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Print Recipe
Stuffed Peppers "Amazing" Recipe
I am a big fan of stuffed peppers, I tried a lot of different recipes from the Internet, but they all lacked depth of taste and juiciness (not to say that they are sour, salty or sweet, rather rich), so I spent years trying to verify my own recipe to the smallest detail. No one who has tasted these peppers has remained indifferent. Try it and you and, I assure you, you will never cook peppers the same way again. In addition, there is nothing harmful or fried in these peppers.
Cook Time 180 minutes
Servings
Ingredients
Cook Time 180 minutes
Servings
Ingredients
Instructions
  1. Here are the ingredients I use to make peppers:- salt, sugar - rice vinegar, I use it for all dishes where vinegar is needed, it has a delicate and unobtrusive taste - bell peppers are red, medium - sized, even better-orange, but they are rarely found. With ordinary oblong red peppers, too, it turns out well. - minced meat (it is not in the photo) from the store, "at home", consisting of pork and beef. If you take only minced pork-it will be too fat, beef-too dry. tomato paste "tomato", I love it, without preservatives. - soy sauce, suitable for any classic, not diluted with water. Sometimes I use small bags from sushi deliveries.Wash the peppers, cut off the caps, and remove the seeds. I do it all in the sink so I don't have to collect seeds all over the apartment. Separate the flesh from the caps and cut into strips.
    Here are the ingredients I use to make peppers:- salt, sugar
- rice vinegar, I use it for all dishes where vinegar is needed, it has a delicate and unobtrusive taste
- bell peppers are red, medium - sized, even better-orange, but they are rarely found. With ordinary oblong red peppers, too, it turns out well.
- minced meat (it is not in the photo) from the store, "at home", consisting of pork and beef. If you take only minced pork-it will be too fat, beef-too dry.
tomato paste "tomato", I love it, without preservatives.
- soy sauce, suitable for any classic, not diluted with water. Sometimes I use small bags from sushi deliveries.Wash the peppers, cut off the caps, and remove the seeds.
I do it all in the sink so I don't have to collect seeds all over the apartment.
Separate the flesh from the caps and cut into strips.
  2. Pour cold water over the peppers and let them cook for an hour. Separately cook a glass of rice until ready. I use kruglozerny rice Uvelka, 1 Cup of rice to 2 cups of water, it turns out always elastic rice does not stick together.
    Pour cold water over the peppers and let them cook for an hour.
Separately cook a glass of rice until ready. I use kruglozerny rice Uvelka, 1 Cup of rice to 2 cups of water, it turns out always elastic rice does not stick together.
  3. Add the sliced peppers from the caps to the minced meat and fry until ready in a deep dish. I don't use oil for this, just fat from minced meat. During roasting, divide the minced meat into separate pieces with a spatula, the smaller the better. In the photo, ready-made mince.
    Add the sliced peppers from the caps to the minced meat and fry until ready in a deep dish. I don't use oil for this, just fat from minced meat.
During roasting, divide the minced meat into separate pieces with a spatula, the smaller the better.
In the photo, ready-made mince.
  4. From a pan with boiled peppers, drain the bulk of the water and leave to cool.
    From a pan with boiled peppers, drain the bulk of the water and leave to cool.
  5. Add rice, salt, sugar, tomato paste, soy sauce and vinegar to the finished mince. Simmer for a few more minutes, taste.
    Add rice, salt, sugar, tomato paste, soy sauce and vinegar to the finished mince. Simmer for a few more minutes, taste.
  6. Fill the cooled peppers tightly with minced meat and put them in a deep baking tray. Pour a few millimeters of water on the bottom and put in the oven for 30-60 minutes, depending on which peppers you like. If put on for an hour, they turn out drier on the outside and with crispy minced meat on top.
    Fill the cooled peppers tightly with minced meat and put them in a deep baking tray. Pour a few millimeters of water on the bottom and put in the oven for 30-60 minutes, depending on which peppers you like. If put on for an hour, they turn out drier on the outside and with crispy minced meat on top.
  7. Those peppers that you are not going to use immediately, stuff and freeze without cooking in the oven. It is advisable to use sealed packaging. Usually I cook a bunch of peppers at once, so that there is enough time for 3-4 days, or I cook a small portion, and freeze the rest.
    Those peppers that you are not going to use immediately, stuff and freeze without cooking in the oven. It is advisable to use sealed packaging.
Usually I cook a bunch of peppers at once, so that there is enough time for 3-4 days, or I cook a small portion, and freeze the rest.
  8. Peppers are ready, Bon appetit!
    Peppers are ready, Bon appetit!

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