Stuffed peppers with pork

Stuffed peppers with pork: a classic delight, full of flavors and tradition

Who doesn't remember the inviting aroma of stuffed peppers cooking slowly, filling the entire house with a fragrance that beckons you to sit at the table? This recipe for stuffed peppers with pork is not just a delicious meal, but also a piece of culinary tradition that has been passed down from generation to generation. Whether you want to impress your guests or simply indulge in a comforting dish, these stuffed peppers are the perfect choice.

Preparation time: 30 minutes
Cooking time: 3 hours
Total time: 3 hours and 30 minutes
Servings: 4-6

Ingredients:
- 9 bell peppers (red, green, or yellow, according to preference)
- 500 g pork (choose meat with a moderate fat content for a juicy filling)
- 2 medium onions
- 1 cup of rice (about 150 g)
- Ground pepper, to taste
- Salt, to taste
- Ground allspice, to taste
- 250 ml tomato broth

Ingredient details:
Pork is a versatile ingredient, rich in protein and nutrients, that adds a distinct flavor to the dish. The rice absorbs the aromatic juices from the meat and vegetables, adding texture and consistency. Onions, on the other hand, enhance the filling's flavor, giving it a sweet and rich taste. Bell peppers are an excellent source of vitamins, especially vitamin C, and add a splash of color and freshness to this dish.

Step-by-step preparation:

1. Preparing the peppers: Start by washing the peppers well under cold running water. Cut off the top (lid) of each pepper and remove the seeds with a spoon or knife. This step is essential for achieving evenly stuffed peppers that will cook well.

2. Preparing the filling: In a pan, sauté the finely chopped onions in a little oil until golden and translucent. This step will release the onion's aroma, enriching the filling. Add the ground pork and continue cooking until the meat is well browned. Then, add the washed and drained rice, stirring constantly to prevent sticking.

3. Seasoning: Now is the time to add the spices: salt, pepper, and allspice. Mix well so that all the ingredients are evenly integrated. If desired, you can also add a little sweet paprika for extra color and flavor.

4. Stuffing the peppers: Fill each pepper with the meat and rice mixture, being careful not to overfill them, as the rice will expand during cooking. Place the lids back on the peppers to seal them.

5. Cooking the peppers: In a large pot, add the diluted tomato broth with water (about 1 liter) and carefully place the stuffed peppers. Cover the pot and let them simmer on low heat for about 3 hours. It is important not to increase the heat, allowing the flavors to develop slowly and evenly.

6. Serving: After cooking, let the peppers cool slightly before serving. You can garnish them with fresh parsley or dill for an extra touch of freshness. They pair perfectly with a green salad or mashed potatoes.

Practical tips for the recipe:
- To achieve a richer filling, you can also add grated carrots or finely chopped mushrooms to the meat mixture.
- If you want to try a lighter version, you can replace the pork with chicken or turkey.
- Stuffed peppers can be frozen, so it's a good idea to prepare a double batch and save them for days when you need a quick and tasty lunch.

Frequently asked questions:
1. What type of rice can I use? You can use long-grain rice or rice for stuffed cabbage, which cooks faster.
2. Can I use canned peppers? It is recommended to use fresh peppers for the best taste and texture, but you can experiment with canned peppers for a quicker option.
3. What is the best way to reheat stuffed peppers? The peppers can be reheated in the oven or on the stovetop in the sauce they were cooked in to prevent them from drying out.

These stuffed peppers with pork are more than just a meal; they are an invitation to share stories and memories with loved ones. Try this simple and quick recipe, and let the flavors take you on a nostalgic journey on your plate. Enjoy your meal!