Stuffed Peppers with Meat and Rice
Main Dishes • European
Description
Can be served with sour cream, mayonnaise, ketchup, or simply on their own.
Ingredients
- Orange Bell Peppers 5 lbs
- Pork Mince 20 oz
- Carrot 1 piece
- Onion 1 piece
- Rice 1 cup
- Chicken Egg 1 piece
- Passata Tomato Sauce 3 tablespoons
- Vegetable Oil 2 tablespoons
- Salt 0 oz
- Green peppercorns 0 oz
- Spices a pinch
- Bay leaf 0 oz
Step-by-Step Guide
Step 1
Wash the peppers, carefully cut around the stem, and shake out the seeds.
Step 2
Grate the carrot on a coarse grater and chop the onion into small pieces.
Step 3
Sauté in vegetable oil.
Step 4
Boil the rice until half-cooked, set aside in a colander, rinse under cold water, and let it drain.
Step 5
Thaw the minced meat and place it in a pot. You can use either pork or chicken mince.
Step 6
Add the sautéed carrot and onion to the mince along with the rice. Season with salt, pepper, and add some spices like 'For Mince' or 'For Meat'. Mix everything well. Add the egg and mix again thoroughly. Stuff the peppers with the resulting filling.
Step 7
Pour a little vegetable oil into the bottom of a wide pot, add a few black peppercorns and the bay leaf.
Step 8
Fill the pot with the stuffed peppers. Carefully pour boiling water around the edges to just cover the peppers and place on the heat.
Step 9
When the water boils, add the tomato paste. You can also add a bouillon cube. The main thing is not to over-salt. Cover with a lid and simmer on low heat for about 40 minutes.
Step 10
Before serving, sprinkle with herbs.
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