Stuffed peppers with turkey and pork

Name: Stuffed peppers with turkey and pork
Ingredients: 60 ml oil; 5 medium onions (750 g); 1 kg ground turkey; 500 g ground pork; 400 g rice; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon sweet paprika; 1 teaspoon Vegeta; 1/2 teaspoon thyme; 15 g fresh dill; 3 lovage stalks; 2 kg bell peppers (28 peppers); 5000 ml hot water; 200 g tomato paste; 100 ml water; 200 g sour cream (optional); 1 hot pepper (optional)

Meat - Stuffed peppers with turkey and pork by Anamaria O. - Recipia

Stuffed peppers with turkey and pork simmer in a pot with rice, and end up with tender filling and a red tomato broth. I choose firm peppers with thick walls and as similar in size as possible, because they stay whole in the pot and are easier to fill. Prep: 40 minutes. Cook: 78 minutes. Rest: 0 minutes. Total time: 118 minutes. Serves: 8. Approximately 760 kcal and 42 g protein per serving.

Ingredients

60 ml oil
5 medium onions (750 g)
1 kg ground turkey
500 g ground pork
400 g rice
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon sweet paprika
1 teaspoon Vegeta
1/2 teaspoon thyme
15 g fresh dill
3 lovage stalks
2 kg bell peppers (28 peppers)
5000 ml hot water
200 g tomato paste
100 ml water
200 g sour cream (optional)
1 hot pepper (optional)

Preparation

1. Rinse the rice well and leave it to drain. Remove the stems and seeds from the peppers, then wash them. 2. Peel and chop the onion. Heat the oil in a pan and cook the onion for 8 minutes, until soft and translucent. 3. Put the turkey, pork and rice in a bowl. Add the cooked onion, salt, pepper, sweet paprika, Vegeta, thyme and chopped dill, then mix well. 4. Fill the peppers with the mixture, without packing it too tightly. Arrange the lovage stalks on the bottom of a pot, then place the peppers side by side. 5. Gradually pour in 5000 ml hot water, enough to cover the peppers. If it all won’t fit, set the remaining water aside. Simmer over medium heat for 70 minutes, until the peppers are soft and the rice and meat are cooked. 6. Mix the tomato paste with 100 ml water and pour it over the peppers 10 minutes before the cooking time is up. Serve with sour cream, if you like, and a hot pepper on the side.

Notes

Sour cream is dairy and optional, so you can serve the peppers without it. Firm peppers with thick walls and similar in size hold up better in the pot and cook evenly. You can tuck the smaller ones between the larger ones so they don’t tip over when the liquid boils. If some peppers are much larger than the others, let them cook for another 10 minutes and check that the rice is soft. Vegeta can be salty, so taste the broth near the end before adding more salt. I start the pot about two hours before the meal, because filling all 28 peppers takes a while. Store the cooked peppers covered with their broth in the fridge for up to 3 days. I serve them with soft polenta, which is just right for soaking up the red broth.