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Stuffed peppers

Stuffed peppers


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For the beginning, I finely chopped the onion and put it to simmer, after which I added the minced meat.

Washed rice, chopped greens and spices: salt, pepper, chili, paprika, tarragon, I added them over the meat and mixed all the ingredients.

I stopped the fire and put the filling aside in a bowl.

I carefully chose the peppers to fill, to be as straight and beautifully colored as possible. I cut the back with the top of the pepper, to form the lids to cover the peppers at the end.

Because I also had a zucchini on hand, I cut it in half and scooped it out with a teaspoon to make room for the filling.

I was thinking of filling some tomatoes to tell you the truth, but I didn't have room in the bowl anymore ... I would have liked to fit them like this, a few peppers, a few tomatoes and a few pumpkins among them :)

I filled the peppers and zucchini, leaving a little space for the rice to swell a little when cooked, I added the tomato juice, diced and peeled tomatoes, salt, bay leaves and a cup of water, so that the peppers are well contained in juice and boil well.

I also sprinkled a teaspoon of sugar to combat the acidity of the tomatoes.

I didn't know until now why sugar is added to sauces prepared with tomatoes - I learned this from Laura Laurentiu, whose recipes I am happy to browse for inspiration.

I covered the peppers with their lids, and the pumpkins with the zucchini slices, I also covered the pot and put it to boil.

I didn't have to leave them much, because the filling was half cooked, to my advantage! :))

I enjoyed the peppers with a healthy spoonful of sour cream and greenery sprinkled over them.

Invite to the table, as an extra spoon is always found!