Pepper Stuffed with Vegetables and Smoked Sausages Recipe
Since childhood, I love stuffed peppers in any form. If you don't mind sausage products, I suggest you diversify your menu in the fall with pepper, stuffed with vegetables and sausages. It is satisfying, delicious and flavorful.
Wash the rice, fill it with water and cook it until it is half-cooked.
Semi-smoked sausages are cut into small cubes and fried in vegetable oil over medium heat.
Onions are also cut into cubes, put to the sausages, fry until transparent.
Carrots and bell peppers (1 PC) are washed, cleaned, crushed, I used a food processor, put them to the onion and simmer the vegetables over medium heat for about 10 minutes.
Put boiled rice to the vegetables.
Break the egg, add salt and ground pepper, mix.
As soon as the egg grabs, turn off the fire.
Preparing the sauce. Mix sour cream and tomato sauce, I cook myself. You can take tomato paste, ketchup or tomatoes in juice.
Add a glass of water, salt, sugar, and mix.
We cut off the stalks of pepper and clean them.
This dish can be prepared both on the stove and in the oven. For the stove, it is convenient to take a large saucepan or cauldron. For the oven any form. I have a round, high, ceramic one with a lid. I cooked in the oven.
Pour the sauce on the bottom of the form (pan).
Fill the pepper tightly with minced meat. For the beauty of serving, put the peppers vertically, tightly to each other.
Cover with "lids" - stalks, put a sharp pepper for those who like it sharper. Insert a Bay leaf between the peppers. Cover with a lid or foil. Put in a 200-degree oven and bake for 40 minutes. 20 minutes after the start of baking, remove the lid (foil) so that the pepper is baked on top.
Serve the dish hot, sprinkled with herbs or green onion feathers.