Make a delicious, bright and hearty dish quickly and easily. In the summer and fall season, when peppers are especially available, this dish is a very frequent guest on the table. It combines meat, rice and vegetables, so no additional side dish is needed here.
Ingredients for 3 servings:
- Bell peppers (multi-colored large
or 4-5 small ones) - 3 pcs.
Stuffing:
- Stuffing meat - 400 gr.
- Rice - 80 gr.
- Garlic (dried) - 0.5 teaspoons.
- Ground black pepper - to taste
- Salt - to taste
Sauce:
- Water - 600 ml.
- Tomato paste - 50 gr.
- Celery stalk - 1 pc.
- Bay leaf - 2 pcs.
- Sweet peppercorns - 5 pcs.
Step by step cooking
1. Prepare the necessary ingredients for the dish. It is better to take peppers of different colors, so that the dish will be bright and beautiful.
2. Wash the bell peppers, cut off the caps and remove the seeds. Do not throw the caps away - you will still need them to cover the stuffed vegetables.
3. Prepare the necessary ingredients for the stuffing. Stuffing can be used from any one type of meat or poultry (for example, chicken, beef or pork) or mixed. I have minced pork and beef. You can replace the dried garlic with two cloves of fresh garlic squeezed through a press.
4. Rice wash with cold water, strain, dry and mix in a bowl minced meat with rice, dried garlic, salt and pepper. Knead everything thoroughly.
5. Fill the bell peppers with the minced meat.
6. Prepare all the ingredients for the sauce. Usually the sauce is made on the basis of tomato paste diluted with water. But I advise to add celery stalk to the pot. It will make the sauce very fragrant and will acquire an interesting taste.
7. Wash the celery and cut it into pieces. The size of the pieces is not important, as long as they fit between the peppers.
8. Dilute the tomato paste with water and mix well until homogeneous. Place the peppers vertically in the bottom of the pan. They should stand close together and not fall over. I had a 1.5 liter pot.
9. Pour 1 tbsp. sauce into each pepper. Pour the remaining sauce to the bottom of the pan. The sauce should come to ¾ of the peppers. If the sauce is not enough, add more water to the pot. Place the celery pieces, bay leaves and peppercorns in the sauce. Cover the vegetables with the lids.
10. Place the pot with the peppers over medium heat. Bring the sauce to a boil and simmer under a lid for about 45 minutes until the stuffing is done. Bon appetit!
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