Stuffed peppers Uzbek-style
Description
Don't forget to serve Uzbek-style stuffed peppers with sour cream, thick yogurt, or other sour cream-based sauces—they perfectly complement this juicy dish. Remember that lamb dishes should only be eaten hot due to the specific flavor of this meat.
Instructions
- 1
Step 1
Prepare the listed ingredients. Use slightly fatty lamb to keep the dish from turning out too dry.
- 2
Step 2
Rinse the rice several times in cold water, thoroughly washing out the starch.
- 3
Step 3
Remove the lamb from tendons and membranes, which this meat is rich in, cut into small cubes or pass through a meat grinder. In a bowl, mix the minced meat, rice, 0.25 tsp salt, and ground black pepper. Optionally, add some ground coriander and other spices and seasonings to taste.
- 4
Step 4
Remove the seeds from the bell peppers by cutting off the top of each pepper. Rinse under water.
- 5
Step 5
Fill the peppers with the prepared stuffing, leaving about 1 cm unfilled, as the rice will expand and completely fill the vegetable during cooking. Otherwise, the peppers will burst and the filling will spill into the broth!
- 6
Step 6
Peel the onion and carrot, wash them thoroughly, then cut into large cubes. Heat vegetable oil in a cauldron and sauté the chopped vegetables for about 3-5 minutes until soft.
- 7
Step 7
Wash the tomatoes, leaving one aside, and cut them into quarters, removing the green cores. Add to the cauldron and simmer for 2-3 minutes. Then pour in hot water and add the remaining salt.
- 8
Step 8
Slice the remaining tomato into rounds and use them to cover the filling in the peppers. Place the peppers in the broth and simmer the dish for about 40-50 minutes over medium heat.
- 9
Step 9
To check if the dish is ready, carefully pierce one pepper and taste the rice—it should not be undercooked. Turn off the heat.
- 10
Step 10
Place the stuffed peppers on a plate, pour over tomato broth, and serve hot, accompanied by sour cream.