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Peppers stuffed with meat and rice

Cooking recipes / Second-course recipes / Meat dishes / Beef

3 servings
2 hours 15 min yours 1 hour 45 min

Stuffed Bulgarian peppers filled with meat and rice are delicious, satisfying and very appetising when served.

Sweet pepper - 0.5 kg, Ready minced meat (beef or a mixture of beef and pork) - 200-250g, or, Beef (or beef-pork mix) - 200-250 g, Rice - 0.25 cups, Onions - 1 pc., Butter - 25-30 g, Tomatoes - 250-350 g, or, Tomato paste - 50-75 g, Parsley greens - 0.5 bunch, Salt - 1 teaspoon, Ground black pepper - 0.25 spoons, Ground red pepper - at the tip of a knife

Prepare the ingredients for forging the pepper with meat and rice.

How to make peppers with meat and rice: To make minced meat, boil the rice until half cooked. To do this, the rice must be washed, poured with a large amount of water (add 1 parts of the water to the 3-4 part of the rice). Bring the rice to a boil, then reduce the heat to low and cook the rice for 3-4 minutes. Drain excess water (for example, by throwing rice on a sieve).

Peel, wash and finely chop the onions.

Put the pan on the heat, heat. Melt the butter.

Over a medium heat, stirring frequently, fry the onion until golden (7-10 minutes).

Wash the parsley, dry, finely chop. Set aside some of the chopped parsley to decorate the finished dish.

To prepare the filling, prepare minced meat (grind the meat), add rice boiled until half cooked, sautéed onions, a little (0. 5 tbsp) tomato (optional), red and black peppers, finely chopped parsley greens.

Mix everything thoroughly.

Wash the pepper. Blanch in boiling water - lower into boiling water for 4-5 minutes.

Then rinse the pepper quickly with cold water.

Cut the pepper pods in the upper wide part so that the caps are obtained (cut the top, but not to the end). Remove seeds through the hole under the lid.

Fill the pods with mince.

Put the peppers stuffed with meat and rice in a saucepan or cauldron. It is better to position the pepper vertically so that the filling does not fall out.

To prepare tomato sauce from tomato paste, pour 1. 5 cups of water into the paste and mix thoroughly. To make tomato sauce from fresh tomatoes, grate tomatoes, remove seeds and skin. Pour the peppers over the tomato sauce and simmer until tender (20-30 minutes).

The finished peppers, stuffed with meat and rice, should be served on the table with the sauce in which the peppers were stewed, with sour cream or rustic milk.