Stuffed peppers

Name: Stuffed peppers - Daciana E.
Ingredients: 1 kg ground meat; 10 bell peppers; 2 onions; 1 egg; a handful of rice; salt; pepper; herbs (dill or parsley to taste); tomato paste; 2 tomatoes; 2; 3 tablespoons of flour

Diverse - Stuffed peppers by Daciana E. - Recipia

Stuffed peppers are quite simple to prepare: the peppers are cleaned, the filling is mixed, and then they are boiled in tomato sauce. The filling consists of ground meat, onion, egg, rice, and herbs, and at the end, the sauce is thickened with a little flour. The result is a hearty dish, suitable for lunch and easy to store for the next day. Quick Info Preparation time: about 20-30 minutes for cleaning the peppers and preparing the filling Cooking time: until the peppers and meat are cooked, then an additional 15-20 minutes after adding the flour Total time: cannot be determined exactly, as the recipe does not specify the boiling duration or the time or temperature for the oven stage Servings: about 10 servings, one pepper for each person Difficulty: easy Recipe type: main course, stovetop dish Ingredients 1 kg ground meat 10 bell peppers 2 onions 1 egg A handful of rice Salt, to taste Pepper, to taste Herbs: dill or parsley, as preferred Tomato paste 2 tomatoes 2-3 tablespoons of flour Water, enough to cover the peppers in the pot Preparation method 1. Prepare the peppers Wash the peppers well and cut off the stems along with part of the flesh. Keep this part to cover the peppers later, if desired. Clean the inside of the seeds and white membranes, leaving as much room as possible for the filling. 2. Prepare the meat mixture Put the ground meat in a bowl. Add the washed and finely chopped onion, the egg, the washed rice, and the chopped herbs. Dill or parsley can be used, depending on preference. Season with salt and pepper, then mix well until all ingredients are evenly distributed. The rice should be added raw after being washed. 3. Stuff the peppers Take some of the meat mixture with your hand or a spoon and fill each pepper. Do not pack the filling too tightly, as the rice will expand during cooking. Leave a little space at the top. Place a slice of tomato on top of each pepper. The tomatoes cover the filling and cook along with the sauce. 4. Arrange the peppers in the pot Place the peppers upright in a pot, side by side, to keep them stable during boiling. Mix the water with the tomato paste and pour the liquid into the pot until it covers the peppers. Bring the pot to a boil. The peppers should be left until they are cooked, and the meat inside is done. The exact duration may vary depending on the size of the peppers and the amount of filling. 5. Add flour to thicken the sauce After the peppers and meat are cooked, mix the 2-3 tablespoons of flour with a little water until you obtain a homogeneous mixture. Gradually pour the mixture into the pot while continuously stirring to prevent lumps from forming. Let the peppers simmer on low heat for another 15-20 minutes. The sauce will thicken during this time. 6. Finish the dish Turn off the heat and add finely chopped parsley. In the original recipe, the pot is placed in the oven after about 30 minutes of cooking. The temperature and duration for the oven are not specified, so this step should be followed according to the oven used without changing the other quantities in the recipe. Why I make this recipe often Stuffed peppers are practical when I want to cook multiple servings at once. The filling is prepared quickly, and while the peppers are boiling, there is no need for much intervention. They store well and can be served the next day when the sauce is usually thicker. The recipe is easy to adapt regarding the herbs. Dill gives a more pronounced flavor, while parsley is milder and pairs well with the tomato sauce. Tips Choose bell peppers that are roughly the same size so that the servings are similar and they cook in a similar time. Clean the inside of the peppers well before stuffing. Seeds and membranes can remain bitter and take up space needed for the filling. Mix the meat, onion, egg, rice, and herbs well before you start stuffing the peppers. This way, each pepper will have a more uniform filling. Do not pour the flour mixed with water all at once. Gradually adding and continuously stirring helps achieve a lump-free sauce. Check one pepper before considering the dish done. The meat in the middle should be cooked, and the rice should be tender. Substitutions The herbs can be dill or parsley, depending on taste. The recipe does not require the choice of one over the other. For the sauce, tomato paste mixed with water is used. The amount of paste is not specified, so use as much as needed to achieve enough liquid to cover the peppers. Variations You can use peppers of different colors, as long as they are bell peppers and can be stuffed. The color does not change the cooking method. If you prefer a stronger herb flavor, you can choose dill. For a more neutral aroma, use parsley. These options are already included in the recipe without needing to change the other ingredients. Serving ideas The peppers are served warm, along with the tomato sauce from the pot. The sauce is poured over the peppers, ensuring each serving has the thickened liquid. Frequently asked questions How much water should be added to the pot? Add enough water mixed with tomato paste to cover the peppers. The recipe does not specify an exact amount, as this depends on the size of the pot and how tall the peppers are. Is the rice cooked beforehand? No. The rice is washed and added raw to the meat mixture, onion, egg, and herbs. It will cook inside the peppers later. When is the flour added? The flour is added after the peppers and meat are cooked. It is first mixed with a little water and then gradually poured into the pot while stirring continuously. After that, the dish simmers for another 15-20 minutes on low heat. Why is a slice of tomato placed on top of each pepper? The slice of tomato covers the filling during cooking and cooks along with the pepper and sauce. It is placed after the peppers are stuffed, before they are boiled. How long should it stay in the oven? The recipe source mentions that after about 30 minutes, the pot is placed in the oven, but does not specify the temperature and duration. Therefore, an exact time cannot be given without inventing information that is not in the recipe. Nutritional values The values below are estimates and refer to one serving, assuming about 10 servings from the total quantity. They can vary significantly depending on the type and fat percentage of the ground meat, the amount of tomato paste, and the size of the peppers. Calories: approximately 250-330 kcal Protein: approximately 20-25 g Carbohydrates: approximately 15-22 g Fat: approximately 12-18 g Fiber: approximately 3-5 g These estimates include the meat, peppers, rice, egg, flour, and tomato base. They do not represent exact values for a weighed serving. Storage and reheating Stuffed peppers can be stored in the refrigerator in a covered container after they have cooled. They are suitable for consumption the next day, and the sauce helps keep the dish from drying out when reheating. Reheat the portion along with the sauce, on low heat or in the oven. If the sauce has thickened too much after cooling, it can be thinned with a little water during reheating. It is not recommended to leave them at room temperature for long.

Stuffed peppers

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