Stuffed bell pepper soup

Name: Stuffed bell pepper soup - Adelaida D.
Ingredients: 6 peppers; 300g minced pork; 50g rice; one egg; onion; carrots; parsley; thyme; dill; broth; salt; pepper; oil

Soups - Stuffed bell pepper soup by Adelaida D. - Recipia

Stuffed pepper soup with meat is a savory dish, perfect for cool days when you crave a hearty and comforting lunch. This traditional Romanian recipe brings together the rich flavors of vegetables with the tenderness of meat, resulting in an unforgettable culinary experience. Preparation time: 30 minutes Cooking time: 50 minutes Total: 1 hour and 20 minutes Number of servings: 4-6 ### Ingredients: - 6 bell peppers (preferably red or green) - 300 g minced pork (you can also use a mix of pork and beef for a more complex flavor) - 50 g rice (long-grain rice is recommended) - 1 egg - 2 medium onions - 1 large carrot (or 2 small ones) - 1 bunch of fresh parsley - 1 bunch of fresh dill - 1 tablespoon pepper paste - 1 liter of water - 3-4 tablespoons of oil - Spices: salt, pepper, thyme - 200 g tomato paste (or tomato juice) ### Instructions: 1. Preparing the filling: Start by peeling and finely chopping the onions. Heat the oil in a large skillet and add the onion. Sauté the onion over medium heat until it becomes translucent, about 5-7 minutes. Add the grated carrot and pepper paste, stirring well to combine the flavors. 2. Preparing the rice: Rinse the rice in several cold waters to remove the starch, then add it to the skillet with the onion and carrot mixture. Sauté the rice for 5 minutes, stirring constantly, to prepare it to absorb the flavors. 3. Combining the ingredients: In a large bowl, place the minced meat, the sautéed vegetable mixture, the egg, salt, pepper, and chopped dill. Mix the composition well with your hands or a spatula until the ingredients are homogeneous. 4. Preparing the peppers: Clean the peppers from the stem, remove the seeds, and wash them well. Let them drain to remove excess water. Fill each pepper with the meat mixture, leaving a little space at the top to allow for expansion during cooking. 5. Preparing the soup: In a large pot, heat 3-4 tablespoons of oil and sauté a grated carrot along with the remaining onion. Add the pepper paste and the vegetables for the soup (or your favorite vegetables) and mix well. After about 5 minutes, add water and season with salt, pepper, and thyme. Bring to a boil. 6. Cooking the peppers: Once the water starts to boil, add the stuffed peppers to the pot. Reduce the heat to medium and let them simmer for 40-50 minutes, until the peppers are soft and the meat is well cooked. 7. Finishing the recipe: About 10 minutes before turning off the heat, add the tomato paste and stir gently. Cook until the soup simmers a few times. Finally, add the chopped parsley for an extra touch of freshness and flavor. 8. Serving: Serve the stuffed pepper soup with meat hot, alongside a spoonful of sour cream, which will add a creamy and delicious note. You can pair it with a slice of fresh bread for an even more complete meal. ### Useful tips: - You can experiment with different types of meat, such as chicken or turkey, for a lighter version. - Add spices like sweet paprika or chili for a spicier taste. - If you like intense flavors, you can add a few bay leaves during cooking. Stuffed pepper soup with meat is a versatile and flavorful dish that can be customized according to your culinary preferences. Enjoy it in the company of loved ones and savor every bite!

Stuffed bell pepper soup

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