Stuffed peppers with smoked neck

Delicious Stuffed Peppers with Smoked Pork Neck Recipe

Preparation time: 30 minutes
Cooking time: 50 minutes
Total time: 1 hour 20 minutes
Servings: 4-6

Stuffed peppers with smoked pork neck offer a perfect blend of flavor and tradition, making it a beloved dish in many kitchens. This recipe combines the intense taste of smoked meat with the sweetness of peppers, providing a culinary feast that not only satisfies the taste buds but also brings a sense of warmth and comfort. Additionally, the filling of rice, vegetables, and spices will turn every bite into an unforgettable experience.

Ingredients

- 9-10 large bell peppers
- 600 g smoked pork neck
- 150 g rice
- 1-2 onions
- 1-2 young carrots
- 1 bunch of dill
- 1 bunch of parsley
- 300 ml tomato juice
- 50 ml ketchup
- 3 tablespoons flour
- 1-2 teaspoons sugar
- 200 ml sour cream
- 2-3 tomatoes
- Salt, pepper, paprika
- 2-3 bay leaves
- 50 ml oil

Preparing the Ingredients

1. Choose the right peppers: Opt for bell peppers that are evenly shaped and vibrantly colored. Larger peppers are easier to stuff and provide an appetizing appearance.

2. Cleaning the peppers: Cut off the tops of the peppers and carefully remove the seeds. This step is essential for ensuring an even filling and pleasant texture.

3. Cutting the meat: Dice the smoked pork neck into small cubes. Choose quality meat, as the smoky flavor will enhance the dish's taste.

Preparing the Filling

1. Sautéing the vegetables: In a pan, add 2 tablespoons of oil and sauté the finely chopped onion. Add a little water to help it soften without browning too much. This will add sweetness to the filling.

2. Adding the tomatoes: Incorporate ketchup or peeled and chopped tomatoes. Let it simmer for a few minutes to combine the flavors.

3. Including the rice and spices: Add the rinsed rice, sliced mushrooms (if using), and your preferred spices (salt, pepper, paprika). Let it cook until the liquid reduces, stirring occasionally.

4. Preparing the filling: In a blender, place the chopped carrot and blend for 2-3 seconds. Then add the diced pork neck and blend again for 10-12 seconds. Transfer the mixture to a bowl and add the chopped herbs. If desired, add a cube of mushroom concentrate. Mix well to combine the filling.

Stuffing the Peppers

1. Fill the peppers: Use a spoon to fill each pepper with the pork and rice mixture, being careful not to overstuff them.

2. Preparing for cooking: In a hot pan with oil, place the peppers upright and let them brown slightly. This method will create a crust that makes peeling easier.

Cooking the Stuffed Peppers

1. Arranging in the pot: Place the stuffed peppers on a bed of tomato slices in a pot or deep baking dish. Add enough water and tomato juice to cover them, along with the remaining tomato slices.

2. Final seasoning: Add the bay leaves and cover with a lid. Simmer the peppers on low heat for about 30 minutes.

3. Preparing the sauce: In the pan where you browned the peppers, add the remaining juice, tomato juice, sugar, paprika, and flour dissolved in water or juice. Mix well, but do not boil, as the sauce will be added over the peppers in the pot.

4. Finishing the cooking: Pour the sauce over the peppers and bake in the oven at 180°C for about 20 minutes, until the sauce thickens and the peppers are nicely browned.

Serving the Dish

Stuffed peppers with smoked pork neck are served warm, garnished with sour cream and freshly chopped herbs on top. This combination will enhance the dish's flavor and make it visually appealing.

Practical Tips for Perfect Results

- Testing the peppers: Ensure that the peppers are clean and free of cracks to prevent the filling from leaking.
- Customizing the filling: You can vary the filling by adding other ingredients, such as feta cheese, olives, or even nuts, for an interesting texture.
- Adjusting the spices: Experiment with different spices, such as cumin or bay leaves, to add depth to the flavors.

Nutritional Information

This dish is rich in protein due to the smoked meat and provides a good dose of fiber from the vegetables and rice. Approximately 400-500 calories per serving, depending on the amount of sour cream added.

Frequently Asked Questions

1. Can I use chicken instead of pork neck?
Yes, chicken is an excellent alternative and will provide a different, yet equally delicious flavor.

2. How can I store the stuffed peppers?
They can be stored in the refrigerator in an airtight container for 2-3 days. They can be reheated in the microwave or oven.

3. Can I freeze the stuffed peppers?
Yes, the stuffed peppers can be frozen before cooking. You can thaw them before cooking or put them directly in the oven, extending the cooking time.

4. What side dish pairs best?
A fresh salad or mashed potatoes are excellent side dishes that perfectly complement this dish.

This stuffed pepper recipe with smoked pork neck not only adds flavor to family meals but can also become a festive dish that impresses guests. So, put on your chef's apron and get ready to delight your taste buds! Enjoy your meal!

 Ingredients: 9-10 medium bell peppers, 600 g smoked pork neck, 150 g rice, 1-2 onions, 1-2 young carrots, 1 bunch of dill and parsley, 300 ml broth, 50 ml ketchup, 3 tablespoons flour, 1-2 teaspoons sugar, 200 ml sour cream, 2-3 tomatoes, salt, pepper, paprika, 2-3 bay leaves (optional: 1 mushroom stock cube or a few champignon mushrooms), 50 ml oil.