Stuffed peppers are a dish that has a long history and is popular in many cultures. However, it is difficult to pinpoint its exact origin, as it can vary depending on the region and cooking traditions.
In some sources, you can find information that stuffed peppers were known as far back as ancient Greece and Rome,
where they were prepared with a filling of meat, rice and various spices. In other countries, such as Bulgaria, Hungary, Turkey and other countries of the Balkan Peninsula, stuffed peppers are also a traditional dish.
Now stuffed peppers remain a relevant dish.
Let’s tell you how you can cook them deliciously
Ingredients:
- vegetable oil – 2 tbsp;
- onion – 2 pcs;
- garlic – clove;
- salt – a pinch;
- carrots – pcs;
- tomato paste – 1 tbsp;
- cream – 2 tbsp;
- sugar – a pinch;
- zucchini – pcs;
- minced meat – 600 g;
- parsley – bundle;
- green onion – a bunch;
- sorrel – a bunch;
- tomato – 1 pc;
- ground black pepper – a pinch;
- dried garlic – ¼ tsp;
- zira – ⅓ tsp.
Preparation of stuffed peppers:
Finely dice the onion, chop the garlic clove. In a frying pan in vegetable oil fry onion and garlic until soft and transparent. Grate
carrots and add to onions, salt and mix. Grate zucchini as well, salt to taste and leave until it starts to juice.
Remove the insides from the peppers, keep the caps. Divide the roast into 2 parts, send one part to the minced meat. Leave the second part in the frying pan, add tomato paste and sugar to it, stir.
Squeeze zucchini from excess liquid and
add it to the mince.
Chop green onions, sorrel and parsley and add to the mince.
Pour cream to the tomato paste, mix and heat for a couple of seconds. Pour in the mixture of zucchini juice and 50 ml of water, mix and leave to boil.
Remove the skin from the tomatoes, cut into small cubes and put into the mince
.
Pour salt, ground black pepper, dried garlic and zira, mix with your hands.
Put the minced meat and vegetables into the peppers, seal well. Cover each pepper with a lid, fix it with a toothpick and put it in a
saucepan. Pour the cream and tomato paste sauce to the peppers, also add 100 ml of water to the saucepan
.
Cover the pot with a lid and bring to a boil over medium heat.
Then turn down the heat and braise the peppers under the lid for 40 minutes.
After cooking it is recommended to stew the peppers under a lid for another 10 minutes. It is better to serve the dish with sour cream.
