Stuffed peppers are a complete and hearty dish that attracts gourmets around the world with their bright colors and variety of fillings.
This culinary creation has become an integral part of many cultures, each adding their own unique accents, making stuffed peppers a truly versatile dish.
Stuffed peppers have appeared in the cooking of different nations, from the Mediterranean region to Latin America to Eastern Europe, and each culture has brought something different to the recipe.
Let’s prepare the peppers in a simple and delicious recipe
.
Ingredients:
- peppers – 16 pcs;
- minced meat – 1.2 kg;
- raw rice – 200 g;
- onion – 400 g;
- carrots – 150 g;
- tomato paste – 2 tbsp;
- flour – 1 tbsp;
- butter – 30 g;
- cooking fat – 30 g;
- vegetable oil – 30 ml;
- salt – ½ tsp.
Preparation of stuffed peppers:
Boil the rice until half-cooked, at this time chop finely the onion. In a frying pan melt cooking fat, fry 200 grams of onions until golden color.
Put rice, fried onions, salt into the stuffing, mix thoroughly
.
Clean the peppers from the insides, put in them minced meat with rice and onions.
Grease the baking mold with vegetable oil, put the peppers inside.
Pour 200 ml of water to the peppers, bake at 180 degrees for 25 minutes. Chop
finely the rest of the onion, grate carrots
.
In a frying pan in vegetable and butter oil fry first onions, and then add carrots to it.
While the onions and carrots are frying, chop the tops of the peppers and add to the pan. In a separate pan fry the flour.
Add tomato paste to the onions, carrots and peppers, mix and pour 200 ml of water. Pour 200 ml of cold water to the flour, stir and bring to thickening.
Then pour another 200 ml of water to the flour, stir with a whisk and pour into the main sauce of onions, carrots, peppers and tomato paste
. Salt and pepper the sauce and then pour it to the stuffed peppers
.
Bake the peppers for an additional 20 minutes at 180 degrees.
As a result, we have delicious flavorful stuffed peppers in a thick gravy.
This is a great dish even for a festive table.
