Stuffed Pepper Recipe
In my family, everyone loves stuffed peppers, and of course, like everyone else, there are secrets, subtleties and wisdom. I want to share a recipe that our guests really like. Stuffed peppers are a lifesaver for all occasions – they can be prepared in advance and put in the freezer, and when you need a quick and delicious lunch – put in a frying pan, season and after 45-60 minutes – a delicious and healthy dish is ready!
Servings
6
Cook Time
100minutes
Servings
6
Cook Time
100minutes
Ingredients
Instructions
  1. First you need to prepare all the vegetables – wash and peel onions, garlic, carrots. Prepare the pepper – it is necessary to remove the peduncle and remove the seeds through the resulting hole. Wash the tomatoes and scald with boiling water, peel them. (If you don’t want to mess with tomatoes, you can buy ready-made tomatoes in their own juice, or, according to your mood, make a tomato preparation and freeze it).
  2. My mother and grandmother cook pepper with beef and lamb (combine these two types of meat in equal parts). For me it is an unacceptable luxury not only because of the unaffordable cost of these types of meat, but also because of their caloric content! So I replaced them with chicken breast. This dryish dietary meat becomes very juicy when cooked in this way. But if you want a richer meat flavor, replace some chicken meat with beef. Turn over the meat and 100 g of onion (1 onion), add spices – 1 tsp ground black pepper, coriander, paprika, dried tomatoes, thyme.
  3. Chop the onion and garlic – fry them until transparent in a frying pan with vegetable oil, grate the carrots on a coarse grater and add half of it to the onion for frying in a frying pan. When the roast is ready, transfer it to minced meat, add a glass of water, wine (also a glass) and washed rice.
  4. Mix everything well. Pour vegetable oil into a deep frying pan and sprinkle the bottom with the rest of the grated carrots. Now we begin to stuff the peppers and put them tightly in the pan, I try to put them lying down, because then, it seems to me, the sauce will be absorbed, and they will become juicier. Leave a couple of tablespoons of minced meat for the sauce.
  5. Now prepare the sauce for our peppers, in which they will be cooked. In the minced meat left by us from three peeled tomatoes, add 1/2 tsp. black pepper, dried tomatoes, paprika, cinnamon on the tip of a knife, 1 crushed box of cardamom and the rest of the wine.
  6. Mix everything thoroughly and pour the sauce over the peppers. If the liquid does not cover the peppers, add water, salt and cover. If the liquid evaporates, periodically top it up. 60 minutes – and the dish is ready. 45 minutes is enough for cooking, but I like to add another 15 minutes so that the sauce thickens slightly and the peppers get a little “tired”.
  7. Serve with sour cream and herbs!
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