Stuffed Peppers — lunch recipes

Stuffed Peppers — lunch recipes 

Stuffed Peppers

Stuffed Peppers


Stuffed Peppers is one of the most favorite dishes in our family. Juicy, filled with fresh peppers minced meat with rice, carrots and tomatoes, generously poured cream. Excellent tasty dish, flavors which make family by tenfold leap in the kitchen waiting for delicious stuffed peppers


  • sweet pepper — 8 pieces
  • stuffing (pork + beef) — 500 g
  • Figure 24 tablespoons
  • Onion — 1 piece
  • Carrot — 1 piece
  • tomatoes — 23 pieces
  • garlic — 1 clove
  • Greens of dill (or parsley)
  • tomato sauce — 2 tablespoons
  • sour cream — 3 tablespoons
  • salt, pepper


To begin, prepare stuffing. Rice fill in with water and boil until tender. Slice theonion, carrot, grate on large grater. In a frying pan heat some vegetable oil, add onions and saute slightly, add the carrots and simmer vegetables until soft. To add the minced meat rice and stir. Add the roasted onions with the carrots, salt and pepper.
The tomatoes make a cruciform incision, place tomatoes in boiling water for a few seconds, then immediately in cold water and remove skin. Slice the tomatoes fine dice and add the minced meat. Add finely chopped dill and squeeze the garlic clove (or finely chop), stir.
Pepper clean the seeds, rinse and fill with stuffing. Saucepan with a thick bottom lightly grease with vegetable oil and fold the stuffed peppers. Connect the tomato sauce with sour cream, add about Paul gallon of water, stir again, salt the sauce and add black pepper to taste. Pour over the stuffed peppers received sauce, cover and simmer on low heat 11,5 hours. Ready peppers and serve with sour cream.
 Another wonderful vegetable recipe — Stuffed Zucchini
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