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.
Servings 4
Cook Time 100 minutes
Ingredients
- 8 pieces Bulgarian pepper
- 1 piece Carrot
- 1 piece Onion
- 200 gram Sausage
- 2 tablespoons Vegetable oil
- 2 tablespoons Sour cream
- 2 tablespoons Tomato sauce
- 60 gram Rice
- 2 glasses Water
- 1 piece Chicken egg
- 2 pieces Bay leaf
- 2 teaspoons Salt
- 1 tablespoon Sugar
- Green Onion to taste
- A mixture of spices to taste
- Red hot pepper to taste
Instructions
- 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.
- Bon Appetit!!!