Stuffed peppers with minced meat and rice
Description
The recipe won't take much time. To prepare peppers stuffed with minced meat and rice, I recommend using pork mince, as it is less dry, making the filling juicy. Don't worry that the dish will be fatty—rice will absorb the fat from the meat. Use bell peppers, red, yellow, or green. For variety, you can even pick multicolored ones. Serve hot.
Instructions
- 1
Step 1
Cut the onion into small cubes and fry in vegetable oil until soft and semi-transparent.
- 2
Step 2
Then add the minced meat to the onion, mix well to remove any lumps; the meat should remain crumbly. Fry until the meat turns white and begins to simmer in its own juices.
- 3
Step 3
Rinse the rice thoroughly a couple of times, then add it to the onion and minced meat. Let the rice warm up and absorb the liquid.
- 4
Step 4
Peel the tomatoes and remove their skin. Grate them on a grater or chop until they form a paste. Add to the rice with the meat, season with salt and pepper, add spices to taste. Pour in a cup of hot water and simmer until the rice absorbs the liquid. Remove the ready filling from heat and let it cool.
- 5
Step 5
Wash the peppers, remove the seeds and membranes. Fill with the stuffing. Preheat the oven to 200 degrees.
- 6
Step 6
Place the peppers in a baking dish. Pour water over them so that it covers one third of the peppers. Bake in the oven for an hour.
- 7
Step 7
I recommend turning the peppers or the pan occasionally so they brown evenly on all sides.
- 8
Step 8
Serve the ready stuffed peppers with rice and meat filling with sour cream or tomato sauce.
- 9
Step 9
Done.