I hadn’t made stuffed peppers in a while. Although they are not difficult to prepare, they are incredibly tasty. I like that once they are in the oven, I can attend to other things, like having a beer :). Not to mention that my kitchen smells like the winter holidays. I love cooking in the oven precisely for the aromas that fill my kitchen and home.
This recipe is quite easy to prepare and can be adapted to your liking. For example, you can use pork, beef, chicken, or even turkey. This time, I made a mix of chicken, pork, and beef.
Let’s get to work!
Stuffed peppers
This recipe is a breeze and a treat. Just mix some meats, veggies, and rice, stuff it all into bell peppers, and let the oven do the hard work while you relax with a beer. In no time, your kitchen will smell like the holidays, and you'll have a delicious dish that's sure to impress. Enjoy your stuffed pepper therapy session!
Medium
Equipment
1 tray or a tall pot
1 spoon
1 pan
Ingredients
8 red bell peppers or whatever color you want- 250 g minced beef
- 250 g minced pork
- 250 g minced chicken
- 800 g onion
- 4 carrots
- 250 g rice
- 150 ml tomato juice
- 2 green dill
- 5 tbsp sunflower oil
- salt to taste
- ground black pepper to taste
- 200 ml sour cream optional for serving
Instructions
- We clean and thoroughly wash the vegetables. After that, we chop them finely. I used a food processor to chop them more quickly.Once chopped, we sauté them lightly in oil in a deep pan. After the onion has softened, we add the rice and cook for another 5-8 minutes, stirring continuously. Finally, we set the pan aside and let it cool.
- In a large bowl, we put the minced meat together with the finely chopped dill. We add salt and ground black pepper and begin to mix.We also add the vegetables along with the rice from the pan, continuing to mix.
- We wash and clean the bell peppers, then start filling them with the mixture we just made.We begin placing the peppers one by one in a deep tray, making sure they stand upright. I didn't have such a tray, so I used two pots (without lids) that are oven-safe.On top of each pepper, I added a teaspoon of tomato sauce, sprinkled with salt and ground black pepper.I poured water into the pot, covering about one-third of the height of the peppers. Be careful not to add too much water, as the peppers might tip over and the filling could spill out.
- Finally, we put them in the oven and bake for about 1 hour and 30 minutes at 170-180°C (340-355°F).We like to eat them with sour cream.Enjoy your meal!
Notes
Don’t forget that you can also make them over normal heat, you don’t necessarily have to bake them in the oven.
Nutrition
Calories: 534kcalCarbohydrates: 46gProtein: 22gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 0.4gCholesterol: 86mgSodium: 98mgPotassium: 944mgFiber: 6gSugar: 12gVitamin A: 9083IUVitamin C: 166mgCalcium: 89mgIron: 2mg
Tried this recipe?Let us know how it was!
