Stuffed peppers are a favorite dish in every Odessa family. I remember how this smell spread throughout the yard from every window all summer and autumn. Of course, each housewife has her own recipe for this delicious, aromatic and satisfying dish, but today I will show you what I was taught as a child by our neighbor - an old Jewish woman, who always had the most delicious food in the world on her table.
Ingredients:
Bulgarian pepper - 15 pcs.
Minced pork and beef - 700 g
Round rice - 1.5 cups
Large onions - 1 pc.
Large carrots - 1 pc.
Vegetable oil - 2 tbsp.
Salt to taste
Ch.m. pepper - taste
Tomato paste - 2 tablespoons
Sugar - optional
Preparation:
1. Prepare foods from the list. Wash the vegetables. Peel the peppers from seeds and stalks, onions from the husks, carrots from the peel. For a greater aroma, you can leave a couple of seeds in several peppers; when cooking, they will enhance the taste and smell of the dish.
2. Rinse the rice to clean water, transfer to a cauldron or stewpan, fill with water so that it slightly covers it, put on high heat, boil until half cooked. The water should boil off completely.
3. At this time, heat a small amount of refined odorless vegetable oil in a frying pan, put onion diced into it, fry for 2-3 minutes. When it becomes soft and sweet, add the carrots grated on a coarse grater. Fry until it becomes soft and sweet too.
4. Now transfer the fried vegetables and half-cooked rice to a large, convenient bowl and allow them to cool completely.
5. Only now add minced meat, salt and pepper. Mix the contents of the bowl well.
6. Fill the peppers with minced meat with rice and vegetables. Do not stuff them too tightly, because the rice will cook in the process, and if the peppers are thin-skinned, they may eventually crack and look not very beautiful in the finished dish.
7. Place all the stuffed peppers in a large saucepan. I fold, alternating them up and down, so they fit more and they become denser to each other. Pour water to the top so that it completely covers the peppers, put on fire, add a little salt. When the water comes to a boil, turn the heat down and cook for 30 minutes.
8. After a while, take a couple of tablespoons of the broth (in which the peppers are boiled) and dilute the delicious tomato paste in it, then pour the mixture back into the pan and cook for another 10 minutes.
9. Now the dish needs to be salt and pepper. We always add a little sugar to the gravy, this makes it tastier. Turn off the stove, cover the pan with the peppers and let them stand for 15 minutes before serving.
10. The stuffed peppers are ready. Arrange them in deep bowls in portions, be sure to pour with delicious gravy and do not forget about sour cream.
Enjoy!
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