Peppers stewed with tomato sauce

Name: Peppers stewed with tomato sauce - Dalia F.
Ingredients: 1 kg of bell peppers; 250 ml of tomato juice; 0.5 kg of tomatoes; 3 onions; 800 g of mixed minced meat; 150 g of rice; 1 egg; 3 tablespoons of pepper; salt; paprika; 2; 3 tablespoons of sugar; parsley leaves; water.

Diverse - Peppers stewed with tomato sauce by Dalia F. - Recipia

Stuffed peppers with tomato sauce - A simple and delicious recipe Preparation time: 30 minutes Cooking time: 60 minutes Total time: 90 minutes Number of servings: 4 Stuffed peppers with tomato sauce are a classic and savory dish, perfect for a family meal or a quick lunch. This simple recipe combines the intense flavors of vegetables with a delicious filling of meat and rice, offering a final result that will delight your taste buds. Ingredients: For the filling: - 800 g minced meat (a mix of pork and beef for a richer taste) - 150 g rice (preferably long grain rice that stays cooked) - 1 egg (to bind the mixture) - Salt and pepper (to taste) - 1 teaspoon sweet paprika - 1 bunch of fresh dill (chopped) For the sauce: - 1 kg of peppers (preferably red or yellow for a sweet taste) - 250 ml tomato juice - 0.5 kg fresh tomatoes (for a more flavorful sauce) - 3 onions (chopped) - 2-3 tablespoons of sugar (to balance the acidity of the tomatoes) - Parsley leaves (for garnish) - Oil (for frying) Preparation - Step by Step: 1. Preparing the peppers: Wash the peppers well under cold running water. Cut off the top of each pepper and remove the stem and seeds. This step is essential for the filling to stick well to the walls of the peppers. You can set them aside in a bowl. 2. Preparing the filling: In a large bowl, combine the minced meat with the washed and drained rice, egg, salt, pepper, paprika, and fresh dill. Mix the ingredients well with your hands or a spatula until you achieve a homogeneous mixture. It is important not to leave air in the mixture so that the filling does not disintegrate during cooking. 3. Filling the peppers: Using a spoon or a stuffing press, fill each pepper with the meat mixture, being careful not to overfill them, as the rice will expand during cooking. Put the tops back on the peppers. 4. Preparing the sauce: In a deep skillet, heat a few tablespoons of oil and sauté the chopped onion until golden. Add the diced fresh tomatoes and let them cook for 5-7 minutes. Add the tomato juice and sugar, stirring well. Season with salt and pepper to taste. 5. Cooking the peppers: Place the stuffed peppers in the tomato sauce, cover the skillet with a lid, and let them simmer on low heat for 45-50 minutes. You can check from time to time if the sauce is reducing too much; if necessary, you can add a little water. 6. Serving: Once the peppers are ready, sprinkle fresh parsley leaves on top for an extra touch of freshness. They can be served warm, alongside a portion of polenta or a fresh green salad. Useful tips: - You can experiment with other types of meat, such as chicken or turkey, for a lighter version. - If you want a spicier sauce, add a few slices of hot pepper to the tomato sauce. - This dish can be stored well in the fridge for 2-3 days and is even tastier the next day when the flavors have melded. This stuffed peppers with tomato sauce recipe is not only a delight but also an excellent way to bring family and friends together at the table. Enjoy every bite and savor the authentic flavors of this classic dish!

Category: Diverse Author: Dalia F. Views: 1 Date: 05.10.2024

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