If you’re craving a hearty and flavorful dish, these stuffed peppers filled with a savory rice and minced meat mixture are perfect. The combination of tender peppers, seasoned filling, and a cheesy topping creates an irresistible meal that’s satisfying and easy to make.
Ingredients:
- 100 grams of rice (rinsed with water)
- 250 ml water (for cooking the rice)
- 3 bell peppers
- Vegetable oil (for greasing and cooking)
- Salt and pepper (to taste)
- 1 onion (finely chopped)
- 500 grams of ground meat (beef, pork, or a combination)
- 1 large carrot (grated)
- 1 tablespoon tomato paste
- 2 tablespoons soy sauce
- 1 teaspoon Provencal herbs
- 1 teaspoon salt
- 2 cloves of garlic (minced)
- 1/2 teaspoon pepper
- 100 grams cheese (grated)
- 2 tablespoons sour cream
- A bunch of fresh dill (chopped)
Instructions:
1. Cook the Rice:
- Wash the rice under cold running water until it becomes clear, to eliminate extra starch.
- In a small pot, add 100 grams of rice and 250 ml of water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 10 minutes or until the rice is partially cooked. Set aside.
2. Prepare the Peppers:
- Preheat your oven to 190°C (375°F).
- Cut the tops off the bell peppers and remove the seeds and membranes inside.
- Lightly grease the peppers with vegetable oil, then season with a little salt and pepper.
- Place the filled peppers in a baking dish.
3. Prepare the Filling:
- In a large pan, heat a tablespoon of vegetable oil over medium heat. Incorporate the diced onion and sauté until it becomes tender and translucent.
- Stir in the shredded carrot and cook for another 2-3 minutes.
- Stir in the minced meat, breaking it apart with a spatula, and cook until browned.
- Add the tomato paste, soy sauce, Provencal herbs, salt, garlic, and pepper. Stir well to combine.
- Once the meat is cooked through, add the partially cooked rice to the mixture and stir until evenly combined.
4. Stuff the Peppers:
- Spoon the filling into the prepared bell peppers, packing the mixture tightly into each pepper.
5. Bake the Peppers:
- Cover the stuffed peppers with foil and bake in the preheated oven at 190°C for 30 minutes.
- After 30 minutes, remove the foil and continue baking for another 10 minutes to let the tops brown slightly.
6. Add the Cheese Topping:
- Mix the grated cheese and sour cream together in a small bowl.
- After the peppers have baked for 40 minutes, remove them from the oven and top each pepper with the cheese mixture.
- Return the peppers to the oven for another 5-10 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve:
- After baking, take the peppers out of the oven and let them rest for a few minutes to cool down..
- Top with freshly chopped dill just before serving.
Conclusion:
These stuffed peppers are packed with a delicious and hearty filling that combines the richness of minced meat, rice, and vegetables with aromatic herbs. Topped with a creamy, cheesy layer, they’re a comforting and satisfying meal that’s perfect for any occasion. Enjoy this savory dish with your family or friends and savor each bite!