Stuffed Pepper Recipe
Stuffed peppers are my favorite dish. I want to share with you, dear cooks, our family recipe for its preparation. That's how my grandmother, my mother cooked, and now I've learned. I must say right away that a 10-liter saucepan is stuffed with pepper for 7 hungry mouths. You can reduce the amount of all ingredients.
Servings 14
Cook Time 120 minutes
Ingredients
Filling:
- 800 gram Rice
- 1 kilogram Minced meat
- Salt to taste
- Black pepper to taste
Roast №1:
- 6 pieces Onion
- 6 pieces Carrot
- 100 milliliters Vegetable oil
Roast №2:
- 6 pieces Onion
- 6 pieces Carrot
- 100 milliliters Vegetable oil
- 5 pieces Tomatoes
- 2 tablespoons Sugar
- 2 tablespoons Tomato paste
- 2 tablespoons Flour
Pepper:
- 3 kilograms Bulgarian peppers
Instructions
- Choose sweet pepper.
- Remove the stalks from the pepper, as well as the stem with seeds washed in water.
- Chop the onion, grate the carrots on a coarse grater.
- Fry the onion in vegetable oil until golden brown.
- Attach the carrots to the onion, fry.
- Boil the washed and sorted rice until half cooked (10 minutes).
- Discard the boiled rice in a colander and rinse with running cold water. You need to let the water drain and put the rice in a large deep bowl.
- Add minced meat to the rice, fry No. 1. Add salt and pepper to taste.
- Mix everything thoroughly.
- Stuff the filling with pepper (not too tightly).
- Pepper is tightly placed in a saucepan.
- Now prepare casserole No. 2. Fry the onion and carrot in vegetable oil again.
- Grate three tomatoes on a grater and add to the roasting.
- Add tomato paste.
- Add sugar.
- And at the very end, add flour.
- Pour water (about 1 liter).
- Pour fried pepper No. 2 on top.
- Boil water and add pepper. So that the water covers it. After boiling, simmer on low heat until tender for 40-60 minutes.
- Enjoy the yummy! P.S. On the second day, stuffed peppers usually become much richer and tastier.
- I slice the remaining pepper, spread it on a baking sheet, sprinkle with vegetable oil, garlic and bake.