2020-08-13 / test@t

Peppers stuffed with minced meat in sour cream-tomato sauce

In early autumn, when there are many inexpensive fresh vegetables in the markets and stores, you can prepare this hearty and tasty dish. By the way, for it you can use not only veal or beef, as indicated in the main recipe, but also a mixture of beef and pork (⅔ to ⅓ or 3/4 to 1/4, respectively, as, for example, I had this time).

Ingredients

peppers 10-12 medium (with a total weight of about 1.2-1.4 kg) - better than red or yellow, because they are sweeter
fresh dill for serving (optional) a little
prepared minced veal or beef 1150-1200 kg
white round-grain or medium-grain rice 120 gr.
onions 2-3 medium heads (total weight about 250-280 gr.)
1 medium egg (weighing about 60-65 gr.)
salt to taste
ground black or a mixture of 4 types of pepper to taste
sour cream 18-20% fat 230-240 gr.
3-4 medium tomatoes (total weight about 400-420 gr.)
granulated sugar 10-15 gr. or to taste
salt to taste
dill greens 3 sprigs

STEP-BY-STEP COOKING RECIPE

Step 1

15-20 minutes before cooking, remove the package with the prepared minced meat from the refrigerator to warm it up a little. At this time, wash the peppers, cut out the stalks from them and remove the seeds and internal partitions with a teaspoon.

Step 2

On a small fire, put a pot or kettle with 1.5 liters of cold (preferably filtered) water and 500 ml of water separately on high heat - for rice.

Step 3

Sort the rice, rinse with warm, then cold water. Place in boiling water and bring to a boil. Cook the rice, stirring occasionally and removing the foam that appears, for about 5 minutes, then stir it again with a spoon, fold it onto a fine sieve and pour over with cold filtered water. Place the rice in a large saucepan (about 5 liters), preferably a metal one with a thick bottom, in which you will cook the peppers, and cover it with a lid.

Step 4

Put the prepared minced meat in a saucepan with the other ingredients, break the egg, salt and pepper everything to taste and knead thoroughly with your hands until smooth, from time to time passing the mixture through your fingers.

Step 5

Stuff the previously prepared peppers tightly with the meat filling. Remains of minced meat can be shaped into round meatballs.

Step 6

Put the stuffed peppers and ready-made meatballs in a saucepan, while putting the largest peppers on the bottom, then the smaller peppers, and on top - the meatballs (this will ensure their more even heating).

Step 7

Salt everything on top with a pinch of salt (or to taste) and pour boiling water from a teapot along the edge of the pan (taking care that the stream of water does not fall on the meatballs and "wash away" them). The water level should not be higher than the peppers.

Step 8

Place a saucepan over high heat and bring the water to a boil. Remove the foam that appears with a colander spoon (optional) and turn the meatballs over (for even heating). Then reduce the heat and cook the peppers over low heat, covering the pan with a lid, for 30 minutes.

Step 9

Bring the broth with peppers to a boil again, increasing the heat under it, then reduce the heat to low, cover the pan with a lid and cook its contents for another 30 minutes (during the specified time the peppers will become soft, but if you like tougher ones, shorten the simmering time 15 minutes, checking the readiness of the peppers with a sharp knife).

Step 10

Store the remaining completely cooled peppers and meatballs in a sealed container, pouring the sauce in which they were stewed in the refrigerator at 0-6 ° C for 1-2 days. Warm them up before serving.

Preparation time

30m

Cooking time

Servings

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