Stuffed Peppers

Stuffed peppers are a delicacy that brings back the flavors of childhood and festive family meals. We start by thoroughly washing the peppers, choosing the meatiest and healthiest among them. We cut a lid from the top, which will allow us to remove the stem and seeds, thus leaving room for the tasty filling. It is important to ensure that the peppers are perfectly clean so that the filling is well integrated.

In a pan, we sauté the finely chopped onion in a little hot oil until it becomes glassy. Here, we add sweet paprika, which will give an intense flavor and vibrant color to our dish. We continue with the rice, stirring constantly to evenly coat it with oil and lightly fry it. It will absorb the flavors from the pan and become flavorful. Once the rice is sautéed, we add tomato paste, which will bring an extra freshness and acidity.

Considering that the peppers we are using are already spicy, we decide not to add pepper. We mix all the ingredients well, then transfer them to a bowl where we will add minced pork or beef, a fresh egg, salt, and two tablespoons of sarmale seasoning. We mix everything with our hands until all the ingredients are well integrated. The filling should be dense but not excessively compact, to allow for even expansion of the rice during cooking.

We fill each pepper with this mixture, being careful not to leave gaps, but also not to overfill, as the rice will expand. On top of each pepper, we place a thin slice of tomato, which will add a fresh taste and help retain moisture during baking. In a tray, we arrange the stuffed peppers, then add water, two tablespoons of oil, and a teaspoon of vegeta. These will contribute to forming a natural sauce during baking.

We preheat the oven to 180 degrees Celsius and place the tray with peppers inside. We let them bake until the water has almost completely evaporated, and the peppers become tender and fragrant. It is important not to make a sauce, but to keep the dish drier to highlight the full flavor of the peppers and filling. Once ready, we serve them warm, enjoying every savory bite. This is a recipe that not only satisfies the taste buds but also brings a touch of nostalgia to our table.

 Ingredients: about 15 medium-sized bell peppers, 500g minced meat (pork and beef mix), 100g rice, 1 small onion chopped and sautéed in 2-3 tablespoons of oil, 2 teaspoons sweet paprika, 3 tablespoons tomato paste, 1 egg, salt, spices for stuffed cabbage.

 Tags:  eggs onion meat rice tomatoes pepper oil life pig gluten-free recipes lactose-free recipes recipes for children