Stuffed peppers are a dish for real gourmets. But if you still do not know how to cook it deliciously, then this recipe will help you.
Photo of finished stuffed pepper Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Stuffed peppers are a favorite dish for many of us. However, with different methods of stewing it, the dish always comes out with different tastes, even if you use the same filling. Peppers can be stuffed with a variety of products, but meat with rice is considered a classic filling. It is about this option for preparing a dish that I will tell you today. But first, I'll share some subtleties.
- Rice must be boiled until cooked or half cooked, and if you use it raw, then the peppers are not tightly packed.
- Peppers should be bought in the same size so that they cook evenly and at the same time.
- It is better to cook minced meat on your own, and not use a store-bought one.
- During stewing, sour cream or tomato paste is always used, they will make the food more tender and give a rich taste.
- The amount of liquid that the peppers are poured into is determined by taste. But it shouldn't be enough, because the peppers are served with a generous amount of broth.
- The variety and color of peppers for stuffing does not matter.
- Caloric content per 100 g - 91, 7 kcal.
- Servings - 15
- Cooking time - 1 hour 15 minutes
Ingredients:
- Pork - 1 kg (any type of meat can be used)
- Peppers - 15 pcs. (one size)
- Rice - 100 g
- Onions - 1 pc.
- Garlic - 3 cloves
- Sour cream - 200 g
- Tomato paste - 2 tablespoons
- Dill - bunch
- Salt - 2 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
- Bay leaf - 5 pcs.
- Allspice peas - 5 pcs.
Making the Classic Stuffed Pepper Recipe
1. Rinse the rice in several waters to rinse out all the starch. Dip it in a saucepan, season with a little salt, cover with water in a 1: 2 ratio and boil for 5-7 minutes.
2. Wash the meat. Peel the garlic onion.
3. Pass the meat with vegetables through a meat grinder, add rice, spices and salt.
4. Mix the minced meat well until smooth.
5. Wash the peppers, remove the tail and clear from the seeds. This can be done as follows. Take the pepper in one hand, and hold the tail with the fingers of the other hand. With a sharp movement, press the tail of the pepper into its cavity and pull it back out just as sharply. Then turn the pepper over and shake all the seeds out of it.
6. Do the same for all peppers.
7. Tamp the peppers tightly with the cooked minced meat.
8. Pick up a saucepan or any shape that you can put in the oven and put the stuffed peppers in it.
9. Pour in sour cream and tomato paste. Add finely chopped dill, black pepper with salt, bay leaf and peppercorns.
10. Cover the peppers with water. Its amount can be different. For example, I cook them as a first course and serve them with a lot of broth. But if you are not particularly fond of gravy, then 500 ml of liquid will be enough.
11. Close the container with a lid or cover with cling foil. Heat the oven to 200 degrees and put the peppers to stew for 1 hour.
12. Serve the finished meal hot. If you cook peppers like me, with a lot of liquid, then serve them in a tureen, as a first course.
See also a video recipe on how to cook delicious stuffed peppers:
