Classic Stuffed Peppers
by Editorial Staff
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.
Cook: 2 hour
Servings: 8
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
Directions
- Peel the carrots with onions, wash and chop as follows: three carrots on a grater, and just finely chop the onion with a knife. Next, fry the vegetables in a skillet until golden brown.
- Rinse the rice and fill it with a cup of water (200 ml.) Boil, and then reduce the heat. Cook for 20 minutes with the addition of salt. Then we mix rice with vegetables and minced meat.
- My peppers, cut off the back of them. We remove the caps, and put the filling inside each pepper. We start soundly, not sparing.
- Pour cooking oil into a saucepan and lay out our stuffed vegetables. Stir the sour cream with tomato juice, pour this dressing into our saucepan.
- Bring the mass to a boil, and then reduce the heat. The peppers are cooked, covered over low heat, for 45 minutes. Salt for 2 minutes until cooked.
Bon Appetit!
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