Stuffed Peppers with Minced Meat and Rice in Tomato-cream Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 2 hrs |
| Total Time | 3 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 20 bell pepper (s)
- 250 g rice (2 cookin bas)
- 500 g minced pork
- 3 onion (s)
- some oil
- 4 carrot (s)
- 500 ml tomatoes, happened
- 2 cups cream, 00 ml each
- 3 bay leaves
- salt and pepper
- 1 tablespoon, leveled sugar
- Crème fraîche for serving
Print Recipe
Pin Recipe Instructions
- Cut the stalk out of the peppers and core the pods.
- Cook the rice until it is half cooked and let it cool. Dice the onions, sauté in a pan with oil until golden brown and allow to cool. Grate the carrots on a coarse grater.
- For the filling, mix well the cooled rice, minced meat, fried onions and 3/4 of the grated carrots, season with salt and pepper. Fill the peppers with the minced rice mixture. Layer in a large saucepan, sprinkle each layer with the grated carrots and place the bay leaves in between.
- For the sauce, mix tomatoes and cream in a bowl, season with salt, pepper and add a little sugar. Pour the sauce over the peppers. Possibly fill up with a little water. The pot must not be full to the brim, as the filled peppers simmer quite vigorously. An upside-down plate can be placed on the surface as a weight. Place the pot on the stove, bring to the boil, reduce the heat and simmer the filled peppers for about 2 - 2.5 hours. Alternatively, they can also be cooked in a pot in the oven.
- Serve with crème fraîche.
- Tip: To make the peppers more juicy, you can use 300 g instead of 500 g of minced meat. Do not use mixed minced meat, use pure minced meat from pork.
- The stuffed peppers are prepared in Ukraine according to the same recipe as Holubzi (traditional Ukrainian cabbage rolls). The thinner-walled the peppers, the better. The green peppers the size of a tennis ball from the Turkish supermarket are best for this.
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