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Print Recipe
Stuffed Pepper Recipe
A bright dish with a rich taste. Be sure to enjoy your home.
Cook Time 90 minutes
Servings
Ingredients
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Boil the rice until it is half cooked in salted water, then rinse in cold water. Chop onion (1 pc.). Add chopped boiled rice, finely chopped onion, a mixture of herbs (1 tsp), salt and ground black pepper to taste.
    Boil the rice until it is half cooked in salted water, then rinse in cold water. Chop onion (1 pc.). Add chopped boiled rice, finely chopped onion, a mixture of herbs (1 tsp), salt and ground black pepper to taste.
  2. Mix the minced meat well.
    Mix the minced meat well.
  3. Wash the bell pepper, remove the core with seeds and internal partitions. Cups of prepared pepper stuffed with minced meat.
    Wash the bell pepper, remove the core with seeds and internal partitions. Cups of prepared pepper stuffed with minced meat.
  4. Put the stuffed peppers in a pot.
    Put the stuffed peppers in a pot.
  5. Preparing the sauce. Fry the flour in vegetable oil until creamy.
    Preparing the sauce. Fry the flour in vegetable oil until creamy.
  6. Pour in water or beef broth (1.5-2 tbsp. l.), add sour cream (2 tbsp. l. with a slide), tomato paste (1 tbsp. l.), a mixture of herbs (0.5 tsp. l.), ground black pepper (5-7 pieces), salt and ground black pepper to taste.
    Pour in water or beef broth (1.5-2 tbsp. l.), add sour cream (2 tbsp. l. with a slide), tomato paste (1 tbsp. l.), a mixture of herbs (0.5 tsp. l.), ground black pepper (5-7 pieces), salt and ground black pepper to taste.
  7. Boil the sauce until it thickens. The sauce should be thick enough.
    Boil the sauce until it thickens. The sauce should be thick enough.
  8. Add the finished sauce to the pan with stuffed peppers. The sauce should cover the peppers by 1/3. Further, more moisture is released from the peppers during stewing and the sauce will be a little more. Put the pan on high heat, let it boil, then reduce the heat to a minimum, cover the pan with a lid, simmer until tender.
    Add the finished sauce to the pan with stuffed peppers. The sauce should cover the peppers by 1/3. Further, more moisture is released from the peppers during stewing and the sauce will be a little more. Put the pan on high heat, let it boil, then reduce the heat to a minimum, cover the pan with a lid, simmer until tender.
  9. This is how an almost finished dish will look like. Almost all the peppers are covered with sauce, the extra moisture from the peppers has done its job.
    This is how an almost finished dish will look like. Almost all the peppers are covered with sauce, the extra moisture from the peppers has done its job.
  10. Finely chop the onion.
    Finely chop the onion.
  11. Grate the carrots on a Korean grater.
    Grate the carrots on a Korean grater.
  12. Fry the vegetables until golden brown.
    Fry the vegetables until golden brown.
  13. Add the browned vegetables to the pan with pepper, additionally let them boil for another 1-2 minutes. the dish is ready.
    Add the browned vegetables to the pan with pepper, additionally let them boil for another 1-2 minutes. the dish is ready.
  14. Bon appetit!
    Bon appetit!
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