Stuffed Peppers III

Rice is the base of this delicious recipe, so the first step is to choose it carefully, ensuring we get a dish with a pleasant texture. We wash the rice well under a stream of cold water, removing any impurities or excess starch. After washing it, we soak it in hot water for 30 to 60 minutes, depending on how quickly we want to prepare the mixture.

In the meantime, we take care of the onion. We chop it finely and add it to the hot oil, letting it sauté until it becomes golden and slightly transparent. This will add extra flavor to our dish. At this time, we cut the carrots into small cubes, and we prepare the bell peppers (500 g): we clean them of seeds and cut them into suitable pieces. We also don't forget about the fresh parsley, which will provide a refreshing taste and a vibrant note. When the onion is ready, we add all the chopped vegetables over it, mixing well to combine the flavors. After adding the drained rice, we let everything sauté on low heat for about 10 minutes.

Now it's time to add the meat (it can be pork, beef, or chicken, depending on preferences), the tomato paste, and the spices (salt, paprika, pepper, and bay leaves). These can be adjusted according to everyone's preferences, making the dish personalized. We mix well and let it simmer on low heat for another 10 minutes, then set the mixture aside until we prepare the peppers.

To prepare the peppers, we put a large pot with 4-5 liters of water to boil. We add 3 tablespoons of vinegar and a teaspoon of salt. Once the water starts boiling, we wash the peppers well and clean them of stems, being careful to cut a 'cap' from the top, which will be used later. They are blanched in batches in the hot water for 1-2 minutes until they become slightly soft and change color. At the same time, we can also blanch the cabbage leaf, which will help hold the pepper filling.

When both the mixture and the peppers are ready, we prepare the pot in which we will boil them. We line the bottom of the pot with half of the cabbage leaf, and then we put 3-4 liters of water to boil. This will be added to the pot before placing the peppers on the heat. We fill each pepper with the prepared mixture, leaving a space of 5-7 mm for the cap, which is placed inside down. The stuffed peppers are nicely arranged in the pot, preferably in two rows.

After we finish filling the peppers, we cover them with the remaining sautéed cabbage leaves. Hot water is poured over them, up to halfway of the second layer of peppers. We put the pot on low heat and let it simmer covered for 2-3 hours. It’s good to taste from time to time, as the cooking time may vary depending on the size of the peppers and the pot used. In the end, we serve the stuffed peppers warm, with plenty of sour cream, to further enhance the flavors of this savory dish. This recipe is not just a delicacy but also an opportunity to gather the family around the table, enjoying together the goodies prepared with love.

 Ingredients: 30 medium-sized bell peppers, 700 g minced meat (I used beef), 500 g round-grain rice, 500 g carrots, 500 g bell peppers, 700 g onions, 5 bunches of parsley, 400 g tomato paste, 350 ml oil (my meat was very lean), 2 tablespoons salt (or to taste), hot paprika, sweet paprika, 2-3 bay leaves, pepper. For serving: Sour cream. For lining the pot: 7-8 cabbage leaves.

 Tags:  onion greenness meat carrots cabbage rice broth pepper oil sour cream life stuffed peppers gluten-free recipes