Stuffed peppers
Description
The dish is prepared without unnecessary complications. All your loved ones will happily enjoy fragrant pepper dolma for lunch or dinner! You can cook this dish every day during the summer season, or prepare and freeze, preserve bell peppers so that you can make this delicious and colorful dolma at any time. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Rinse the meat in water, remove the films, and cut into small cubes. Peel the vegetables and rinse them. Grate the carrots on a fine grater, and chop the onion into small cubes.
- 3
Step 3
Rinse the rice in water several times until the liquid becomes clear.
- 4
Step 4
Sear the meat in a pan with vegetable oil until browned. Add the chopped vegetables and sauté for another 2-3 minutes.
- 5
Step 5
Add the washed rice and sauté for about 1 minute.
- 6
Step 6
Pour in 0.5 cup of hot water and cook the rice in meat broth until half done. Season the filling with salt and turn off the heat. Let it cool slightly.
- 7
Step 7
Remove the seeds from the bell peppers, rinse them, and fill with the prepared stuffing, leaving a little space at the top.
- 8
Step 8
Wash the tomatoes and remove their cores. Slice one of them into rounds and use the slices to cover the openings in the peppers to prevent the filling from falling out during cooking.
- 9
Step 9
Place the peppers into a cauldron, cut the remaining tomatoes into cubes and add them to the pot. Pour in hot water until it almost covers the peppers. Add a couple of pinches of salt and put the pot on the stove. Simmer the peppers over moderate heat for about 25–30 minutes.
- 10
Step 10
Place on a plate and serve hot with various sauces.