According to this recipe, juicy peppers are obtained in which there are a lot of fillings and they can be cooked whenever you want. Especially in winter it will be relevant!
I will also tell you three sauces, methods for stewing or baking stuffed peppers.
Ingredients:
1 kg sweet bell pepper
600 gr. minced meat
1-1.5 cups boiled rice
1 large onion
3-4 medium tomatoes
1 tbsp. l. seasoning mixtures (ground black pepper, paprika, etc.)
1 hour l. salt
2 tbsp. l. semolina
How to cook:
1. Bulgarian peppers (I wanted to do exactly the red ones) must be soaked in warm water for 1 hour so that they are saturated with moisture and the dirt will go away better.
2. Cut the stalk with a knife and use your fingers to remove the seeds from the pepper pods. Rinse each pepper and shake out all moisture from it.
3. For the filling, boil the rice in salted water. Any rice will do, except steamed rice. Maybe I just don’t like it in minced meat, but somehow it doesn’t "stick" with meat and constantly stays from it, as it were, separately.
There is no need to rinse hot rice. But you need to cool it.
2. Cut onions and fresh tomatoes into small cubes. Why are they in the filling? For beauty! And also for the juiciness of minced meat.
3. Put rice, onions, tomatoes in a bowl with minced meat (I have pork). Add salt, seasonings and semolina. This is the secret ingredient.
Flour also "glues" the minced meat and other products well, but only semolina when cooking peppers will slightly swell and fill the entire pepper from the inside. So there will be a lot of filling, it will not fall out in the process or on the plate.
You can use grated cheese for the same purpose. It turns out very tasty and festive. But a little expensive. Semolina is more optimal.
4. Knead the minced meat and leave for 30 minutes.
5. Fill each pepper with a teaspoon filling.
Important! The tighter the filling is tamped, the better. The pepper will expand, fill and will not pop out during cooking.
6. Put the finished peppers in a bag and put them in the freezer to freeze.
Since I have peppers of different sizes, I did not manage to lay them neatly. I had to take it out of the bag and put it in a "column" in a baking dish.
In this form, they froze overnight, and only then ended up in a bag.
How to cook homemade frozen peppers?
Method number 1
Fry the carrots with onions. Pour in a mixture of sour cream and tomato paste, add the required amount of water, salt, pepper and boil until thick.
Pour the sauce over the peppers in a saucepan or in a mold and then cook for 40 minutes on the stove or 1 hour in the oven.
Method number 2
Just mix tomato paste or sour cream (mayonnaise) with water and a little flour. Add spices and boil. Pour the sauce over the peppers, simmer for 30-40 minutes over low heat.
Method number 3
Place the peppers in a baking dish. Pour in a little water - no more than 1/3 cup. Salt, add spices and seasonings to taste.
Put 0.5 tsp for each pepper. l. butter.
Cover the dish with peppers with foil and put the oven preheated to 180 degrees for 30 minutes. Then remove the foil.
Make a net of mayonnaise over the tops of the peppers, or brush with sour cream and sprinkle with grated cheese. You can put cheese slices at a time or use brine cheese. And for another 15-20 minutes in the oven.
The peppers are ready!
Enjoy your meal!
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Thanks for reading to the end!