Stuffed Bell Peppers. Recipe by Always Yummy!
- в прошлом году
Loved by many stuffed bell pepper – what can be new in this often cooked dish. Still we have something to offer. Mince and rice stuffing – last by the way needs no pre-cooking – seasoned with fresh greens in combination with sweet peppers cooked in red sauce, mouthwatering and very tasty!
✅ Ingredients:
• meat mince – 2 lb / 850 g
• washed rice – 5 oz / 150 g
• bulb onion – 15 oz / 450 g
• tomatoes – 2 lb / 900 g
• bell pepper – 4 lb / 1,75 kg
• salt – 3 tsp
• sugar – 2 tbsp
• sweet paprika – 1 tbsp
• 1 bay leaf
• ground black pepper – 1 tsp
• fresh parsley – 1 oz / 30 g
• fresh cilantro – 1 oz / 30 g
✔︎ You will need:
• carving board
• blender
• stockpot or saucepan with a lid
Preparation:
1. Make a cut on each tomato, pour all with boiling water, leave for 3 minutes then peel off, cut into small pieces and lay into a blender bowl.
2. Take the cores and seeds out of bell peppers and cut 2 large peppers about 10,5 oz / 300 g of weight into small pieces. Dice finely 1 bulb onion about 5 oz / 150 g of weight and cut the rest of onions into large pieces.
3. Add the large-sized cut onion and that 2 bell peppers into the blender bowl with tomatoes and mince.
4. Add the diced onion, washed rice, 1 tsp of salt, ½ tsp of black pepper, chopped up parsley and cilantro into the meat mince and stir well.
5. Stuff the cleaned peppers with the mince.
6. Lay out the stuffed peppers into a stockpot and pour with the above prepared sauce then add some water so that the upper peppers are 0,8-1,1 in / 2-3 cm above the sauce surface.
7. Bring to a boil, add 2 tsp of salt, 2 tbsp of sugar, ½ tsp of black pepper, 1 tbsp of sweet paprika and a bay leaf, cover with a lid and braise for an hour over low heat. Serve your stuffed bell peppers with the sauce, sour-cream and sprinkled with greens.
❗️Advices:
1. It is good to make stuffed peppers for the future – stuff them and freeze.
✅ Ingredients:
• meat mince – 2 lb / 850 g
• washed rice – 5 oz / 150 g
• bulb onion – 15 oz / 450 g
• tomatoes – 2 lb / 900 g
• bell pepper – 4 lb / 1,75 kg
• salt – 3 tsp
• sugar – 2 tbsp
• sweet paprika – 1 tbsp
• 1 bay leaf
• ground black pepper – 1 tsp
• fresh parsley – 1 oz / 30 g
• fresh cilantro – 1 oz / 30 g
✔︎ You will need:
• carving board
• blender
• stockpot or saucepan with a lid
Preparation:
1. Make a cut on each tomato, pour all with boiling water, leave for 3 minutes then peel off, cut into small pieces and lay into a blender bowl.
2. Take the cores and seeds out of bell peppers and cut 2 large peppers about 10,5 oz / 300 g of weight into small pieces. Dice finely 1 bulb onion about 5 oz / 150 g of weight and cut the rest of onions into large pieces.
3. Add the large-sized cut onion and that 2 bell peppers into the blender bowl with tomatoes and mince.
4. Add the diced onion, washed rice, 1 tsp of salt, ½ tsp of black pepper, chopped up parsley and cilantro into the meat mince and stir well.
5. Stuff the cleaned peppers with the mince.
6. Lay out the stuffed peppers into a stockpot and pour with the above prepared sauce then add some water so that the upper peppers are 0,8-1,1 in / 2-3 cm above the sauce surface.
7. Bring to a boil, add 2 tsp of salt, 2 tbsp of sugar, ½ tsp of black pepper, 1 tbsp of sweet paprika and a bay leaf, cover with a lid and braise for an hour over low heat. Serve your stuffed bell peppers with the sauce, sour-cream and sprinkled with greens.
❗️Advices:
1. It is good to make stuffed peppers for the future – stuff them and freeze.