Stuffed peppers with smoked meat and mushrooms

Name: Stuffed peppers with smoked meat and mushrooms - Elisaveta E.
Ingredients: 8 bell peppers suitable 500 g minced meat 150 g smoked bacon 100 g mushrooms 1 cup of rice 1 onion 1 carrot 2 tablespoons of broth parsley salt pepper tomatoes/tomato juice

Diverse - Stuffed peppers with smoked meat and mushrooms by Elisaveta E. - Recipia

Stuffed peppers with smoked meat and mushrooms I made stuffed peppers with smoked meat and mushrooms one evening when I wanted something hearty but different from the classic version with meat and rice. The smoky flavor and mushrooms give a distinct aroma, and if you have an old wine at home, it pairs perfectly. Every time I choose this recipe, I think it's suitable for when you want a warm meal with simple ingredients and lots of flavor. Quick info Total time: about 1 hour and 40 minutes Preparation time: 30 minutes Cooking time: about 1 hour and 10 minutes Servings: 8 (one pepper per person) Difficulty: medium Recipe type: main dish, suitable for lunch or dinner Ingredients 8 medium-sized bell peppers 500 g minced meat (I used pork, but a mix works too) 150 g smoked bacon 100 g mushrooms (fresh, usually champignon) 1 small cup of rice (approx. 80 g) 1 large onion 1 carrot 2 tablespoons of tomato paste fresh parsley, a small bunch salt pepper tomatoes or tomato juice (enough to cover the peppers in the pot, but not exceed their tops) Preparation method 1. Preparing the peppers. Wash the peppers and carefully remove the stems so you don't break them. Remove the seeds and rinse them well inside. 2. Chopping and sautéing. Peel the onion and carrot, then chop them finely. Heat 3-4 tablespoons of oil in a pan and sauté the onion and carrot for a few minutes until they soften. 3. Chopping the mushrooms and bacon. Chop the mushrooms and bacon into small pieces using a food processor or meat grinder. Add them to the pan with the onion and carrot, and let them brown slightly together. 4. Add a cup of water, tomato paste, salt, and pepper. Stir and let it boil for 2-3 minutes. 5. Incorporate the washed rice. Stir and add the minced meat. Continue cooking on low heat for about 10 minutes, until the mixture thickens and the rice absorbs the liquid. Stir occasionally to prevent sticking. 6. Turn off the heat. Let the mixture cool slightly. Taste to see if more salt or pepper is needed. 7. Stuff the peppers. Use a spoon to fill the peppers with the mixture, but only up to 3/4 full. The rice will swell while cooking. If you want, you can place a thin slice of tomato or a rearranged piece of stem on top as a "lid" to prevent the filling from spilling out during cooking. 8. Arrange the stuffed peppers in a large pot, standing upright, as close to each other as possible. 9. Pour tomato juice or crushed tomatoes mixed with water to cover the peppers, but not exceed their tops. 10. Simmer on low heat, with the lid on, for about 1 hour or until the peppers are tender and the filling is cooked. 11. When ready, sprinkle chopped fresh parsley on top. Why I make this recipe often I prepare it when I crave something filling and flavorful without spending all day in the kitchen. It seems practical if you have leftover smoked meat or mushrooms in the fridge. It reheats easily and remains tasty the next day. Tips and variations Tips Don't fill the peppers to the top; the rice swells and the filling may spill out. If the peppers don't stand well in the pot, trim a bit from the bottom to create a stable base. Use cleaned stems or slices of tomatoes as "lids" for each pepper to prevent the filling from leaking. Substitutes The bacon can be replaced with any smoked meat you have on hand: smoked pork belly, bacon, or even a leftover smoked sausage, but it will change the flavor. You can use a mix of pork and beef. Instead of champignon mushrooms, other types can work as long as they are fresh. Variations If you don't want smoked meat, you can just use meat with mushrooms. For an extra flavor boost, you can add a bit of chopped dill at the end. If you have fresh tomatoes, chop them and use them instead of tomato juice. Serving ideas Serve the peppers warm, with the sauce from the pot and possibly with a little sour cream. They pair well with fresh bread or even polenta for those who prefer. Frequently asked questions Can I freeze stuffed peppers? Yes, but the texture of the peppers may become softer after thawing. If you freeze them, let them cool completely and place them in well-sealed containers. Can I use red or other colored peppers? Yes, any bell pepper works, but yellow or green ones are most commonly used for this recipe. What type of meat works best? Ground pork gives a richer flavor, but you can also use a mix of pork and beef. What kind of mushrooms should I use? Champignon are the most convenient, but you can also try pleurotus mushrooms or a mix, depending on your preference. Can I bake them instead of cooking on the stove? The recipe is designed for boiling on the stove, but you can also try baking at 180°C, covered, for about an hour. Nutritional values Approximately, for one stuffed pepper: calories: 220-270 kcal protein: 12-14 g fat: 12-15 g carbohydrates: 12-15 g The values depend greatly on the meat used and how much smoked meat you add. The tomato paste and rice do not significantly increase the calories per serving. Storage and reheating They can be stored in the fridge, covered, for up to 3 days. They reheat easily in the microwave or on the stove over low heat, with a little sauce on top. If they run out of sauce, add a splash of water when reheating. They can be frozen, but they lose some firmness.

Preparation

Carefully remove the stems from the peppers to avoid tearing them. Wash the peppers thoroughly, including the insides, to remove the seeds. Peel the onion and carrot, chop them finely, and sauté them in 3-4 tablespoons of oil. Chop the mushrooms and the bacon finely in a food processor or grind them, then mix them with the onion, browning them together. Add a cup of water, tomato paste, salt, and pepper, and let it simmer for another 2-3 minutes. Add the pre-washed rice, then the minced meat. Mix everything well and let it cook for about 10 minutes, until the rice absorbs the liquid from the pot, then turn off the heat. Take a spoonful of the meat mixture and fill the peppers one by one (only up to 3/4 full, as the rice will expand when cooked), placing them in a large pot. To prevent the meat filling from leaking during cooking, cover the peppers with slices or use the stem that we first shaped, removing the inner part with seeds. Simmer the peppers on low heat in diluted tomato juice. The liquid should not exceed the height of the peppers. When you turn off the heat, sprinkle a handful of fresh parsley.

Stuffed peppers with smoked meat and mushrooms

Preparation

Tags

Categories