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
120minutes
Servings
14
Cook Time
120minutes
Ingredients
Filling:
Roast №1:
Roast №2:
Pepper:
Instructions
  1. Choose sweet pepper.
  2. Remove the stalks from the pepper, as well as the stem with seeds washed in water.
  3. Chop the onion, grate the carrots on a coarse grater.
  4. Fry the onion in vegetable oil until golden brown.
  5. Attach the carrots to the onion, fry.
  6. Boil the washed and sorted rice until half cooked (10 minutes).
  7. 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.
  8. Add minced meat to the rice, fry No. 1. Add salt and pepper to taste.
  9. Mix everything thoroughly.
  10. Stuff the filling with pepper (not too tightly).
  11. Pepper is tightly placed in a saucepan.
  12. Now prepare casserole No. 2. Fry the onion and carrot in vegetable oil again.
  13. Grate three tomatoes on a grater and add to the roasting.
  14. Add tomato paste.
  15. Add sugar.
  16. And at the very end, add flour.
  17. Pour water (about 1 liter).
  18. Pour fried pepper No. 2 on top.
  19. Boil water and add pepper. So that the water covers it. After boiling, simmer on low heat until tender for 40-60 minutes.
  20. Enjoy the yummy! P.S. On the second day, stuffed peppers usually become much richer and tastier.
  21. I slice the remaining pepper, spread it on a baking sheet, sprinkle with vegetable oil, garlic and bake.
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