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 would instantly fill the kitchen, creating an immediate feeling of summer warmth and coziness.

Artem · Wednesday, 14 June 2023 07:08 ·12 views ·

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Yield 4 servings

Calories 102 kcal

Difficulty Medium

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Instructions

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 replaced 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 centimetres above the level of the rice. Cook it for 5 minutes from the moment it starts to boil, then leave it on the stove under a closed lid until all the liquid is absorbed.
Grind the meat into mince.
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 the garlic straight away.
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 come in handy for decoration. Clean out the seeds from the middle.
To the meat filling, in addition to the rice, add the sautéed vegetables.
Salt everything (about 0.5 teaspoons) and add pepper.
After mixing, pour in the water and mix the filling again.
Fill the peppers with the filling and stand them in a pot. From the specified quantity of ingredients a small lump of filling remains — shape it into a little meatball and place it on the bottom between the peppers.
Salt the tomatoes in their own juice. If they have a sour note, add a little (0.5 teaspoons) of sugar.
Transfer the tomato into a larger container so it is easy to stir, and add water.
Pour the tomato sauce over the contents of the pot.
Add the bay leaf and put the peppers on to simmer over low heat. Stand the cut-off lids with their tails on top of the peppers. If the pot's lid is not domed and the tails do not fit underneath, tuck them between the peppers — let them simmer in the tomato.
After half an hour, both the meat filling and the peppers themselves will be fully cooked.

Instructions

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