Stuffed Peppers in Sour Cream Sauce
Main Dishes • European
Description
Stuffed Peppers in Sour Cream Sauce
Ingredients
- Orange Bell Peppers 8 pieces
- Parboiled and wild rice blend 5 oz
- Pork Mince 30 oz
- Onion 0 oz
- Carrot 5 oz
- Tomatoes 5 oz
- 20% Sour Cream 3 tablespoons
- Garlic 2 cloves
- Water 1 cup
- Vegetable Oil to taste
- Lemon-Pepper Mix to taste
- Salt to taste
Step-by-Step Guide
Step 1
Wash the green bell peppers, cut off the stems, and remove the seeds. Do not discard the stems.
Step 2
Boil the rice until half-cooked, drain it in a colander, and let it cool. You can keep the tomatoes in the pot with the rice to make peeling easier later.
Step 3
Prepare the sauce — in a deep skillet or a double-bottomed pot, sauté the onion in a small amount of oil (I diced it), then add the carrot, grated on a coarse grater.
Step 4
When the vegetables become soft, add the grated stems of the peppers and the diced peeled tomatoes. Season with pepper and salt. Simmer for a couple of minutes over medium heat.
Step 5
Add water to the pot, bring to a boil, and then add the sour cream. Simmer for a few more minutes.
Step 6
While the sauce is cooking, mix the minced meat with the rice and grated garlic, and tightly stuff the peppers. I did not add salt to the filling.
Step 7
Place the peppers in a deep baking dish and pour the hot sauce over them. Put in a preheated oven for 1 hour. It is advisable to turn the peppers occasionally, as the sides that stick out of the sauce may burn. Just to clarify — my oven does not have a temperature setting.
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