Stuffed peppers with pork

Name: Stuffed peppers with pork - Paulina D.
Ingredients: 1.5 kg ground pork 350 g round grain rice 2 kg peppers (30 pieces) 100 ml oil 500 ml tomato juice (homemade broth) 1/2 teaspoon white pepper 1 tablespoon vegetable seasoning 1/2 teaspoon thyme 1 bunch; sized onions (about 350 g) 2 sprigs of lovage

Meat - Stuffed peppers with pork by Paulina D. - Recipia

Stuffed peppers with pork are a hearty dish, perfect for lunch and easy to prepare in larger quantities. In this version, the filling is made with meat, rice, onions, and herbs, and the peppers are cooked in the oven in water with bay leaves and lovage. The tomato paste is added towards the end, eliminating the need for a separate vegetable sauce. Quick Info Preparation Time: not specified exactly; estimate the time needed for cleaning and preparing the ingredients. Cooking Time: approximately 45 minutes, of which 35 minutes in the oven and an additional 10 minutes after adding the tomato paste. Total Time: approximately 1 hour and 15 minutes, depending on how quickly the peppers and filling are prepared. Servings: approximately 30 stuffed peppers, depending on their size. Difficulty: easy to medium. Recipe Type: main course, suitable for lunch or for a meal prepared in advance. Ingredients 1.5 kg ground pork 350 g round-grain rice 2 kg peppers, approximately 30 pieces 100 ml oil 500 ml tomato juice or homemade tomato paste 5 medium onions, approximately 350 g 1 bunch of dill 2 eggs 1 teaspoon sweet paprika 1/2 teaspoon white pepper 1/2 teaspoon thyme 1 tablespoon vegetable seasoning 1 bay leaf 2 sprigs of lovage salt, to taste 50 g flour Flour is listed in the original list, but there is no step in the preparation method where it is used. To avoid changing the recipe, I have not introduced it at another moment in the preparation. Preparation Method 1. Clean the onions, wash them, and chop them finely. Put the oil in a pan or pot, add the onions and 100 ml of water, then let them sauté until they soften. There is no need to brown them heavily. 2. Wash the rice well in several waters. Boil it and let it come to a single boil, then drain it well. The rice should not be fully cooked, as it will continue to cook in the peppers. 3. Wash the peppers and remove the stems. Clean out as many seeds as possible from the inside without breaking the walls of the peppers. Let them drain until the filling is ready. 4. In a large bowl, place the ground pork. Add the drained rice, sautéed onions, washed and chopped dill, white pepper, vegetable seasoning, sweet paprika, and thyme. 5. Crack the two eggs over the mixture, season with salt, and mix well. It is important that the rice and onions are evenly distributed in the meat so that each pepper receives approximately the same amount of filling. 6. Stuff the peppers with this mixture. Do not pack them too tightly, as the rice will expand during cooking. Leave a little space at the top. 7. Place the peppers in a pot, as close together as possible, to keep them upright. Add the sprigs of lovage and the bay leaf. 8. Pour warm water until it reaches the level of the peppers. Cover the pot and place it in the preheated oven at 180 degrees Celsius. 9. Leave the peppers in the oven for about 35 minutes. 10. Remove the pot, add the tomato paste or juice, and let the peppers simmer for about 10 more minutes. At this stage, the liquid becomes more flavorful and takes on the color and aroma of the tomatoes. 11. Serve the stuffed peppers warm. They can be served plain, topped with yogurt or sour cream. For those who prefer a spicier taste, fresh or pickled hot peppers can be added. Why I Make This Recipe Often I love this recipe because it is prepared in a single pot and does not require a complicated sauce. The quantity is suitable when cooking for several people, and the peppers remain good for the next meal. The version with tomato paste added towards the end is simpler than one with a vegetable sauce but keeps the dish juicy and easy to serve. Tips and Variations Tips The peppers should be stuffed without pressing the mixture too tightly. The rice expands during cooking, and if the filling is packed to the brim, it may overflow from the peppers. The rice is boiled just enough to come to a boil. If it is fully cooked before being added to the filling, it may become too soft and change the texture of the mixture. Warm water should be added, and it should reach the level of the peppers, not necessarily cover them completely. The pot should be covered during the first stage so that the peppers and filling cook in steam and liquid. The tomato paste is added after the first 35 minutes in the oven, then the peppers cook for about 10 more minutes. If added from the beginning, the taste and consistency of the sauce may differ from the version presented here. Salt should be added considering that the vegetable seasoning may already be salty. It is better to use less at first and adjust the taste after adding the tomato paste. Substitutions Tomato juice can be replaced with homemade tomato paste, as specified in the original recipe. If the paste is more concentrated, it can be used as is or diluted in the liquid in the pot, depending on the desired consistency. Yogurt and sour cream are optional. The peppers can also be served without any topping. The meat is pork, and the recipe does not call for a mix with another type of meat. To maintain the original flavor, it is recommended to use ground pork. Variations The basic version uses only tomato paste added towards the end. Typically, stuffed peppers can also be cooked in a vegetable sauce, but this recipe is intentionally designed in a simpler form, without added vegetables in the sauce. For a juicier dish, the peppers can be left with more liquid in the pot, as recommended in the original recipe. This makes them easier to serve, including for elderly people. Serving Ideas Serve the peppers warm, with some of the sauce formed in the pot. Yogurt or sour cream can be added on top, according to preference. Fresh or pickled hot peppers are a suitable option for those who prefer spicy food. If you want to keep the simple taste of the recipe, the peppers can be served only with the tomato sauce. Frequently Asked Questions Can I use long-grain rice? The recipe specifies round-grain rice. This type pairs well with the filling and cooks evenly with the meat. If you use another type of rice, cooking time and texture may vary slightly, so it is safer to stick with round-grain rice. Why is the rice boiled beforehand? The rice is allowed to come to a boil to start the cooking process. It is then drained and added to the meat mixture, where it continues to cook in the oven. It should not be fully cooked beforehand. Can I add the tomato paste from the beginning? In the presented recipe, the tomato paste is added after the first 35 minutes of cooking, and the peppers cook for about 10 more minutes. To maintain the steps and results of this version, it is best to add it at the end. What can I serve with stuffed peppers? They can be served with yogurt or sour cream on top. They are also suitable with fresh or pickled hot peppers. The recipe does not require a separate side dish, as the peppers already contain meat and rice. Can the peppers be cooked without vegetable sauce? Yes. This is actually the version presented here. The peppers are cooked in water with bay leaves and lovage, and the tomato paste is added towards the end. There is no need for a separately prepared vegetable sauce. Nutritional Values The values are estimates and depend on how fatty the pork is, the amount of liquid remaining in the serving, and whether yogurt or sour cream is used. For one stuffed pepper, without yogurt or sour cream, the estimate is approximately: 220–280 kcal 12–16 g protein 12–18 g carbohydrates 13–19 g fat Values may be higher if the serving is made with large peppers and contains more filling. Oil, pork, rice, and eggs contribute the most to the caloric intake. Yogurt or sour cream added at serving increases the calorie count and fat content, depending on the product used. Storage and Reheating Stuffed peppers can be stored in the refrigerator, in a covered pot or a sealed container. It is recommended to consume them within a few days. They can be reheated on the stovetop over low heat, along with some of the sauce formed, or in the oven in a covered dish. Avoid heating too strongly, as the peppers may break, and the filling may dry out. Yogurt or sour cream should be added after reheating, directly onto the plate.

Stuffed peppers with pork

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