Peppers stuffed with chicken mince and rice
Description
The dish is prepared without unnecessary complications. It is unknown exactly when people started stuffing bell peppers, but it is well established that this dish is popular worldwide. In the post-Soviet region, peppers were most commonly stuffed in Romania, Bulgaria, and Azerbaijan. Peppers are stuffed not only with meat mince but also often with vegetables and rice, resulting in a delicious fasting dish. It can be cooked even in the oven and served with sour cream, just like cabbage rolls. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. I really love stuffed peppers all year round. I especially crave them in winter, so I always freeze several "clusters" for the winter. I tuck the peppers inside one another, wrap them tightly in plastic wrap, and quickly put them into the freezer. If you have a dry freezer, they will taste almost the same as fresh when cooked.
- 2
Step 2
2. Take the minced meat (in this case, chicken), add some onion and rice to it. Add salt and spices to taste.
- 3
Step 3
3. I cook the rice until half-done, as it will finish cooking during the simmering process. Mix the rice with the meat and onion, and knead thoroughly. I don't add egg. Stuff the frozen peppers (do not thaw them, as they will become too soft). If you're using fresh peppers, remove the core, wash them, and then stuff.
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Step 4
4. Now make the sauté: fry the onion and carrot in vegetable oil until golden brown.
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Step 5
5. Add tomato paste and a little water. Simmer for about 5 minutes. Meanwhile, place the stuffed peppers into a pot and pour the sauce over them.
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Step 6
6. Cover with a lid, bring to a boil, then reduce the heat and simmer over low heat for about 45 minutes. Let it rest, then serve!
- 7
Step 7
7. I really like it when there's plenty of sauce in the pepper. That way it turns out soft and juicy. While stewing, I add bay leaf and whole peppercorns. I add the fresh herbs at the very end.