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Stuffed bell peppers


That amazing dish takes a bit longer to prepare the filling and to actually fill each of the peppers – but if you try it once, the chance to cook it again is very high…

Ingredients: (Servings: depending on the number of peppers)

•    ¾ lb beef minced meat plus ¼ lb pork minced meat
•    1 middle-sized onion
•    2-3 large carrots
•    2 middle tomatoes
•    ½ to 2/3  cup rice (for this amount of minced meat)
•    1 zucchini
•    Herbs: Sage, savory, mint, dry garlic, salt and black pepper
•    Vegetable oil – 2-3 tsp
•    5 spoons of butter

These ingredients are to fill about 10-12 larger-size bell peppers, any color. Red and yellow ones have slightly sweeter taste


 Directions for preparation:

•    You take a pot big enough to hold all the ingredients (except the peppers and the zucchini). The carrots and the tomatoes have to be grinded; the onion needs to be in small cubes.

•    First you put the butter and the minced meat to simmer for about 7-10 min. Then you add the carrots for about 2 min; then you add the onions; then the tomatoes and the seasonings. This has to simmer for about 7-10 min.

•    Then you add a large glass of water that needs to boil together with the mixture, and you add the vegetable oil at this point. When it starts boiling, you add the rice  and stir in for about 5 min (until the water is soaked in the rice).

•    Then you take the pot off the range and let it stay for about 10 min.

•    You need  6-10 middle size bell peppers – you have to take the top part of the peppers carefully and clean them out of the seeds, without causing cracks in them. Then you fill the peppers with the above prepared mixture until you reach about 7/8 of the pepper (about 1/8 has to remain empty). The so filled pepper should be topped with a circle from the raw zucchini.



•    The peppers are placed in a pot one next to the other – there should be no chance for the peppers to spill over. Then you have to fill the pot with water until you reach the edge of the pepper (but do not cover them with water!). You have to boil them on the range top for about 45-50 min.




You will be awarded for the hard work preparing these stuffed peppers with their great taste. Bon Appétit!

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The peppers go perfectly with the following sauce:

1 lb plain yogurt (low fat, we love "Mountain High")
5 oz. flour
3 tbsp. butter
2 eggs
1 teasp. sweet red paprika
1/2 oz. dry garlic
some dry parsley
some sea salt
1 1/2 cups water

Beat the eggs in a bowl, adding the yogurt - try to whisk them into a homogeneous mixture. Add the paprika powder while stirring. Add just 1/2 cup of water, stirring all the time.

The flour should be added by a small tea spoon, in very small quantities, stirring on an on. Stirring actually makes the perfect sauce in this case :) The garlic goes last of all the dry ingredients, alongside with the parsley and the salt.

The last step is to add the remaining 1 cup of water.

You put the butter in a pan to melt - it needs to get light brown. Then add the above-prepared mixture while stirring in the pan constantly. After entire mixture is in the pan, keep cooking it for about 3-4 min. until it starts to thicken.

You can make the sauce as thick as you wish - just remember: don't stop stirring until taking it off the heat.

On the photos below you can see how the sauce stays on top of the pepper but it tastes even better!