Stuffed Peppers are one of the best fall dishes - they are bright, warming, and filling. Traditionally in Russia, people make stuffed peppers in the early fall when peppers are in season and you can buy a lot of them for very cheap. That is one of the reasons why I have a huge appetite for stuffed peppers every time autumn comes around. The other, and the main one is that I simply love them. Try these stuffed peppers, and you will be very pleased with this hearty and healthy meal.
Ingredients:
~8 medium-sized peppers (better to have a few extra on hand so you can use up all your filling)
1 lb ground beef
1 lb ground pork (or you can use all beef)
1/2 cup white long-grain rice
1 onion, chopped
2-3 tomatoes, chopped
2 tbsp olive oil
2 tbsp tomato paste
Salt, pepper, other spices you like (cinnamon, cumin, basil)
Directions:
1. Cook rice: use 3 times more water than rice, add 1/2 table spoon salt, after the water is boiling, cover and let simmer on low for 5-10 minutes. When done, rinse with cold water. Set aside.
2. Heat the oil in a large, non-stick pan over medium heat. Fry half the onion, and garlic if you wish to add it, for 5 minutes. Then add meat and cook until color changes. Add salt, pepper, and extra spices to taste. Add 1 chopped tomato and cook a bit longer. The meat should be done, but not over-fried.
3. Prepare the peppers by cutting off the stalk ends. Take out the core and seeds, but be careful not to break your peppers. You want them whole!
4. Mix rice and meat, and stuff peppers.
5. To make tomato sauce, saute the other half of the onion, the rest of the tomatoes, and tomato paste for 10-15 minutes.
6. Put peppers in a baking dish, spread the tomato sauce around to create some moisture. Cover and bake in a preheated oven at 375F/190C for about 40 minutes. The peppers should be tender, but not mushy in the end.
7. Serve hot with sour cream.
 |
| Stuffed peppers are half-done. Just bake them! |
~8 medium-sized peppers (better to have a few extra on hand so you can use up all your filling)
1 lb ground beef
1 lb ground pork (or you can use all beef)
1/2 cup white long-grain rice
1 onion, chopped
2-3 tomatoes, chopped
2 tbsp olive oil
2 tbsp tomato paste
Salt, pepper, other spices you like (cinnamon, cumin, basil)
 |
| Look at these beautiful peppers!!!! |
1. Cook rice: use 3 times more water than rice, add 1/2 table spoon salt, after the water is boiling, cover and let simmer on low for 5-10 minutes. When done, rinse with cold water. Set aside.
2. Heat the oil in a large, non-stick pan over medium heat. Fry half the onion, and garlic if you wish to add it, for 5 minutes. Then add meat and cook until color changes. Add salt, pepper, and extra spices to taste. Add 1 chopped tomato and cook a bit longer. The meat should be done, but not over-fried.
3. Prepare the peppers by cutting off the stalk ends. Take out the core and seeds, but be careful not to break your peppers. You want them whole!
4. Mix rice and meat, and stuff peppers.
5. To make tomato sauce, saute the other half of the onion, the rest of the tomatoes, and tomato paste for 10-15 minutes.
6. Put peppers in a baking dish, spread the tomato sauce around to create some moisture. Cover and bake in a preheated oven at 375F/190C for about 40 minutes. The peppers should be tender, but not mushy in the end.
7. Serve hot with sour cream.
 |
| It's ready! Enjoy! |
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