Stuffed Peppers with Meat and Rice
Seasonal bell peppers stuffed with a savory meat and rice mixture, simmered in tomato-sour cream sauce — hearty and satisfying.
Ingredients
- Bell pepper8pcs
- Minced meat500g
- Rice90g
- Water950ml
- Onion2pcs
- Carrot2pcs
- Sour cream50g
- Tomato Paste130g
- Salt2g
- Black pepper2g
- Paprika2g
- Garlic powder2g
- Oil3ml
- Dill5g
- Parsley3g
Steps
- 1
Boil rice until half-cooked, cool to room temperature.
- 2
Sauté onion and carrot, cool.
- 3
Mix minced meat, rice, half the sautéed vegetables, salt, and spices.
- 4
Clean peppers, remove seeds, fill with meat mixture.
- 5
Place peppers in pot, top with remaining vegetables.
- 6
Mix sour cream, tomato puree, water, salt, and pepper; pour over peppers.
- 7
Cover, bring to boil, simmer 40–45 min. Top with fresh herbs before serving.
Nutrition per serving
22gProtein
42gCarbs
15gFat
400Calories
