Unusual Stuffed Pepper Recipe
This recipe was born thanks to the heat, which we have already started, and my dislike of foam, which must be removed during cooking. Therefore, I decided to cook pepper in a new way, namely on the principle of smoking - when all vegetables and meat are stacked in layers, covered with a lid and languish for a couple of hours.
Servings 6
Cook Time 90 minutes
Ingredients
- 400 gram Minced meat beef
- 15 pieces Bulgarian peppers small
- 2 tablespoons Bulgur
- 1 piece Chicken egg
- 2 teaspoons Tomato paste
- 2 cloves Garlic
- 1 piece Onion large
- 1 piece Carrot medium
- 1 teaspoon Coriander (ground)
- 1/4 teaspoon Turmeric
- 1/2 teaspoon Cilantro
- 1/2 bunch Dill
- 1/2 piece Petiolar celery
- 3 pieces Potatoes medium
- 1 liter Water hot
- 2 tablespoons Vegetable oil
- Salt, black pepper to taste
Instructions
- In principle, everything is very simple. Prepare the filling. Mix the finished minced meat with washed bulgur, egg, tomato paste, turmeric, 1/2 tsp coriander, garlic passed through a press, salt and pepper. Put the filling in the refrigerator and sprinkle with pepper. Wash the peppers, clean them from the seeds, but do not throw away the tops, it will still be useful to us.
- Stuff the peppers with minced meat. I have very small peppers, especially so that they, exactly, stand in a pot.
- Peel the onion and finely chop it together with the feathers. Pour vegetable oil on the bottom of the pan and evenly distribute the onion.
- Grate the carrots on a coarse grater and spread evenly over the onion. Add salt and pepper to taste.
- Cut the potatoes into slices 3-4 mm wide, spread evenly over the carrots and crush a little with your hands. Season with salt and pepper to taste, sprinkle with coriander and 1/2 tsp olive oil. Put the vertically stuffed pepper on the potatoes. If the pepper has a sharp tip, it is very convenient to stick it between the potatoes.
- Fill the free space between the tops with the remaining pepper peppers. This will allow the peppers to stand and not fall off.
- Wash the greens and chop them finely. Carefully pour the peppers with water, a little more than half of the pan (I have a 3-liter pot), sprinkle with herbs and put on fire. Bring to a boil, then cover the pan, leave to simmer on low heat for 1 hour.
- Half an hour later, I already had such a piquant bubbling in the pan, and a mind-blowing aroma spread through the apartment. Here's what it looked like an hour later.
- I cooked in the evening, after 9, but despite the late hour, my husband could not resist after such tastes and tried a little, well, at the same time, I tried the smallest!
- And the next day, the pepper was infused and soaked with all the juices and became even tastier! With sour cream, and with fresh herbs - just a song!