Favourite recipe for classic stuffed pepper simply cooked-baked in oven.
recipe,photo-recipe,rice,minced pork meat,paprika,Pork,Lactose-Free,Seasonal recipes
No. of servings
1 h. 30 min.
|all-purpose flour / plain flour||0||0|
|all-purpose flour / plain flour||0.75||oz||20||grams|
|ground black pepper||0.5||tsp||½||teaspoon|
|minced pork meat||15.75||oz||450||grams|
Wash the rice under the running water, fry in oil, season with salt and pour in hot water 1 cm above the surface. Cook until soft and let it cool.
Peel the onion, cut into small pieces and fry in oil.
In deep bowl put mince meat, add eggs, fried onion, salt and black pepper. Mix and add cooled rice. Mix properly again.
paprika 1.3 lb (600 g)
Remove the tops and seeds of the peppers and wash them.
Push meat-rice mixture in the peppers.
Tops of peppers soak in flour and place into the deep dish.
Make balls from remaining meat mixture, cover them with flour and add to peppers.
Blend flour, sugar and salt in tomato puree and water.
Pour the puree over the peppers in dish, cover and bake in oven for 45 minutes.
You can serve stuffed pepper with yeast dumpling or cooked potatos.