Stuffed peppers in the oven

Oven-baked stuffed peppers - a classic recipe, full of flavor, that brings back family memories and moments of conviviality. These stuffed peppers are an excellent choice for a family meal or a dinner with friends, and the combination of meat, rice, and vegetables is simply irresistible. Each bite blends the flavors of fresh ingredients, and the aroma that will spread through the house while they bake in the oven will surely whet your appetite.

Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 6

Ingredients:
- 1 kg minced meat (beef and pork mix)
- 200 g rice
- 3 medium onions
- 2 carrots
- 1 bunch of fresh parsley
- 1 bunch of fresh dill
- Salt and pepper to taste
- 3 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 eggs
- 2 tablespoons semolina
- 100 ml tomato juice
- 1 kg peppers (preferably bell peppers)
- 3 tomatoes (for decoration)
- 100 ml sour borscht
- Oil for greasing the pot

Preparation:

1. Preparing the ingredients: Start by washing the rice well under cold water until the water runs clear. This will help remove the starch and prevent the rice grains from sticking together. After washing, let it drain well.

2. Onions and carrots: Peel and finely chop the onions. Peel the carrots and grate them. In a large skillet, add a tablespoon of oil and sauté the onions over medium heat until translucent, then add the grated carrot and continue sautéing for another 5-7 minutes. Stir constantly to prevent burning.

3. Filling mixture: In a large bowl, combine the minced meat with the onion and carrot mixture, the drained rice, washed and finely chopped parsley and dill, eggs, semolina, tomato paste, thyme, salt, and pepper. Mix well to obtain a homogeneous composition. You can also use your hands to ensure all ingredients are well combined.

4. Preparing the peppers: Cut the tops off the peppers and remove the seeds. Wash them well under cold water and let them drain. This is when the peppers will reveal their perfect shape for stuffing.

5. Stuffing the peppers: Fill each pepper with the meat and rice mixture, leaving a little space at the top for the rice to expand during cooking. Slice the tomatoes and place them on top of each pepper to create a natural "lid."

6. Preparing the pot: Take a large pot and grease it with oil. Place 2 cabbage leaves at the bottom of the pot (this will prevent the peppers from sticking to the bottom and will add extra flavor). Carefully place the stuffed peppers in the pot.

7. Cooking: Mix the tomato juice with a little salt and the sour borscht, then pour the mixture over the peppers, topping up with warm water until the peppers are almost covered. Cover the pot with aluminum foil to retain moisture and help with even cooking.

8. Baking: Preheat the oven to 180°C and place the pot inside. Let it bake for about 1 hour or until the peppers become tender. It is important not to open the oven during baking, as this can affect the temperature and cooking time.

Helpful tips:
- You can experiment with different types of meat for the filling, such as chicken or turkey, for a lighter taste.
- If you prefer a vegetarian version, you can replace the meat with chopped mushrooms and add vegetables like zucchini or eggplant.
- For a more intense flavor, add spices like smoked paprika or cumin to the filling.
- These stuffed peppers are delicious even cold, so feel free to serve them the next day.

Frequently asked questions:
- Can I use instant rice? Yes, but it is recommended to reduce the cooking time, as instant rice cooks faster.
- Can I prepare the peppers in advance? Absolutely! You can stuff the peppers a day ahead and keep them in the fridge. When you're ready to cook them, follow steps 7 to 8.
- What can I serve with stuffed peppers? This dish pairs wonderfully with a fresh green salad or a serving of polenta.

Nutritional benefits: This dish provides an excellent source of protein from the meat, fiber from the vegetables, and carbohydrates from the rice. Additionally, peppers are rich in vitamins and antioxidants, making them a healthy choice.

I recommend trying this oven-baked stuffed pepper recipe and personalizing it to your taste. Don't forget to share it with loved ones and enjoy every bite! Bon appétit!

 Ingredients: 1 kg minced meat mix of beef and pork, 200 g rice, 3 onions, 2 carrots, parsley, salt, pepper, tomato paste, thyme, oil, 2 eggs, 2 tablespoons of semolina, dill, 100 ml tomato juice, 1 kg bell peppers, 3 tomatoes, 100 ml sour borscht.

 Tags:  stuffed peppers ground meat rice onion