Stuffed peppers with meat and rice

Name: Stuffed peppers with meat and rice
Ingredients: 8 bell peppers; 500 g ground pork; 2 medium onions (300 g); 1 medium carrot (100 g); 100 g rice; 2 tablespoons oil; 60 ml water; 400 g canned diced tomatoes; 1 egg; 10 g dill; 10 g parsley; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon Delikat seasoning optional; 500 ml water; 30 g tomato paste; 2 tablespoons oil; 1/2 tablespoon Delikat seasoning optional; 4 medium tomatoes; 200 g sour cream

Diverse - Stuffed peppers with meat and rice by Veronica K. - Recipia

I leave some room above the filling so the rice can swell; the stuffed peppers with meat and rice then simmer slowly in a little tomato sauce. The ground meat, rice and canned tomatoes make a soft filling, while the peppers soften over low heat, with tomato slices as lids. I like them best served warm, with a little sour cream. Prep: 25 minutes. Cook: 65 minutes. Rest: 15 minutes. Total: 105 minutes. Serves: 4. About 700 kcal and 32 g protein per serving.

Ingredients

For the filling

8 bell peppers
500 g ground pork
2 medium onions (300 g)
1 medium carrot (100 g)
100 g rice
2 tablespoons oil
60 ml water
400 g canned diced tomatoes
1 egg
10 g dill
10 g parsley
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon Delikat seasoning optional

For the sauce

500 ml water
30 g tomato paste
2 tablespoons oil
1/2 tablespoon Delikat seasoning optional

For the lids and serving

4 medium tomatoes
200 g sour cream

Preparation

1. Wash the peppers, cut off the tops and remove the seeds. Rinse them inside too, then set them to drain; slice the tomatoes for the lids. 2. Rinse the rice in 3 changes of water. Chop the onions and fry them in 2 tablespoons of oil for 5 minutes, until translucent. 3. Add the grated carrot, ground meat and rice. Cook for 5 minutes, stirring, until the meat is no longer pink on the surface. 4. Pour in 60 ml of water and leave the mixture on the heat for 2 more minutes. Take the pan off the heat and leave the filling to cool for 15 minutes. 5. Stir in the canned tomatoes, egg, dill, parsley and thyme. Season with salt, pepper and Delikat seasoning, then fill the peppers without packing the mixture all the way to the top. Cover them with tomato slices. 6. Bring 500 ml of water to a boil with the tomato paste, 2 tablespoons of oil and the Delikat seasoning, then simmer for 3 minutes. 7. Arrange the peppers in a pot and pour the sauce over them. The liquid should come about a quarter of the way up the peppers. Cover and cook over low heat for 50 minutes, until the rice is cooked and the peppers are soft. 8. Serve warm, with sour cream.

Notes

I serve them with sour cream and bread, which mops up the sauce left on the plate. Store any leftovers covered in the fridge for up to 3 days. Choose bell peppers with thick walls and a fairly flat base so they sit well in the pot. I prefer peppers that are about the same size, since the large ones need more time than the small ones. If your peppers are very large, cook them over low heat for another 10 minutes; small ones may soften sooner. Cooling the filling is easy to rush: let it cool until it’s no longer hot before adding the egg, or the egg will set straight away. Canned tomatoes can have a lot of juice; if the filling seems watery, drain off only some of the liquid before mixing them in. Ground beef can replace the pork in the same amount, though the filling will have less fat. The dish contains eggs, and the sour cream served with it contains dairy.