Unveiling the Timeless Charm of Stuffed Peppers: A Classic Recipe
Do you ever find yourself craving the comforting embrace of a classic dish that transcends generations? Look no further! Today, we’re delving into the heartwarming world of stuffed bell peppers—a timeless recipe that has graced family tables for years. Join us on this culinary journey as we explore the art of creating the perfect stuffed peppers that not only satisfy your taste buds but also evoke a sense of cherished nostalgia.
This classic recipe is more than just a meal; it’s a culinary tradition passed down through generations, each bite telling a story of family gatherings and shared moments.
You may also be interested in Lazy Stuffed Cabbage or Chicken Roulades with Sun-Dried Tomatoes. You can also check out our other Main Dishes Recipes.
Stuffed peppers
Ingredients
- 3 pcs large bell pepper
- 12 oz ground meat
- 1 ½ oz rice
- 2 oz sour cream
- 1 ¼ cup water
- 3 tbsp vegetable oil
- 1 tbsp tomato paste or sauce
- 3 medium carrots
- 1 medium onion
- 2 cloves garlic
- 2 pcs bay leaf
- salt and pepper to taste
- herbs to taste
Instructions
- Rinse the rice and boil it until it is semi-cooked.
- Peel the carrots and onions. Grate the carrots and dice the onions. Cut off the tops of the peppers and remove the seeds and white membrane.
- Heat vegetable oil in a skillet and lightly fry the onions and carrots. Add the onion cubes first, and after two minutes of frying, add the grated carrots. Stir-fry for another three minutes and then turn off the heat. Visually divide the contents of the pan into two parts. One part will go into the mince, and the other will go into the sauce.
- Add rice, half of the fried onions and carrots, crushed garlic, herbs, salt, and pepper to a bowl with the ground meat. Pour about ¼ cup of water to make the ground meat juicier. Knead the stuffing well and use it to stuff the peppers.
- Add the remaining cup of water, a spoonful of tomato paste, and the chopped second garlic clove to the sour cream. Season to taste and bring to a boil. The filling for the peppers is now ready.
- Pour the filling into the mold, add a bay leaf, and insert the stuffed peppers.
- Put the mold with our stuffed peppers with minced meat and rice in an oven preheated to 356℉ (180℃ ). Bake the peppers for about 50 minutes.
- Enjoy your meal!
Notes
- To ensure even cooking, it is recommended to use peppers that are of similar size. If substituting tomato paste with sauce, double the amount used due to its lower concentration.
- Additionally, keep in mind that pastes come in various flavors.
- For baking, large peppers should be cooked for approximately 50 minutes, while smaller ones require about 30 minutes.
- When it comes to size, ensure that the peppers are checked for softness and fit together
- tightly.
- To prevent the peppers from falling apart and to enhance their flavor, the filling should cover them by more than half.
- Consider adding finely chopped or grated tomato to the stuffing for extra juiciness and flavor.
