Pork and rice stuffed peppers

Name: Pork and rice stuffed peppers
Ingredients: 15 medium peppers; 6 medium onions (900 g); 60 ml oil; 60 g tomato paste; 360 g rice; 1000 g ground pork; 2 eggs; 15 g parsley; 15 g dill; 10 g Vegeta; 2 g ground pepper; 8 g wheat flour (optional); 5 grape leaves or 10 g dried parsley and dill stems; 3000 ml water

Meat - Pork and rice stuffed peppers by Lelia E. - Recipia

For pork and rice stuffed peppers, the water should come two fingers above the tops so everything cooks evenly. The filling with onion and tomato paste holds together, and the peppers soften slowly over low heat. I choose medium peppers with thick walls that fit snugly next to each other in the pot. Preparation: 30 minutes. Cooking: 78 minutes. Resting: 20 minutes. Total time: 128 minutes. Servings: 15. Approximately 350 kcal and 16 g of protein per serving.

Ingredients

15 medium peppers
6 medium onions (900 g)
60 ml oil
60 g tomato paste
360 g rice
1000 g ground pork
2 eggs
15 g parsley
15 g dill
10 g Vegeta
2 g ground pepper
8 g wheat flour (optional)
5 grape leaves or 10 g dried parsley and dill stems
3000 ml water

Preparation

1. Wash the peppers, cut off the tops and remove the seeds. Leave them to drain. 2. Peel and finely chop the onions. Heat 60 ml of oil in a pan and cook the onions for 8 minutes, until softened. 3. Add the tomato paste and cook the mixture for another 10 minutes, stirring now and then. 4. Wash the rice, drain it well and stir it into the pan. Take the pan off the heat and leave the mixture to cool for 20 minutes. 5. Put the meat in a bowl and add the cooled mixture, eggs, parsley, dill, Vegeta and pepper. Mix well. If the filling is too soft, mix in 8 g of flour. 6. Fill the peppers with the mixture and close them with their cut-off tops. 7. Place 5 grape leaves on the bottom of the pot or, as I did, the dried parsley and dill stems I had saved after making the vegetable mix. Put the peppers in the pot and pour in 3000 ml of water, enough to come two fingers above them. 8. Cover the pot and cook the peppers over low heat for 60 minutes, until the rice is tender and the peppers have softened.

Notes

I serve them with polenta, which catches the sauce left on the plate. They keep in a covered container in the fridge for up to 3 days; you can make them a day ahead and reheat them slowly, covered, with a few spoonfuls of liquid. Choose medium peppers with a wide base and uncracked walls; peppers that are close in size cook more evenly. If you have larger peppers, leave them on the heat until the rice in the middle is tender, since the cooking time may run over an hour. Fill them without packing the mixture right up to the edge, so there is room under the tops. I don’t rush the cooling of the onion and tomato paste mixture before adding it to the meat and eggs. I had enough filling left for 30 small cabbage rolls, which I made with the same mixture. You can replace 300 g of the pork with 300 g of beef without changing the amount of rice. The flour is optional; the dish contains eggs and, if you use it, gluten.

Frequently asked questions

Can I use kapia peppers?

Yes, choose kapia peppers with a wide base and leave about 1 cm free under the top, since they are more elongated.

Can I replace all the pork with beef?

Yes, you can use 1 kg of ground beef. Choose meat with a little fat so the filling stays juicy.

Can I use brown rice?

Yes, but boil 360 g of brown rice separately for 20 minutes before mixing it with the rest of the filling; the grains will continue cooking in the pot.

Pork and rice stuffed peppers

Ingredients

Preparation

Notes

Frequently asked questions

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