Name: Stuffed peppers
Yield: 0
Ingredients: Bell pepper - 16 PC.; Minced meat - 1 kg; Bulb onions - 2 PC.; Garlic - 2 clove; Rice - 4 tbsp; Salt - 1 Tsp; Black pepper - 1 Tsp; Bulb onions - 2 PC.; Carrot - 3 PC.; Tomato paste - 2 tbsp; Salt - 2 Tsp; Sugar - 2 Tsp; Bay leaf - 1 PC.; Black pepper - 6 PC.; Allspice - 6 PC.; Garlic - 2 clove; Vegetable oil - 100 Ml; Water - 100 Ml; Sour cream - 200 gram; Flour - 3 tbsp

Recipe information

Cooking:

Servings per container:

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More details

Ingredients for - Stuffed peppers

Peppers

1. Bell pepper 16 PC.

2. Minced meat 1 kg

3. Bulb onions 2 PC.

4. Garlic 2 clove

5. Rice 4 tbsp

6. Salt 1 Tsp

7. Black pepper 1 Tsp

Gravy

1. Bulb onions 2 PC.

2. Carrot 3 PC.

3. Tomato paste 2 tbsp

4. Salt 2 Tsp

5. Sugar 2 Tsp

6. Bay leaf 1 PC.

7. Black pepper 6 PC.

8. Allspice 6 PC.

9. Garlic 2 clove

10. Vegetable oil 100 Ml

11. Water 100 Ml

12. Sour cream 200 gram

13. Flour 3 tbsp

How to cook deliciously - Stuffed peppers

1. Stage

Boil the rice until half-ready in plenty of water without salt. Cut out the tails of the peppers with the seeds in the middle.

2. Stage

Veins inside the pepper also cut.

3. Stage

Prepare the stuffing to fill the peppers. In a bowl put minced meat, rice, pressed garlic, salt, pepper. Grate onions, squeeze out the juice and put them in the stuffing.

1. Stage. Stuffed peppers: Prepare the stuffing to fill the peppers. In a bowl put minced meat, rice, pressed garlic, salt, pepper. Grate onions, squeeze out the juice and put them in the stuffing.

4. Stage

Mix well. Cover the bowl with the stuffing with cling film or a plate and leave to rest for 20-30 minutes. Meanwhile, let's prepare the gravy.

1. Stage. Stuffed peppers: Mix well. Cover the bowl with the stuffing with cling film or a plate and leave to rest for 20-30 minutes. Meanwhile, let's prepare the gravy.

5. Stage

Chop the onion not too finely, grate the carrots and fry until transparent. Add salt and sugar.

6. Stage

Add the tomato paste. Stir and fry for 2-3 minutes more. Transfer the cooked roast to the pot in which we are going to stew the peppers.

1. Stage. Stuffed peppers: Add the tomato paste. Stir and fry for 2-3 minutes more. Transfer the cooked roast to the pot in which we are going to stew the peppers.

7. Stage

While we were making the roast for the gravy, the stuffing rested and we can proceed to fill the peppers. We put the stuffing into the peppers one spoonful at a time, tamping each portion well.

1. Stage. Stuffed peppers: While we were making the roast for the gravy, the stuffing rested and we can proceed to fill the peppers. We put the stuffing into the peppers one spoonful at a time, tamping each portion well.

8. Stage

Fill the peppers well.

9. Stage

After all the peppers are filled with stuffing, we proceed to roast the peppers. In a little oil or even in a dry frying pan. Bake on all sides until golden.

1. Stage. Stuffed peppers: After all the peppers are filled with stuffing, we proceed to roast the peppers. In a little oil or even in a dry frying pan. Bake on all sides until golden.

10. Stage

Place the roasted peppers in the pot on top of the roast. In the same way do all the peppers.

11. Stage

Place the peppers on their sides, in layers on top of each other. Fill with water so that the top layer is not completely covered.

1. Stage. Stuffed peppers: Place the peppers on their sides, in layers on top of each other. Fill with water so that the top layer is not completely covered.

12. Stage

Place on the fire and bring to a boil. Add the garlic, chopped cloves, peppercorns and bay leaf. Cover with a lid and stew over low heat for 40 minutes.

1. Stage. Stuffed peppers: Place on the fire and bring to a boil. Add the garlic, chopped cloves, peppercorns and bay leaf. Cover with a lid and stew over low heat for 40 minutes.

13. Stage

Toward the end of the stew, prepare the sauce. Mix the sour cream with the flour and pour in a little broth from the pan with the peppers. Stir with a whisk so there are no lumps.

1. Stage. Stuffed peppers: Toward the end of the stew, prepare the sauce. Mix the sour cream with the flour and pour in a little broth from the pan with the peppers. Stir with a whisk so there are no lumps.

14. Stage

Pour the sauce over the peppers and with a spoon, slightly pressing the peppers, spread the sauce over the entire surface. Allow to boil. We simmer about 10 minutes more, and that's it! Our peppers are ready! The gravy turns out not liquid and is eaten practically all!