Stuffed peppers with ground beef and rice
Sweet bell peppers are the most suitable vegetable for stuffing. They have a convenient shape for filling and go well with both meat and vegetables and cereals. Today we are cooking a classic stuffing for this vegetable. On the table are stuffed peppers with ground beef and rice. This pepper is very tasty and thanks to the filling, it is also quite hearty. You can prepare it for both everyday lunch and festive table.
- 1 frying pan
- 1 knife
- 1 chopping board
- 1 mix bowl
- 250 g ground beef
- 150 g rice boiled
- 4 pcs bell pepper large
- 1 pcs onion small head
- 1 pcs hot pepper
- 70 g tomato paste
- 90 ml vegetable oil
- salt to taste
- Prepare the necessary ingredients.
- Take a large pepper, wash it, and cut it in half lengthwise. Do not remove the stems. Remove the seeds and internal partitions from the pepper halves.4 pcs bell pepper
- Peel and finely dice the onion. Remove the seeds from the hot pepper and also finely chop it.1 pcs onion, 1 pcs hot pepper
- The ground meat can be any, but the juiciest, tenderest, and moderately fatty filling is obtained from a mixture of beef and pork taken in equal proportions. Place the ground meat in a bowl, add the onion, hot pepper, and rice, salt to taste, and mix well. When kneading, add water little by little so that the filling is not dense but juicy and soft. If desired, you can add a little of your favorite spices, but in moderation, so as not to drown out the aroma of the bell pepper.250 g ground beef, 150 g rice, salt
- Carefully stuff the halves of the peppers, slightly crushing the minced meat.
- Heat oil in a deep skillet and place the peppers in it. Cover with a lid and fry for 10 minutes.90 ml vegetable oil
- While the peppers are frying, prepare the sauce. Dilute the tomato paste with water to the consistency of liquid sour cream and add a pinch of salt to prevent the sauce from being bland. Instead of tomato paste, you can use tomato juice if it is not too watery.70 g tomato paste
- Pour the tomato sauce over the peppers, reduce the heat, and simmer over medium heat until cooked. This will take about 25-30 minutes.
- Serve the cooked peppers on a plate with a side of rice, potatoes, boiled vegetables, or as a standalone dish, garnished with a sprig of parsley. Pour it with the sauce in which the peppers were stewed. Stuffed pepper will be even more delicious with sour cream or sour cream-garlic sauce. Enjoy your meal!
Calories: 509kcalCarbohydrates: 33gProtein: 14gFat: 35gSaturated Fat: 8gPolyunsaturated Fat: 13gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 44mgSodium: 182mgPotassium: 393mgFiber: 1gSugar: 2gVitamin A: 301IUVitamin C: 5mgCalcium: 28mgIron: 2mg