Summary

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

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Instructions

1. Cut the stalk out of the peppers and core the pods.
2. 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.
3. 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.
4. 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.
5. Serve with crème fraîche.
6. 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.
7. 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.