Stuffed Peppers
This dish turns out incredibly delicious! We recommend preparing it in late summer or autumn, when vegetables are most fragrant and juicy. The choice of ketchup or tomato paste is up to you. Any minced meat will work as a filling (a mixture of beef and pork was used in this recipe). Number of servings: 6-8.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- bell pepper 8-10 pcs
- minced meat 400 g
- boiled rice 200 g
- sour cream 150 g
- tomato paste or ketchup 150 g
- carrot 200 g
- onion 200 g
- salt
- pepper
- vegetable oil
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Instructions
Step 1 of 15
Finely chop the onion.
Step 2 of 15
Grate the carrot on a fine grater.
Step 3 of 15
Sauté half of the onion in vegetable oil.
Step 4 of 15
Add half of the carrot and sauté.
Step 5 of 15
Mix the rice with the minced meat.
Step 6 of 15
Add the sautéed carrot and onion to the mixture.
Step 7 of 15
Season with salt and pepper, and mix.
Step 8 of 15
Cut off the top of the peppers and remove the seeds.
Step 9 of 15
Fill the peppers with the prepared minced meat mixture.
Step 10 of 15
Combine the sour cream with the tomato paste.
Step 11 of 15
In a pot, combine the remaining onion and carrot.
Step 12 of 15
Add the tomato-sour cream sauce and mix.
Step 13 of 15
Place the peppers in the pot.
Step 14 of 15
Pour water up to half the height of the peppers. Stew under a lid over medium heat for about 40 minutes.
Step 15 of 15
Serve with sour cream or with the sauce in which the vegetables were stewed.
