Bell peppers can be found in recipes in many European cookbooks. It is included in hot dishes, appetizers and salads. It is used to prepare winter blanks. But one of the most common dishes is stuffed peppers with meat filling.
To stuff the bell pepper with the filling, it must be prepared in advance. To do this, you can choose the following components:
- a pound of minced pork meat;
- one and a half glasses of rice;
- 2 carrots;
- 2 onions;
- 3 - 4 fleshy tomatoes;
- 50 grams of sunflower oil or pork fat (for frying);
- spices to taste (basil, black pepper);
- salt.
Instead of ready-made minced meat, you can take the meat and twist the minced meat yourself. It is advisable to choose pork and beef in equal proportions.
If you use poultry or veal for the filling and do not fry vegetables in fat, the peppers will turn out to be less nutritious. They can be consumed as a dietary product.
Any rice can be used for stuffed peppers, but round is preferred. The required amount of cereals must be rinsed under running water. Then the rice should be poured with three glasses of water and put on fire. Bring to a boil and let it swell a little (until half cooked). Remove from heat and drain through a colander.
Prepare vegetables for minced meat. Peel and finely chop onions and carrots. For carrots, you can use a coarse grater.
Pour boiling water over the tomatoes and remove the skin from them. Then chop as small as possible.
Put a deep frying pan on the fire, pour the sunflower oil into it and heat it up. Put onions and brown. Next, sprinkle the carrots. Mix everything and add chopped tomato. Stew the vegetables for about five minutes. Add spices to them, mix.
Combine minced meat, strained rice and stewed vegetables and season with salt to taste. Minced meat is ready.
Cooking stuffed peppers
For stuffing, it is advisable to choose peppers of the same length. Carefully, using a knife, remove the tail and core of the vegetable with seeds. Rinse the peppers. Fill them with minced meat not very tightly. Place the stuffed vegetables in a cauldron or duck while standing. Pour over tomato sauce and put on low heat. Cover loosely with a lid. Simmer until cooked.
For stuffing, you can use pickled peppers harvested for the winter.
Making gravy for dressing
You will need the following products:
- 2 tablespoons of tomato paste or 3 glasses of tomato juice;
- 150-200 grams of sour cream (any fat content).
Tomato paste must be diluted with three glasses of water and mixed. Add sour cream there. Shake and pour over the peppers. You can add more water if necessary. Pour sour cream over the prepared peppers and serve hot.
