Stuffed peppers are both an appetizer and an independent main course. In this case, it is more likely a dish for lunch or dinner, since we will stuff the peppers with minced meat with rice, it will turn out to be very satisfying.
It is necessary
- For eight servings:
- - 8 bell peppers;
- - 200 g ground beef;
- - 200 g minced pork;
- - 200 g of rice;
- - 150 g of cheese;
- - 1 carrot, 1 onion;
- - 2 tbsp. tablespoons of butter;
- - pepper, salt.
Instructions
Step 1
Rinse the bell peppers, cut each in half, clean the seeds, remove the stalks and white partitions. Peel the onion and carrots, grate the carrots on a coarse grater, and chop the onion.
Step 2
Fry onions in butter until tender, add grated carrots to it, fry together for another minute.
Step 3
Boil the rice for 10 minutes; it is not required to bring it to full readiness. Mix the ground beef with the pork, add the onions and carrots to it. Add rice to the minced meat too, stir. Pepper, salt the mass at your discretion. It is better to take long-grain rice. You can also put fresh herbs in the filling for the peppers.
Step 4
Put the meat mass in the halves of the peppers, you get boats. Sprinkle them with grated cheese. It is better not to spare the cheese - take more of it to get a ruddy cheese crust.
Step 5
Place the stuffed peppers on a baking sheet, put in the oven. Preheat the oven in advance to an average temperature of 180 degrees. Bake the peppers for 35-40 minutes, during this time the cheese will brown well. Stuffed peppers with a cheese crust are best served hot.
