Food

Stuffed Peppers

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Stuffed peppers are a hearty dish that is quick and easy to prepare. Without much preparation and even with little cooking knowledge, this meal can easily be cooked for more guests.

The filling of minced meat and rice is made in just a few minutes and then stuffed peppers then simmer on the stove almost by themselves. An inexpensive dish with a hearty filling and a creamy, tomato sauce.

Stuffed peppers are quick and easy to prepare, even if you cook them for a large number of guests or store them in the freezer. The recipe is intended for 4 people and the preparation time is about 1 hour, but this is primarily the cooking time, where you don’t even have to stir the pot constantly.

Ingredients for 4 persons

– 4 large peppers
– 2 tomatoes
– 300g mixed minced meat
– 1 cooking bag of long grain rice
– 1/2 tube of tomato paste
– 1 carrot
– 1 egg
– 1 pinch of salt
– some pepper
– 2 tsp paprika powder, sweet
– 1/2 tsp medium-hot mustard
– cornstarch or flour (type 405)
– Water

Preparation of the stuffed peppers

  1. Wash the peppers and then cut around the stalk with a sharp kitchen knife or paring knife so that the whole stalk with the seeds can be pulled out.
  2. If there are any fiber residues or seeds left, they can be scraped out with a teaspoon. Rinse the inside of the peppers and set them aside.
  3. Peel the carrot, wash and cut into thin slices.
  4. In a bowl, mix the mince with the egg, salt, pepper, mustard, and rice.
  5. Everything must be kneaded well so that the filling is nice and flavorful.
  6. Then stuff the peppers by hand, but do not stuff too tightly so that the pod does not burst.
  7. Finally, put half a tomato on top of the filling and put all the peppers and the sliced ​​carrot in a saucepan.
  8. Cover the pods with water and crumble any remaining filling into small pieces and add to the pot, bring everything to a boil.
  9. Then turn the temperature down to medium and add the salt, pepper, and paprika powder to the cooking water and stir in carefully.
  10. Now add the tomato paste and mix it with the liquid in the pot. Then put a lid on the pot and let it simmer at medium temperature – about 40 minutes.
  11. In between, maybe check whether the peppers are still covered with liquid – otherwise top up with water.
  12. When the cooking time is up, mix cornstarch (or flour) with cold water in a cup (about half a coffee cup), pour this carefully into the pot, and at the same time mix the surface of the sauce with the sauce in the pot using a whisk or mixing spoon so that no lumps form.
  13. Then carefully stir everything again and boil until the sauce has the preferred consistency. The added rice keeps the filling fluffy and the tomato paste and carrot sauce taste fruity.

Useful additional knowledge about peppers

If you like, you can also add a bouillon cube or finely chopped soup vegetables to the sauce and cook them, which gives an aromatic aftertaste. It is nice that this dish is also suitable for the production of many portions – as long as you have a large pot. It is also extremely suitable as a supply for the freezer, after defrosting it either carefully heat it up in a saucepan at a low temperature or heat it up in the microwave. The stuffed peppers go well with rice or fresh bread.

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