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Stuffed peppers in sour cream-tomato sauce in the oven

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12 servings
1 hour 35 min

Bell pepper - 12 pcs., Minced meat - 600 g, Rice - 200 g, Carrots - 1 pc., Onions - 1 pc., Tomatoes - 1 pc., Garlic - 3 teeth., Sour cream - 150 g, Tomato sauce - 150 gr, Vegetable oil - 2 tbsp, Water - 200 ml, Khmeli-suneli - 0.33 tea liters, Zira - 0.33 tea liters, Ground coriander - 0.33 tea liters, Mixture of ground peppers - to taste, Bay leaf - to taste, Salt - to taste

How to make delicious stuffed peppers in tomato sour cream sauce pretty quickly and easily, which many will definitely like with their magnificent taste? First of all, we prepare the necessary products and spices for making stuffed bell peppers in the oven.

Start frying and place a frying pan on the stove, then pour two tablespoons of vegetable oil into it, then spread out one large head of finely chopped bulb onions, one carrot pre-grated on a fine grater, then stir and fry until the onion is clear on the medium temperature of the stove.

Take a voluminous bowl and spread six hundred grams of mixed minced meat into it, then pour salt into it to taste, one third of a teaspoon of zira, one third of a teaspoon of suneli hops and one third of a teaspoon of coriander.

Put two hundred grams of rice boiled until half cooked in a bowl of minced meat, then add a mixture of black with red peppers to taste and mix all the ingredients thoroughly.

Put half of the cooked frying vegetable in a bowl of minced meat from a frying pan and mix all the ingredients thoroughly together until smooth.

Cut one tomato into small pieces and put in a pan with the remaining roast, then add three cloves of garlic passed through the press to it, then stir and fry the vegetables for about two minutes at an average stove temperature.

Add salt, bay leaf, black and red pepper mixture, one hundred and fifty grams of tomato sauce, one hundred and fifty grams of sour cream to the pan with vegetable dressing to taste and mix all the ingredients well.

Pour two hundred milliliters of boiled water into the pan, then cover and bring the dressing to the boil.

Mix the cooked mince thoroughly and start the pre-peeled bell peppers tightly.

Take a suitable deep saucepan and place it on the stove, after which put the peppers in it and fry them at a high temperature of the stove.

Pour the peppers over the cooked dressing, then cover the saucepan with a lid and place it in the oven preheated to two hundred degrees for one hour.

As time passes, take the sauté pan with the cooked stuffed peppers out of the oven and serve them to the table.

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