Stuffed peppers are a hearty dish that is famous in many countries. It is present in the Bulgarian, Romanian, Azerbaijani national cuisine. Traditionally, it is prepared with a filling that contains minced meat, but it can also be completely vegetable.
The way to make stuffed peppers is pretty simple. Many housewives stuff the peppers with filling in large quantities and freeze them for future use. An upright container is best suited for cooking.
How the dish appeared
It is believed that the recipes for stuffed vegetables came about as a result of attempts to somehow use the products left over from the dinner. Often prepared in the kitchens of the poor, many gourmet dishes originate from the dishes. The cooking methods are approximately the same: a certain set of products is mixed, heat treated or seasoned with sauce. To prepare stuffed peppers, you do not need to carry out laborious food processing processes.
Types of fillings
Traditionally, housewives prepare stuffed peppers, stuffing with a mixture of rice and meat rolled through a meat grinder. Exactly the same stuffing is suitable for stuffed cabbage rolls. But you can make other fillings - for example, vegetable, fish, and replace rice with pasta.
A dish made from bell peppers, meat and pasta may seem unusual, but it turns out to be delicious and very satisfying. It is not difficult to prepare it, the cost of the ingredients is low. For dinner for a family of four, you will need to prepare bell peppers - 4 large or 8 small, depending on how they prefer to eat it. For the filling - half a glass of vermicelli, 250 g minced meat briquette, onion and seasonings of your choice.
How to cook
Cooking begins with the preparation of the filling. Boil the vermicelli until tender, rinse in a colander and leave to drain. Finely chop the onion and fry in a pan with the minced meat. For frying, 10 minutes is enough - this helps to evaporate the liquid, and constant stirring makes the minced meat crumbly.
All ingredients prepared for the filling are mixed in one bowl. Salt and seasoning are added. So that the minced meat does not fall apart, you can stir in a raw egg into it. If you want to add vegetables to the filling, you can use tomatoes, garlic for this. They need to be washed, cleaned and crushed. Add to the dishes with minced meat before stuffing the peppers.
The upper part is cut off from each pepper, removing the stalks and internal partitions along with the seeds. Then they must be thoroughly rinsed, paying particular attention to the inside. Peppers are stuffed with a spoon, while the minced meat is tamped tightly. Then each of them is closed with its own top. Sometimes the stalk is not removed from them. In a deep saucepan, each pepper is carefully placed along with a lid. So they will be brought to readiness - in the "standing" position.
Now you need to pour boiled water into the pan. Its level should reach about the middle of the stuffed vegetables. You should put the pan on fire and wait for it to boil, then reduce the heat. Then, over low heat, bring the peppers to readiness - this will take 30-40 minutes.
Sprinkle the peppers with chopped herbs on top before serving. Many people prefer to eat this dish with broth.
