Today you will learn how to cook classic stuffed peppers. This cooking option involves the use of rice and meat as a filling. Minced meat is suitable for pork or beef.
Summary
| Cook Time | 2 hour |
| Total Time | 2 hour |
| Course | Main Dish |
| Servings (Default: 8) |
Ingredients
Ingredients- Onion – 1 Piece
- Carrots – 2 Pieces
- Ground black pepper – 3 Pinches
- Minced pork – 500 grams
- Tomato juice – 1 Liter
- Sweet pepper – 8 pieces
- Long grain rice – 0.5 Cups
- Sour cream – 3 tbsp
Print Recipe
Pin Recipe Instructions
- Peel, wash, and prepare the vegetables: grate the carrots and finely chop the onion. Heat oil in a skillet over medium heat. Add the vegetables and fry for 5-10 minutes until golden brown.
- Rinse the rice. In a pot, combine the rice with 1 cup (240 ml) of water and salt to taste. Bring to a boil over medium-high heat, then reduce to low heat. Cover and cook for 20 minutes. Mix the cooked rice with the fried vegetables and minced pork.
- Wash the sweet peppers. Cut off the top of each pepper at the stem end. Remove the seeds and inner membranes. Fill each pepper generously with the rice and pork mixture.
- Heat oil in a large saucepan over medium heat. Arrange the stuffed peppers upright in the pan. In a bowl, stir together the sour cream and tomato juice. Pour this mixture over and around the peppers.
- Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 45 minutes until the pork is cooked through to 63°C (145°F) internally. Stir in salt to taste, simmer for 2 more minutes, then serve.
Bon Appetit!
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