To prepare a delicious recipe for stuffed peppers with pork and rice, we start with the necessary ingredients. Make sure you have all the raw materials on hand: onion, oil, rice, minced pork, eggs, bread, tomato paste, bell peppers, spices such as salt, pepper, paprika, dill, thyme, and optionally, rosemary and garlic.
The first step is to take care of the onion. We wash it well under cold running water, then chop it finely. In a pot, we put the oil and heat it on the stove. Once the oil is hot, we add the chopped onion and sauté it a little until it becomes translucent. This is the moment to add the chosen and washed rice. We stir with a spatula, ensuring that the rice is well coated with oil and sautéed evenly. After about 3-4 minutes, we add a little water, continuing to stir constantly to prevent the rice from sticking to the bottom of the pot.
Once the rice has absorbed the flavors well, we add the chopped dill, thyme, and, if desired, a little rosemary. Once the ingredients are well combined, we take the pot off the heat and let the mixture cool down.
In a large bowl, we put the minced pork, add salt, pepper, paprika, the egg, and the bread soaked in milk, which we squeeze before adding. We mix all the ingredients well to obtain a homogeneous mixture.
Next, we take care of the peppers. We take the bell peppers, cut them in half, remove the stem and seeds, and wash them well. After they have drained, we place them on a kitchen towel to remove excess water. Now, we return to the cooled meat and rice mixture, which we add to the prepared peppers, generously filling them.
In an oven-safe dish, we add a little lard or oil to prevent the peppers from sticking. We place the stuffed pepper halves next to each other, forming a single layer. Meanwhile, we dilute the tomato paste with water and, if desired, add a splash of sugar to balance the acidity. We pour this sauce over the stuffed peppers, ensuring they are completely covered.
To keep the dish juicy, we cover the dish with aluminum foil and place it in the preheated oven at a higher temperature. We let the peppers simmer for about an hour, but it’s good to check from time to time to ensure they cook evenly.
In the end, we enjoy the enticing aroma and perfect texture of the stuffed peppers. Enjoy your meal!
The first step is to take care of the onion. We wash it well under cold running water, then chop it finely. In a pot, we put the oil and heat it on the stove. Once the oil is hot, we add the chopped onion and sauté it a little until it becomes translucent. This is the moment to add the chosen and washed rice. We stir with a spatula, ensuring that the rice is well coated with oil and sautéed evenly. After about 3-4 minutes, we add a little water, continuing to stir constantly to prevent the rice from sticking to the bottom of the pot.
Once the rice has absorbed the flavors well, we add the chopped dill, thyme, and, if desired, a little rosemary. Once the ingredients are well combined, we take the pot off the heat and let the mixture cool down.
In a large bowl, we put the minced pork, add salt, pepper, paprika, the egg, and the bread soaked in milk, which we squeeze before adding. We mix all the ingredients well to obtain a homogeneous mixture.
Next, we take care of the peppers. We take the bell peppers, cut them in half, remove the stem and seeds, and wash them well. After they have drained, we place them on a kitchen towel to remove excess water. Now, we return to the cooled meat and rice mixture, which we add to the prepared peppers, generously filling them.
In an oven-safe dish, we add a little lard or oil to prevent the peppers from sticking. We place the stuffed pepper halves next to each other, forming a single layer. Meanwhile, we dilute the tomato paste with water and, if desired, add a splash of sugar to balance the acidity. We pour this sauce over the stuffed peppers, ensuring they are completely covered.
To keep the dish juicy, we cover the dish with aluminum foil and place it in the preheated oven at a higher temperature. We let the peppers simmer for about an hour, but it’s good to check from time to time to ensure they cook evenly.
In the end, we enjoy the enticing aroma and perfect texture of the stuffed peppers. Enjoy your meal!
Ingredients
250 g minced pork 6-7 tablespoons of rice 2 larger onions 1 bunch of fresh dill salt, pepper, paprika 1 egg 10 bell peppers (medium) 1 slice of bread soaked in milk (optional) 3-4 tablespoons of oil (lard) thyme, rosemary (optional) tomato paste sugar (optional)