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Stuffed peppers with minced meat and rice
A very delicious dish that our grandmothers prepared from quite accessible ingredients – stuffed peppers with minced meat and rice. The aroma of the simmering pepper instantly filled the kitchen, creating an immediate feeling of summer warmth and coziness.
Despite the fact that there may be slight variations in the cooking technology, which each hostess chooses for herself as she wishes, some nuances should still remain constant. For example, to prevent the filling from becoming dry, sautéed onions and carrots are added to the meat filling. And since the rice is pre-cooked until half-done before being added to the overall filling, a little water should be added to it, which the rice will absorb during further simmering. Otherwise, it will take moisture from the meat and vegetables, making the filling dry and unappetizing.
Ingredients
Show ingredients
- fresh bell peppers – 4 pcs;
- rice – 40 g;
- pork pulp – 300 g;
- carrot – 60 g;
- onion – 100 g;
- garlic – 1 clove;
- water for the filling – 50 ml;
- tomatoes in their own juice – 180 g;
- water for the tomatoes – 100 ml;
- salt, pepper – to taste;
- bay leaf – 1 pc;
- odorless vegetable oil for frying – 30 ml.
Preparation
- Prepare the ingredients for making stuffed peppers with minced meat and rice. Choose bell peppers of the same medium size. Any meat is suitable for this dish (if it is poultry, the simmering time will be reduced by 10 minutes). Tomatoes in their own juice can be substituted with tomato juice, in which case water for dilution is not needed.
- Rinse the rice and cover it with water so that the water level is 0.5-0.7 centimeters above the level of the rice. Cook it from the beginning of boiling for 5 minutes, then leave it on the stove under a closed lid until all the liquid is absorbed.
- Grind the meat into minced meat.
- Finely chop the onion and garlic.
- Grate the carrot on a coarse grater.
- Sauté the onion in vegetable oil until soft.
- Then add the carrot to it.
- And immediately the garlic.
- Fry the vegetables for 2-3 minutes.
- Cut off the stem of the peppers along with a small piece of the bottom – this part will be used for decoration. Clean the inside from seeds.
- In the meat filling, in addition to the rice, add the sautéed vegetables.
- Salt everything (about 0.5 teaspoons) and pepper.
- After mixing, pour in the water and mix the filling again.
- Fill the peppers with the filling and place them in a pot. From the specified quantity of ingredients, a small lump of filling remains – make a meatball from it and place it at the bottom between the peppers.
- Salt the tomatoes in their own juice. If they are sour, add a little (0.5 teaspoons) of sugar.
- Transfer the tomato to a larger container for easier mixing, and add water.
- Pour the tomato sauce over the contents of the pot.
- Add the bay leaf and send the preparations to simmer on low heat. Place the cut lids with tails on the peppers. If the pot's lid is not spherical and the tails do not fit under it, place them between the peppers – let them simmer in the tomato.
- After half an hour, both the meat filling and the peppers will be fully cooked.
Stuffed peppers with minced meat and rice are served hot. Juicy filling, aromatic pepper, and a bit of cold sour cream make this dish incredibly delicious. Enjoy your meal!
