Super Tasty Stuffed Peppers

31/08/2017
Topato
fromTopatoNovice339956945
"One of the most beloved traditional recipes for stuffed peppers, skillfully prepared by Svetlana. In other words - extravagance in a plate."
Preparation30 min.
Cooking40 min.
Тotal70 min.
Servings6
Cook
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Ingredients

  • mince - 17.5 oz (500 g), or pork
  • peppers - 10 - 12, medium - sized, cleaned
  • rice - 1 cup
  • all purpose spice - 2 tbsp, vegetable mix or chicken broth
  • onions - 2 heads
  • carrots - 1 - 2
  • tomatoes - 5 - 6
  • paprika - 1 1/2 tbsp
  • savory
  • black pepper
  • oil
  • soy sauce
  • garlic - 1 - 2 cloves or powdered
  • yoghurt - 2 cups (500 g)
  • flour - 1 - 2 tbsp
  • eggs - 2
  • salt - if needed

Preparation

Filling:
Braise the finely chopped onions, carrots and vegetable spice in oil. Braise the mince as well until it crumbles or the finely chopped pork. Add 1/2 tbsp paprika and 1 grated tomato, the rice, savory, black pepper and soy sauce. Add water in a 1:3 ratio of rice to water. Boil while stirring nonstop until nearly ready (to a not too thick creamy risotto).

Topping:
Cover the bottom of the tray with grated fresh or canned tomatoes, oil, 1 tbsp paprika, salt (or chicken broth or vegetable spice), black pepper. If you have filling left over, add it as well. Add a few chopped garlic cloves or powdered garlic. Stuff the peppers with the filling, arrange in a tray, pour in water to cover them 2/3 of the way up. Bake in a preheated 482°F (250 °C) oven. Take them out and pour on the topping. Return to the oven for another 10 min.

Curdled topping:
Dilute the flour with yoghurt. Add the eggs and pour this over the cooked peppers. Use fresh parsley for decoration.

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