Stuffed peppers with potatoes
Description
The recipe won't take much time. Like many of my culinary masterpieces, this recipe for stuffed peppers with potatoes came about completely by accident. Usually, I always cook peppers without any additions, but one day I had a couple of peeled potatoes left over from making soup, and I needed to use them quickly. I decided to chop them up and let them simmer together with the peppers, and as it turned out, I didn't make a mistake—it turned out quite delicious. My husband, upon seeing this pleasant addition to his favorite dish, was absolutely thrilled. Now I frequently prepare stuffed peppers with potatoes at home, and I highly recommend you give it a try. Serve hot.
Instructions
- 1
Step 1
So, peel the vegetables, grate the carrots on a coarse grater, finely chop the onions, and sauté half of the chopped vegetables in vegetable oil until soft. Then combine the minced meat with rice and the sautéed mixture, add salt and pepper to taste, and mix everything thoroughly.
- 2
Step 2
Cut off the stem attachment point of the peppers, remove the seeds and partitions from them, and tightly stuff with the filling.
- 3
Step 3
Place the remaining carrots and onions into the pot, add sour cream and tomato paste, and mix everything together.
- 4
Step 4
Place the stuffed peppers on top, and insert potato slices between them. Pour water into the pot until it reaches halfway up the peppers, then place the pot on the stove. Simmer the peppers for 40-45 minutes, covered, starting from the moment the water begins to boil.
- 5
Step 5
Place the ready peppers on plates, sprinkle with chopped herbs, and serve with sour cream. Enjoy your meal!