10 Dish of the Fall: Stuffed Peppers

Dish of the Fall: Stuffed Peppers

Posted on September 19, 2012 by team


Fall is generous time giving us plenty of tomatoes, peppers, cucumbers etc. It’s the time when cooking from vegetables becomes tasty and cheap.

So we are about to stuff some peppers and cook them with two types of sauce. The first, made from tomatoes and other vegetables, will be used for stewing, the second, spicy one with concasse tomatoes, is going to be served with the ready dish as a garnish.

Here’s what we need:

Peppers – 25 pcs (fresh and of the same size; you may marinate them in sauce in advance)

Pork and beef mince – 1 kg (2.2 lb)

Rice – half a glass

Carrots, onion – 3-4 pcs each

Tomato juice – 200-300 ml

Tomatoes – 4 pcs

Chilly pepper – 1 pcs

Garlic – 1 clove

Sunflower oil, salt, black pepper.

The rice should be par-boiled. The peppers are to be cleaned inside.

While the rice is cooling, we should fry the onions and the carrots a bit.

Putting the mince into the bowl, adding there the rice and 1/3 from the mixture of the onions and the carrots.

Mixing it thoroughly.

Filling the peppers with this mixture and putting them in the pan.

You can put the peppers in two layers, the first layer you can cover with the fried onions and carrots and then put the second layer above.

Some carrots and onions are put on the top.

Pouring it all with the tomato juice, adding some water (200-300 ml), covering it and letting it cook on low heat for about 40-60 minutes.

While the peppers are being cooked we are going to make the second sauce that will serve as a side dish. First we should cut tomatoes crosswise and then pour them with boiling water for a minute.

Then we should remove the peels.

Then we cut them into halves and remove the seeds.

Then we put them into boiling oil and stew for some minutes. What we get in a result is concasse tomatoes.

Adding the finely chopped pepper, clove of the gralic and a bit of chilly pepper as well. All this is to be stewed on slow heat till half of the liquid evaporates and the sauce turns to be thick.

Putting the ready peppers and adding some sauce in which they have been stewed and chilly sauce of the concasse tomatoes. You may also add some cold sour cream for the contrast if you like.

Bon appetite!

via aquatek-filips

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10 Responses to “Dish of the Fall: Stuffed Peppers”

  1. Tiger says:

    yum, reminds me of my childhood…only we did not smetana :)

  2. Daniel says:

    I had always thought of this dish as Hungarian in origin.

  3. ricsi says:

    Very similar to our Hungarian stuffed paprika/peppers,except we don’t use carrots.Yummie

  4. Yaroslav Votus says:

    goddam that looks good

  5. 70KokuSamurai says:

    I cook these all the time, only I use more garlic. I also cook them in the full nude, not half like the guy in the images. Call me crazy but they just seem to taste better somehow.

  6. Ivan says:

    Here in Croatia we cook them without carrots, but we serve them with mashed potatoes.

  7. openeyed says:

    I get heartburn just looking at them. :(

  8. Lee Kyung Hee says:

    They just need some boiled rice, more garlic with kimchi and all would be great!!

  9. LK says:

    Never eat anything prepared by a shirtless chef

  10. aydin says:

    That is a traditional Turkish meal. this is a amateur preparation. seach “Dolma” (means filling in turkish) on google.

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