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Stuffed peppers

Stuffed peppers

    

Classic stuffed peppers.

Cook

No. of servings

12

Ready in

Difficulty

medium

 

 

bay leaf4pcs4pieces
chicken egg1pc1piece
flour medium3.5oz100grams
ground black pepper0.5tsp½teaspoon
minced pork meat1.8lb800grams
olive oil3tbsp3tablespoon
onion4.25oz120grams
paprika1.8lb800grams
rice7oz200grams
salt4tsp4teaspoon
sugar granulated4.25oz120grams
tomato paste1.6quart1.5litre
vinegar1tbsp1tablespoon
water1.6quart1.5litre
water6.75tbsp100milliliters

1. Preparation of rice and peppers

rice 7 oz (200 g)  salt 1 tsp  paprika 1.8 lb (800 g)

Cook the rice and let it cool. Wash the peppers, cut the tops off and carefully scoop seeds from cavities. Do not damage the peppers.

Preparation of rice and peppers

2. Preparation of the filling to peppers

onion 4.25 oz (120 g)  olive oil 3 tbsp  minced pork meat 1.8 lb (800 g)  chicken egg 1 pc  ground black pepper 0.5 tsp  salt 1 tsp

Peel an onion, chop it and cook in olive oil. Put cool rice in a bowl, add minced meat, egg, ground black pepper and cool onion.

Preparation of the filling to peppers

3. Filling of peppers

flour medium 1.75 oz (50 g)

Gently press the mixture into prepared peppers. Dip the mixture on top of the pepper in fine flour. Form small balls from the remaining mixture and coat them gently in the flour, too.

Filling of peppers

4. Preparation of tomato sauce

tomato paste 1.6 quart (1500 ml)  water 1.6 quart (1500 ml)  salt 2 tsp  vinegar 1 tbsp  sugar granulated 4.25 oz (120 g)  bay leaf 4 pcs  flour medium 1.75 oz (50 g)  water 6.75 tbsp (100 ml)

Pour tomato paste in a larger pot, add water, salt, sugar, vinegar and bay leaf. Bring to boil. In a smaller bowl prepare roux from water and flour. Pour roux into the sauce and bring to boil while stirring constantly.

Preparation of tomato sauce

5. Cooking

Carefully drop stuffed pepper and prepared balls in the boiling sauce. Cook covered for 1,5 hour. Occasionally, stir carefully. Prevent the balls from breaking or sticking to the bottom of the pot.

Cooking

6. Serving

Serve warm with steamed dumpling, boiled potatoes or with bread.

Serving

Bon appetit!

 

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