Pepper stuffed with meat and rice classic

14 servings
1 hour 15 min

Stuffed bell pepper is the national dish of Moldavian and Romanian cuisine. Stuffed pepper filling can be very different: it is stuffed with rice and meat, cheese, berries, cereals, fish, shrimp. In summer and autumn, stuffed peppers can be cooked often, at least every day.

How to make a classic stuffed pepper? Prepare the products. The most delicious pepper will come from seasonal vegetables - they are more fragrant, with thin walls and are inexpensive. It is better to stuffe medium-sized fruits. The color of the pepper does not matter. Take any mince, and pork with beef and chicken with turkey will do. Rice I use long-grain, but you can take and round.

Boil the rice until ready. How to cook rice? Put it in a saucepan and rinse in a few waters, until clear. Then pour cold water over the rump and place on a small heat. Stirring occasionally, cook the rice until half cooked, which will take 10-15 minutes, depending on the variety.

Tip the rice into a colander to make the glass water. Cool him down.

Finely chop the peeled onions.

Place the pan on a small heat, heat the vegetable oil on it. Send the onions to the pan.

Fry it until golden, about 5 minutes.

Wash, peel and grate the carrots.

Add the grated carrots to the onion in the pan. Mix thoroughly.

Fry the vegetables for another 5-10 minutes.

Put the mince in a large bowl and lightly knead it with your hands.

Add the semi-finished rice to the mince.

And onion-carrot roasting.

Pour salt, black pepper into the mince and mix everything well.

Make the sauce. How to make a sauce? Put the sour cream and tomato paste in a bowl.

Add salt and water, mix the sauce well until smooth.

Wash the peppers. Clean them from the stalk and seeds. To do this, make a circular incision on the top of the pepper with a knife.

Now, with a slight pull on the peduncle, you can easily extract the seeds with it.

Remove partitions. Rinse the purified peppers with running water.

Now you're done - peppers, mince and sauce.

Start the prepared peppers, stuffing each pepper tightly with mince to the brim.

These are the beauties I got.

Fold the stuffed peppers into a thick-walled large saucepan, cauldron or pan vertically.

Fill the peppers with sauce so that they are closed for two thirds (if necessary, you can top up the water). Put the bay leaf in the pan and place the stuffed pepper pan over the heat.

Bring to the boil and simmer the stuffed peppers over a medium heat for 30-40 minutes under a closed lid.

Serve the stuffed peppers hot with gravy as the main course or with a side dish. Enjoy your meal!

Important! To make dishes with rice consistently tasty, read an article about the intricacies of choosing rice and the secrets of its preparation.

The tomato paste in this recipe can be replaced with tomatoes in their own juice, fresh tomatoes or ketchup.

For cooking, it is better to use taste-neutral filtered or bottled water. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.