There are as many recipes as there are people in the world who cook stuffed bell peppers. To argue which one is better, which one is worse is useless. Everyone tastes what he is used to.
Nevertheless, I will crawl out with my five kopecks into public space: what if there is someone who loves the same thing as me?
I must say right away - peppers with thin walls, translucent, I do not really mind. These peppers are too small for stuffing - for my taste. In addition, many people do not like this dish for the simple reason that the pepper has a thin, tough skin, which begins to lag behind after cooking. This dislike is especially pronounced in children.
This skin is removed easily, but such skin is removed from thick, fleshy pepper, leaving much more fragrant pulp. And it tastes good!
In short, we take:
- Peppers - about 8-12 well, or at least two for each eater.
- Minced minced beef and pork. Why chopped? I don't know, it seems to me that the filling tastes better than minced meat rolled in a meat grinder.
- If you are too lazy to chop yourself (I'm too lazy), you can make minced meat with a blender. Submersibles do not succeed, but in the bowl of the combine - that's it. The main thing is to freeze the pieces of meat well before scrolling and do not overdo it with scrolling.
- Some rice. Washed but not boiled.
- A kilogram of tomatoes or a liter can of tomatoes in their own juice without the skin.
- Large sweet onion
- Medium carrot
- Celery steamed stalks
- Salt, pepper, spices to taste - which ones do you like
How we cook:
We turn on the oven - we need to heat it up to 180 degrees.
Punch half a large onion in a blender, mix onion puree with minced meat, salt it all, pepper and add raw rice to the minced meat. In the sense of raw, that is not boiled. As the rice will expand during cooking, keep this in mind. I can't tell you the exact proportions, everything is by eye.
We fill with this the "kegs" of peppers, previously cleaned of seeds.
We cut the second half of the onion into half rings, three carrots on a coarse grater, celery - cut into horseshoes, and fry all this in turn in a cauldron. Rather, we fry everything together, we just send everything in turn. First - the onion, it will become translucent - celery, it will be fried for a couple of minutes - the carrot. And so on until the vegetables are a little fried.
Add to fried vegetables either a can of tomatoes in their own juice, punched in a blender, or mashed tomatoes, which we make ourselves (blanch, clean, punch in a blender). Salt again (not so much, because the minced meat in the peppers is already salty), add seasonings.
We put our peppers in a cauldron, cover with a lid (if the lid does not fit snugly, then first cover the cauldron with foil), and send them to the oven for an hour and a half, depending on the size of the peppers.
And then - we get it and voila, bon appetit!