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.
Servings 10
Cook Time 180 minutes
Ingredients
- 3 kg Bulgarian peppers
- 2 kg Minced meat
- 1 teaspoon Salt
- 3 tablespoons Sugar
- 2 tablespoons Vinegar I use rice
- 160 ml Tomato paste
- 125 ml Soy sauce
- 1 glass Rice
- Vegetable oil to taste
Instructions
- 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.
- 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.
- 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.
- Drain the main part of the water from a saucepan with boiled pepper and leave to cool.
- Add rice, salt, sugar, tomato paste, soy sauce and vinegar to the finished minced meat. Simmer for a few more minutes, taste it.
- 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.
- 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.
- Peppers are ready, bon appetit!