Stuffed peppers: a classic recipe

The classic recipe for stuffed peppers will be especially interesting for those who are just starting their culinary journey and want to master the preparation of traditional homemade dishes. What is presented below is just from this series! Stuffed peppers can, of course, be cooked any time of the year, but it's best done in the summer, when these vegetables are in high season. The fact is that the taste of local fruits is more expressive than imported ones, and the cost of the former is available to everyone. As for the stuffing of stuffed peppers, according to the classic recipe, it includes minced meat with rice. It turns out nourishing, tasty, home-like cozy!

Ingredients

• 12 sweet peppers of different colors
• vegetable oil - for frying
• salt
• For filling:
• 350 g minced meat
• 3-4 sprigs of parsley and dill
• 150 g rice
• onion - 1 large onion
• for the sauce:
• cream with a fat content of 20-30% - 600-800 ml
• 3-4 sprigs of parsley and dill
• garlic - 3 cloves
• green onions - 1 bunch
• 2 tbsp. l. tomato paste

Directions

1. Prepare the peppers for stuffing. Wash the pods, cut off the tops horizontally and carefully remove the pods with seeds. Keep the tops: they will be needed during the cooking process.
2. Minced meat and rice for stuffed peppers
3. Rinse the rice thoroughly, pour into boiling salted water and cook until half cooked, 7 minutes. Place the rice in a colander and let the water drain. Peel and chop the onions. Wash greens, dry and chop finely. Fry the onions in vegetable oil until golden brown, 3 minutes. Add greens and fry for another 1 minute. Mix rice, minced meat and onion with herbs. Salt and pepper.
4. Stuff the prepared bell pepper pods with the resulting mixture. Cover with set aside tops. Place in the dish in which you plan to bake the peppers.
5. Stuffed Pepper Sauce
6. Prepare the sauce for the stuffed peppers. Peel the onion and garlic, wash and dry the herbs. Chop the onion, garlic and herbs finely. Fry the onion and garlic in vegetable oil, 2 minutes.
7. Add tomato paste. Pour in cream, salt and pepper. Cook pepper sauce over low heat, 7 min. Add chopped greens. Stir and remove from heat.
8. Stew the stuffed peppers in the sauce
9. Pour the stuffed peppers with the resulting sauce and cook over medium heat, covered for 35 minutes. Allow the dish to cool slightly before serving (literally 10 minutes).