Meat-stuffed peppers Meat-stuffed peppers

Description

These meat-stuffed bell peppers are prepared in a classic home-style way: sweet bell peppers are generously filled with a juicy mix of half-fat pork, pork fat, tender boiled rice and sautéed vegetables. The result is a rich, aromatic dish that turns into a full hot meal with minimal effort.

Fried onion and carrots add sweetness and depth of flavor, while rice makes the filling soft and satisfying. Light seasoning with salt and ground black pepper and frying in refined sunflower oil complete the balanced taste. Just stew the peppers in a simple sour cream and tomato sauce to get a restaurant-quality plate at home.

Cooking method:

Fry a finely chopped onion for 2-3 minutes in a pan with sunflower oil or butter. Add 2 finely diced carrots and fry for a further 5-7 minutes. Mix together 4 tbsps sour cream with 1 tbsp tomato puree and add to the pan with the stuffed peppers. Add water to the same height as the peppers, place lid on the pan and leave to simmer over a low heat for 40 minutes from defrosted or for 2 hours from frozen.