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 Stuffed Peppers "Amazing" Recipe
I am a big fan of stuffed peppers, I tried many 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 saturated), so I spent years trying to verify my own recipe to the smallest detail. None of those who tried these peppers remained indifferent. Try it yourself, and I assure you, you will never cook pepper in the same way again. In addition, there is nothing harmful or fried in these peppers.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Viennese Cuisine
Keyword For Beginners, Medium
Cook Time 180 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Viennese Cuisine
Keyword For Beginners, Medium
Cook Time 180 minutes
Servings
Ingredients
Instructions
  1. Here are the ingredients I use to make pepper: - salt, sugar - rice vinegar, I use it for all dishes where vinegar is needed, it has a gentle and unobtrusive taste - bulgarian peppers are red, medium-sized, even better - orange, but they are rare. With the usual oblong red peppers, it also 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 sushi bags.Wash the peppers, cut off the caps and remove the seeds. I do all this in the sink so as not to collect seeds all over the apartment. Separate the pulp from the caps and cut into strips.
    Here are the ingredients I use to make pepper: - salt, sugar - rice vinegar, I use it for all dishes where vinegar is needed, it has a gentle and unobtrusive taste - bulgarian peppers are red, medium-sized, even better - orange, but they are rare. With the usual oblong red peppers, it also 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 sushi bags.Wash the peppers, cut off the caps and remove the seeds. I do all this in the sink so as not to collect seeds all over the apartment. Separate the pulp from the caps and cut into strips.
  2. Pour cold water over the peppers and let them cook for an hour. Separately boil a glass of rice until tender. I use round-grain rice Uvelka, 1 cup of rice for 2 cups of water, rice is always elastic, does not stick together.
    Pour cold water over the peppers and let them cook for an hour. Separately boil a glass of rice until tender. I use round-grain rice Uvelka, 1 cup of rice for 2 cups of water, rice is always elastic, does not stick together.
  3. Add chopped pepper with caps to the minced meat and fry until cooked in a deep dish. I don't use butter for this, only fat from minced meat. During baking, divide the minced meat with a spatula into separate pieces, the smaller the better. In the photo, the finished minced meat.
    Add chopped pepper with caps to the minced meat and fry until cooked in a deep dish. I don't use butter for this, only fat from minced meat. During baking, divide the minced meat with a spatula into separate pieces, the smaller the better. In the photo, the finished minced meat.
  4. Drain the main part of the water from a saucepan with boiled pepper and leave to cool.
    Drain the main part of the water from a saucepan with boiled pepper and leave to cool.
  5. Add rice, salt, sugar, tomato paste, soy sauce and vinegar to the finished minced meat. Simmer for a few more minutes, taste it.
    Add rice, salt, sugar, tomato paste, soy sauce and vinegar to the finished minced meat. Simmer for a few more minutes, taste it.
  6. Fill the cooled peppers tightly with minced meat and place them in a deep baking tray. Pour a few millimeters of water on the bottom and put it in the oven for 30-60 minutes, depending on which peppers you like. If you leave them 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 place them in a deep baking tray. Pour a few millimeters of water on the bottom and put it in the oven for 30-60 minutes, depending on which peppers you like. If you leave them 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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