Bell peppers stuffed with bulgur, meat, and vegetables
Description
The dish is prepared without unnecessary complications. At first glance, it might seem very complex, but it's not. Bell peppers stuffed with bulgur, meat, and vegetables are an amazing alternative to other "summer" main dishes. If you don't have bulgur, you can replace it with pearl barley, and partridge can be substituted with chicken fillet. I also minced onion, carrot, garlic, zucchini, and cabbage into the filling. This combination is simply perfect, and each ingredient adds its own unique touch to the overall flavor of the finished dish. So, take a look—your dish is ready to be served.
Instructions
- 1
Step 1
1. I really like using bulgur for stuffed peppers. I prepared this dish with the idea that my 2-year-old child would eat it with me, so I didn't make a sautéed filling—instead, I added all the ingredients raw. It's healthy and, as it turned out, very delicious. So, cook the bulgur in a 1 to 2 ratio with water.
- 2
Step 2
2. Grind the beef or chicken fillet (whichever you prefer) together with quail meat including the skin. I have amazing home-raised quails whose broth is even better than that of home-raised chickens, and they impart a wonderful flavor. Anyway, you can use any meat you like, as it will go well with both bulgur and vegetables. Grind the onion and carrot, then add them to the meat.
- 3
Step 3
3. I mixed everything in one pot. Let's continue...
- 4
Step 4
4. Peel the zucchini and send it through a meat grinder. Grind several times and transfer to a saucepan.
- 5
Step 5
5. Cabbage is harder to grind, but it can still be done with patience. Grind the cabbage several times as well.
- 6
Step 6
6. Add salt, ground black pepper, and minced garlic. Crack in the eggs and mix the filling. I add eggs because bulgur is always crumbly.
- 7
Step 7
7. The bell pepper needs to be prepared in advance: remove the insides and wash thoroughly.
- 8
Step 8
8. Fill the peppers tightly with filling and place them in a large pot, where we will simmer them.
- 9
Step 9
9. I simmered the tomato sauce slightly over low heat. First, I sautéed onion, carrot, and garlic in vegetable oil.
- 10
Step 10
10. Then I added the minced fresh tomatoes, a little water, and brought it to a boil.
- 11
Step 11
11. Poured the peppers, added shredded cabbage, and salted to taste.
- 12
Step 12
12. At the very end, add chopped herbs (any of your choice). Now let it simmer over medium heat for about 25 minutes, then reduce the heat and continue simmering for another 45 minutes.
- 13
Step 13
13. The finished dish will amaze you, and you'll never cook stuffed peppers with another recipe again! You can add mayonnaise or sour cream to the tomato sauce (if you're not cooking for children).