, wash and also pass through a meat grinder. Peel and squeeze the garlic through a press.
2. Boil the rice in lightly salted water until half cooked. Then add it to the minced meat. Season food with ginger and ground paprika, salt and black pepper.
3. Stir the minced meat well so that all foods and spices are evenly distributed. It is best to do it with your hands.
4. Remove the frozen peppers from the freezer and fill them with the filling. You do not need to defrost them, otherwise, when they melt, they will tear during stuffing.
5. Place the stuffed vegetable in a saucepan of suitable size.
6. Pour the peppers with drinking water, put in tomato paste, add dill, salt, pepper, bay leaf and celery root. Place the saucepan on the stove, cover it and bring to a boil. Then reduce the temperature to the smallest and simmer them for about 45 minutes. Serve the finished dish in deep bowls with a generous amount of the broth in which it was cooked. If you wish, you can pour over the food with sour cream or mayonnaise.
See also a video recipe on how to stuff frozen peppers and how to pre-freeze them:
