Stewed peppers with minced meat
Description
Many of my acquaintances bake this dish in the oven, but personally, I only prepare stewed peppers, as this method makes the dish much juicier and the peppers themselves become very tender. Otherwise, my recipe for stewed peppers with minced meat is quite traditional, and the taste of this dish will surely appeal to many of you, so be sure to try it.
Instructions
- 1
Step 1
So, cut off the tops of the peppers, remove the seeds, and thoroughly rinse the vegetables under running water.
- 2
Step 2
Place the garlic, salt, and spices into a mortar. Grind everything into a uniform mixture.
- 3
Step 3
Now cut the tomatoes into small pieces and mix them with sour cream and half of the garlic-spice mixture. Add half a liter of water, a bay leaf, and a tablespoon of vegetable oil to the sauce, and mix everything thoroughly.
- 4
Step 4
Combine the onion sautéed until golden brown with the pre-cooked rice (slightly undercooked, to be precise) and mix it into the minced meat. Add the remaining garlic and spices mixture, as well as salt to taste, to the meat. Mix everything thoroughly.
- 5
Step 5
Stuff each pepper with the prepared meat filling.
- 6
Step 6
Place the peppers into a cauldron or a thick-walled pot, and cover them with the previously cut-off caps.
- 7
Step 7
Pour the tomato and sour cream sauce into the pot and place it over high heat.
- 8
Step 8
As soon as the liquid comes to a boil, reduce the heat to the lowest setting, cover the pot with a lid, and simmer the peppers for 40–45 minutes.
- 9
Step 9
When the peppers become soft, turn off the heat and let the dish steep for 10-15 minutes. Serve the peppers, as always, with sour cream. Enjoy your meal!