Stuffed Bell Peppers

Making stuffed bell peppers is actually quite simple. It’s best to choose thick, sturdy peppers with a flat bottom so they can stand easily in the pot. The classic filling includes ground meat, sautéed vegetables, and rice, while the sauce is usually tomato-based. You can also double the filling and freeze it — then next time, the dish comes together in just minutes 

Ingredients

• 6–8 bell peppers (medium size)

• 500 g ground meat (I like a mix of chicken and pork)

• 1/2 cup basmati rice

• 1 medium onion

• 1 medium carrot

• 5–6 medium mushrooms (optional)

• 2 tbsp tomato paste

• 1 tsp sugar

• salt, pepper, paprika

• a small bunch of herbs (parsley or cilantro)

• bay leaf

• vegetable oil for frying

For the sauce (option #1)

• 2 cups boiling water

• 1 tbsp tomato paste

• 1 tsp sugar

• salt, pepper to taste

For the sauce (option #2)

• 2 cups boiling water

• 1/4 cup ketchup

• salt, pepper to taste

Steps

1. Cut off the tops of the peppers, remove the seeds, and keep the tops

2. Dice the onion, grate the carrot, cut mushrooms into medium pieces, and chop the herbs

3. Sauté the onion in vegetable oil until translucent

4. Add carrot and mushrooms and cook, stirring, until lightly golden

5. Add tomato paste, 1/4 cup water, sugar, and salt to taste

6. Add the sautéed vegetables to the ground meat

7. Add rinsed rice and herbs, season with salt and pepper, and add a little boiling water if needed to loosen the mixture

8. Fill the peppers with the stuffing and place them in a pot

9. If any filling remains, form meatballs and add them to the pot

10. Add a few bay leaves

Sauce

11. Mix all ingredients for the chosen sauce option

12. Pour the sauce over the peppers and cover each pepper with its top

13. Simmer on low heat, covered, for about 30 minutes

Alternatively, cook in a pressure cooker for about 7 minutes