Classic Stuffed Peppers
Main Dishes • Soviet
Description
A familiar version from our childhood, featuring meat, rice, and a rich tomato-based sauce. In the oven, submerged in broth, the peppers and filling exchange juices with each other, and when served, they are complemented by sour cream with its pleasant milky tang, which brings together that nostalgic flavor. An important note: in the pot, the peppers should stand upright with the filling side up, packed closely together. This way, the filling will stay inside, and the peppers will cook more evenly.
Ingredients
- Sweet Pepper 12 pieces
- Ground meat 20 oz
- Rice 5 oz
- Onion 2 heads
- Carrot 2 pieces
- Garlic 1 clove
- Passata Tomato Sauce 5 oz
- Sugar 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
- Vegetable Oil 0 fl oz
- Sour Cream to taste
- Parsley to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
Rinse the rice and cook it until it's partially done, about 5–7 minutes.
Step 3
Finely chop the onion. Grate the carrot using a coarse grater.
Step 4
Sauté the onion and carrot in vegetable oil until golden brown.
Step 5
Mix the ground meat with rice, onion, carrot, and garlic pressed through a garlic press. Season with salt and pepper.
Step 6
Wash the peppers. Cut off the tops and remove the seeds.
Step 7
Fill the peppers with the filling, leaving a little space at the edges.
Step 8
In a pot, combine 700 ml of water, tomato paste, and sugar. Add salt to taste.
Step 9
Place the peppers in the pot, cover with a lid, and set over medium heat. Simmer for about 40 minutes after boiling.
Step 10
Sprinkle the prepared stuffed peppers with chopped parsley and serve with sour cream.
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