Stuffed peppers with meat are a true delicacy that delights the taste buds and brings a touch of flavor to any meal. This recipe is simple, but the final result is spectacular. We start by preparing the filling. Take 1 kg of meat, preferably pork or a mix of pork and beef, and mix well with a grated carrot, which will add sweetness and a pleasant aroma. Then, we add finely chopped onion, fresh herbs (parsley, dill), and our favorite spices. Don't forget the salt; a teaspoon is enough to flavor the mixture.
Once we have a homogeneous filling, we add well-washed rice, which will absorb the juice from the meat and contribute to the final consistency. To bind all the ingredients, we add two beaten eggs, which will help maintain the shape of the stuffed peppers.
To ensure a pleasant appearance, we choose bell peppers, preferably green or red, which we fill with the prepared mixture. Each pepper can be covered with a lid made from a tomato cut in half, which will add a touch of color and flavor to the dish.
In a pan, we heat a little oil and lightly brown the stuffed peppers on all sides. This step will not only enhance their flavor but also create an appetizing crust. Once browned, we transfer them to a deeper pot, covering the peppers with water, and let them simmer for about an hour.
For a delicious sauce, we add two tablespoons of broth to the water. In a cup, we dissolve two teaspoons of flour in warm water, mixing well to avoid lumps. This mixture is strained over the peppers in the pot, contributing to the creation of a creamy and thick sauce.
Once the heat is turned off, we add finely chopped fresh herbs to enhance the flavors and give a fresh look to the dish. It is served warm, alongside polenta or a light salad.
This stuffed pepper recipe with meat is perfect for a family meal and can be a true culinary indulgence. Enjoy your meal! Total time: 1h 10min, servings: 7.
Once we have a homogeneous filling, we add well-washed rice, which will absorb the juice from the meat and contribute to the final consistency. To bind all the ingredients, we add two beaten eggs, which will help maintain the shape of the stuffed peppers.
To ensure a pleasant appearance, we choose bell peppers, preferably green or red, which we fill with the prepared mixture. Each pepper can be covered with a lid made from a tomato cut in half, which will add a touch of color and flavor to the dish.
In a pan, we heat a little oil and lightly brown the stuffed peppers on all sides. This step will not only enhance their flavor but also create an appetizing crust. Once browned, we transfer them to a deeper pot, covering the peppers with water, and let them simmer for about an hour.
For a delicious sauce, we add two tablespoons of broth to the water. In a cup, we dissolve two teaspoons of flour in warm water, mixing well to avoid lumps. This mixture is strained over the peppers in the pot, contributing to the creation of a creamy and thick sauce.
Once the heat is turned off, we add finely chopped fresh herbs to enhance the flavors and give a fresh look to the dish. It is served warm, alongside polenta or a light salad.
This stuffed pepper recipe with meat is perfect for a family meal and can be a true culinary indulgence. Enjoy your meal! Total time: 1h 10min, servings: 7.
Ingredients
1 kg minced pork; bell pepper (depends on the size of the peppers: I used about 14 peppers); 1 grated carrot; 1 large onion or 2 small ones; salt, pepper; dill, parsley; 1 cup of rice; 2 eggs; 1 teaspoon of flour diluted in a cup of water; 2 tablespoons of tomato paste.