Stuffed Peppers II

Choose peppers that are approximately the same size, round and meaty, to ensure even cooking and a pleasant appearance. Wash them well under cold running water, remove the seeds and stems, then let them drain upside down to eliminate excess water. In the meantime, prepare the filling. In a pan, add a little oil and heat it over medium heat. Sauté a finely chopped onion until it becomes translucent and slightly golden. If you have meat that you want to grind at home, pass it through the meat grinder together with the sautéed onion to combine the flavors. If you have already ground meat, simply add it to the pan over the sautéed onion.

In another pot, blanch the washed rice in lightly salted water for 2-3 minutes, then drain it well. The rice will add a pleasant texture to the filling and will absorb the flavors from the meat. In a large bowl, mix the meat with the onion, rice, half of the chopped greens (parsley or dill), the egg, salt, and pepper, being careful not to mix too hard, so you keep an airy composition. Fill the peppers with this mixture, being careful not to pack them too tightly, so the filling has room to expand during cooking.

Place the peppers in a pot with the opening facing up, placing a slice of pepper on top of each. In another pan, prepare the sauce. Sauté the other chopped onion until golden, then add the flour and mix well. When the flour starts to turn yellow, pour in the broth and, if necessary, a little water, add the sugar and let it boil for a few minutes. Finally, add the sour cream, mix the sauce well, and remove from heat.

Pour the obtained sauce over the stuffed peppers and put the pot in the oven at medium heat for about an hour. At the end, you can optionally place tomato slices on top for an extra touch of freshness and color. Sprinkle the remaining greens and return to the oven for a few minutes until the tomatoes start to brown slightly. Serve the peppers warm, with generous sauce and, if desired, a spoonful of sour cream on top for a perfect taste. This recipe will not only delight your taste buds but will also bring a touch of warmth and comfort to every meal.

 Ingredients: - 10-14 peppers, depending on size - 500 g minced pork - 500 g minced beef - 1/2 cup rice - 2 onions - 1-2 eggs - 2 tomatoes, optional - 4 tablespoons oil - 2 tablespoons flour - 1/2 l broth - 1 teaspoon sugar or to taste - 8-10 tablespoons sour cream or full-fat yogurt - 1 bunch of fresh dill, finely chopped - 1 bunch of fresh parsley, finely chopped - salt - pepper - sour cream for serving, optional

 Tags:  tomatoes pepper flour sugar stuffed peppers gluten-free recipes