Peppers stuffed with minced meat and rice are even tastier than cabbage rolls! Especially if you cook them in a special sauce – with tomato paste and sour cream, with the addition of spicy adjika.
Stuffed peppers are so tasty, juicy and tender that you can literally eat them with your lips. Tomato-sour cream sauce is very fragrant and slightly spicy, it is in perfect harmony with vegetables. Overeating!
Ingredients:
- Bulgarian pepper – 600 g.
- Minced pork and beef – 350 g.
- Rice (dry weight) – 70 g.
- Fresh tomato – 1 pc.
- Onion – 1 pc.
- Vegetable oil – 1 tbsp. l.
For sauce:
- Onion – 1 pc.
- Carrot – 1 pc.
- Tomato paste – 2 tbsp. l.
- Salt – to taste.
- Black ground pepper – 1 pinch.
- Sugar – 1 pinch.
- Dry adjika – 0.5 tsp
- Sour cream – 1 tbsp. l.
- Vegetable oil – 1 tbsp. l.
- Water – about 500 ml.
For submission:
- Sour cream – to taste.
- Greens – to taste.
How to cook:
1. Rice (you will need 70 g of long-grain cereals), rinse, fill with clean water, salt and boil until half cooked. Cooking time – 4-5 minutes from the moment of boiling. When cooked, drain in a colander and rinse – so the rice will be crumbly in the filling.
2. Cut one small onion into cubes and fry in a minimum amount of vegetable oil until softened. Combine in a bowl: minced meat, boiled rice and browned onions. Grate a fresh tomato there too (use only the pulp, without the skin). Salt and pepper. Mix well with your hands so that all the ingredients are well combined.
3. Rinse the bell pepper, then remove the tails and clean out the seeds. It is most convenient to perform the procedure with a thin and long knife so as not to damage the thin walls.
4. Stuff the pepper with prepared minced meat – it is most convenient with a teaspoon.
5. Heat a little vegetable oil in a pan, put the pepper and fry on all sides (cover the pan with a lid so that it doesn’t “shoot”). This rapid roasting will bring out the wonderful flavor of the paprika and also soften the walls of the peppers, making them simmer faster.
6. Prepare the sauce. Chop the onion into small cubes, and chop the carrots on a grater. Fry them in vegetable oil until soft.
7. Add the tomato paste, fry for half a minute, and then pour in the water. Pour dry adjika, let it boil. Adjust the amount of salt and pepper to taste, be sure to add a pinch of sugar to balance the tomato sourness. Simmer the sauce over low heat for about 10 minutes.
8. Place stuffed peppers in a saucepan tightly.
9. Pour sauce over (if it is not enough, then add salted boiling water). Cover and simmer over low heat for 30 minutes until the peppers are fully cooked.
10. Then add a spoonful of sour cream. And continue to simmer for another 10 minutes.
Sour cream is best used thick and high fat, then it will not break up into large flakes.
Serve stuffed peppers with minced meat and rice to the table warm, adding a spoonful of sour cream and chopped herbs.
Enjoy your meal!