Stuffed peppers with pork
Description
The recipe won't take much time. Stuffed peppers, I think, are on every homemaker's menu. You can use any peppers for this dish—I usually choose yellow ones. But for a festive version, go for bright, meaty bell peppers—pick colorful ones: yellow, green, and bright red. To make stuffed peppers with pork, I recommend combining pork with beef—the resulting mince will be richer and less fatty. However, if the pork isn't too fatty, you can simply mix it with rice. Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients to get started.
- 2
Step 2
Mix the pork and beef mince in a bowl.
- 3
Step 3
Add boiled rice to the minced meat (cool it down first).
- 4
Step 4
Mix, then season with salt and pepper.
- 5
Step 5
Proceed with the peppers: cut off the top part and remove the seeds. Place them in a pot or bowl and pour boiling water over them. This will help soften the peppers and remove any remaining seeds.
- 6
Step 6
Keep the peppers in boiling water for about 5 minutes. Then drain the water and tightly stuff the peppers with the meat and rice filling.
- 7
Step 7
Pour a little boiling water (just enough to cover the bottom) into the cauldron with the peppers and simmer over low heat.
- 8
Step 8
Then place the lecho on top of the peppers, spreading it evenly.
- 9
Step 9
Simmer over low heat for about 30-45 minutes. If necessary, add water if all the liquid evaporates.
- 10
Step 10
You can serve the ready stuffed peppers with pork with sour cream. The dish turned out great.