Stuffed Peppers (II)

Name: Stuffed Peppers (II) - Daria F.
Ingredients: 9; 10 peppers; 1 kg minced meat; one cup of rice; one carrot; one onion; tomato paste (as much as you want); salt; seasoning; pepper; paprika

Diverse - Stuffed Peppers (II) by Daria F. - Recipia

To prepare delicious stuffed peppers, we start by ensuring we have all the necessary ingredients at hand. The first step is to cut the tops off the peppers and remove the seeds. It is important to choose healthy and well-shaped peppers, preferably of the fatty type, to achieve a tasty dish. After preparing the peppers, we move on to the onion. Half of the onion is finely chopped and placed in a pot with a little oil to sauté. It is essential to sauté it on low heat, so it does not burn, but becomes translucent and releases its flavors. Next, we add the grated carrot using the smallest grater. This will bring a subtle sweetness to our mixture. After the onion and carrot have sautéed for a few minutes, we take them off the heat and let them cool slightly. In the pot, we add the other half of the finely chopped onion, minced pork or beef, depending on preferences, as well as the rice. We mix all the ingredients well and season to taste with salt, pepper, and, if desired, with herbs such as dill or parsley. Once the mixture is well combined, we fill each pepper with this mixture, being careful not to overstuff them, as the rice will expand during cooking. We place the peppers “standing up” in a deep pot, so they do not tip over. The next step is to prepare a sauce from tomato paste and water, which we pour over the peppers, just enough to cover them lightly. It is advisable to adjust the proportions of water and tomato paste based on how saucy we want the peppers to be. To ensure even cooking, we place an inverted plate over the peppers and then the pot lid. We bring everything to medium heat and let it simmer for about 30-40 minutes. This is the perfect time to savor the flavors that blend in the pot. After the time has elapsed and the peppers are cooked, we take the pot and wrap it in a blanket, letting it rest for about an hour. This “resting” process will allow the flavors to settle and become even more intense. We serve the stuffed peppers warm, alongside a spoonful of sour cream, which will perfectly complement the taste. This dish is not only filling but also comforting, making it ideal for family meals or special occasions. Enjoy your meal!

Ingredients

9
10 peppers
1 kg minced meat
one cup of rice
one carrot
one onion
tomato paste (as much as you want)
salt
seasoning
pepper
paprika

Stuffed Peppers (II)

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