Stuffed Peppers Recipe
Products
Small green bell pepper - 8 pieces (keep in mind that 8 peppers will fit in 1 layer in a standard saucepan with a maximum diameter of 20-21 cm, for 2 layers you will need a pan 18 cm high)
Beef, pork or mixed mince - 500 grams
Rice - half a cup
Onion - 1 head
Carrots - 1 large carrot
Tomato paste - 2 tablespoons
Sour cream - 2 tablespoons
Black pepper, parsley, salt - to taste
Food preparation
1. Rinse the pepper, cut in the upper part, clean the seeds and, if possible, the partitions. It is important that the pepper is not torn anywhere, otherwise it will fall apart in the pan during cooking. It is more convenient to cut the peppers with a short thin knife, carefully tracing the stalk and grabbing some of the seeds. Too small holes should not be cut out - it will be inconvenient to remove seeds through them. To shake out the separated seeds from the pepper, you should take the pepper in 1 hand, and gently tap the pepper with the other.
2. Peel the onion, finely chop and fry in oil until golden brown, add the carrots grated on a coarse grater to the onion, and fry for another 5-10 minutes until the liquid evaporates to the maximum.
3. Measure rice, cook until half cooked 10 minutes. It is more convenient to cook rice in a large saucepan so that you can then add all the remaining stuffing products to it (save on washing dishes).
4. Put the minced meat, onions and carrots on the rice, add herbs and salt, mix well.
5. Stuff the peppers with minced meat using a narrow spoon, tamping the minced meat tightly first on the bottom of the pepper.
5. Knead the minced meat along the walls and cover the pepper with the minced meat completely on top.
Cooking stuffed peppers in a saucepan
1. Put the peppers in a saucepan vertically, pour hot salted water up to the middle of the pepper (about 0.7 liters), cover with the stalks.
2. Add tomato paste and sour cream, simmer for 30 minutes.
3. Insist 5 minutes under the lid, serve, generously pouring broth.
Fusofacts
- Pepper for stuffing: traditionally not very sweet varieties are suitable so that the dish has a vegetable tangy taste. You can also use large round peppers, then the dish will be sweetish. It is recommended to use medium-sized fruits so that all the stuffing is saturated with vegetable juice. It is recommended to select peppers of the same height for stuffing so that peppers that are too short do not sink in the sauce and do not fall apart.- Traditionally minced meat for peppers, take in equal proportions of pork or beef. It is recommended to cook the minced meat yourself from fresh meat with fat, then the peppers will turn out to be very soft and satisfying. Store-bought minced peppers can be harder. For lightly ground peppers, you can use ground turkey or chicken.
- There is a great risk of cooking unsalted dish, if you count on salt only for minced meat. Both pepper and broth, in which the peppers will cook, need salt.
- For cooking stuffed peppers, you must select a saucepan... In a standard saucepan, 8 peppers will fit in 1 layer. You can add the 2nd layer of peppers to a saucepan from 18 centimeters high, but then, so that all the peppers are covered with broth, you need much more water, sour cream and tomato sauce. It is unprofitable to cook less than 8 peppers from the point of view of product use: the broth will turn out to be not so rich. The ideal saucepan for boiling peppers is a rooster.
- Vegetarian stuffed peppers can be made, then the minced meat can be replaced soy meatrolled through a meat grinder. You can also stuff peppers with vegetables (tomatoes, zucchini, eggplants, onions, carrots) and mushrooms (champignons, forest mushrooms). Rice in stuffed peppers can be substituted buckwheat, tomato paste - fried tomatoes, you can also stuff peppers with rice and cheese.
- Colour bell pepper does not affect the cooking time. The main thing is that the peppers are of the same grade, so that the stuffed peppers are cooked at the same time. Meanwhile, the dish made from bell peppers of different colors looks very bright.
- Serve the sauce with the stuffed peppers: ketchup, sour cream or mayonnaise mixed with chopped garlic.
More ways to cook stuffed peppers
How to cook stuffed peppers in a slow cooker
1. Grease the container of the multicooker with oil, put the peppers in it.
2. Add water, mix sour cream and tomato sauce in it.
3. Put the peppers, close the slow cooker with a lid.
4. Cook the peppers for 1 hour on the "Stew" mode.
How to cook stuffed peppers in the microwave
1. Put the peppers on a plate, put in the microwave and cook for 3 minutes at 800 watts.
2. Stuff the peppers.
3. In a microwave oven, mix sour cream, tomato paste, salt and ground pepper.
4. Put the stuffed peppers in a bowl, cover with a lid.
5. Set the microwave for 3 minutes, power 800 watts.
6. Set the microwave to 600 watts, cook for another 20 minutes.
How to cook stuffed peppers in the microwave
1. Defrost peppers in the microwave according to weight, turning the peppers every 3 minutes.
2. After defrosting, heat the peppers for 1-2 minutes per serving at 800 watts.
3. When serving the peppers, pour over them with ketchup and sour cream.
- Place potato wedges between the peppers - the potatoes will turn out to be a delicious separate side dish.
- Peppers stuffed with minced meat can be sprinkled with flour - then the juice of the stuffed peppers will remain inside and the peppers will turn out to be more rich.
- Calorie content of stuffed peppers, cooked with minced pork and beef - 154 kcal / 100 grams.
- The cost of products for making stuffed peppers according to our recipe is 275 rubles. (Moscow average for June 2020).