As a kid I used to hate eating stuffed cabbage rolls or stuffed peppers, I would scrape out all the meat from them and just eat the meat part. 🙂 As an adult I began to appreciate the flavors and richness of the peppers.
This recipe was given to me by my dad and it is very easy to make and tastes delicious. Hope you will enjoy it as much as we did. 🙂
Please see below for the recipe with clear step by step instructions and corresponding images.
For this recipe I have used a large 8 liter pot, you can find similar product here.
If you cooked and liked this recipe, please leave a comment and give it a rating. It is really important for us to know your opinion 🙂 Thank you!
Stuffed Peppers
Equipment
- Large pot with a lid
- Frying Pan
Ingredients
- 6 large bell peppers (yellow and red are the best)
- 500 grams mixed minced meat (pork and beef)
- ½ cup rice
- 1 large carrot
- 1 large onion
- 2 tablespoons tomato paste
- freshly ground black pepper, to taste
- salt, to taste
- ½ cup sour cream, for serving (optional)
- 1 tablespoon fresh parsley (optional)
- 1 tablespoon vegetable oil, for frying
Instructions
- Bring a medium pot with about 1 liter of salted water to boil. Add the rice and cook in boiling water for about 5-6 minutes. Drain and cool down, enough to handle. Rice will be added to the minced meat, and you need to be able to handle the rice with your hands and for it to be cool enough, not to cook the meat.
- Wash the bell peppers. Carefully cut off the tops of the peppers and clean out the seeds. Set aside. Keep the pepper tops.
- Peel and finely chop the onions. Heat up a tablespoon of vegetable oil on a frying pan over medium heat and add the onions. Fry the onions until they become translucent, about 3-4 minutes.
- Wash and peel the carrots. Shred the carrots on a large shredder and add to the frying pan with onions.
- Fry the vegetables for another 2-3 minutes. Take off the heat.
- In a large bowl combine minced meat, rice, onions and carrots, freshly ground black pepper, salt and fresh finely chopped parsley (optional). Mix thoroughly.
- Take one of the prepared bell peppers and fill it with the prepared minced meat mixture. Stand the stuffed pepper cut side up in the large pot.Fill up the remainder of the peppers and arrange in the pot. Cover with pepper tops.
- Fill the pot with the peppers with salted hot water until the edge of the peppers, but do not go over the edge of the peppers. Cover the pot with the lid and cook over low-medium heat for about 40 minutes.
- Mix tomato paste with a bit of water, to make it more liquid.
- Add the tomato paste to pot and bring to boil.And the stuffed peppers are done.
- Serve the stuffed peppers with sour cream and chopped fresh parsley.
- Enjoy!
Nutritional Facts:
Calories: 294 kcal, Total Fat: 9.7 grams, Saturated Fat: 4 grams, Cholesterol: 69 mg, Sodium: 76 mg, Total Carbohydrates: 26.7 grams, Dietary Fiber: 2.9 grams, Total Sugars: 8.4 grams, Protein: 25.4 grams. Vitamin D: 0 mcg, Calcium: 54 mg, Iron: 2 mg, Potassium: 753 mg
Serving Size: 1 pepper
Servings: 6
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