How to Make Stuffed Peppers: A Simple Recipe

Stuffed peppers are a true culinary masterpiece. Every home cook has her own secrets: some insist on adding fragrant herbs, some prefer a meat-only filling with no grains, and some achieve a special piquancy with tomatoes. Barnaul resident Marina Nartova shares her tried-and-tested experience of preparing this dish.

Few people know it, but the roots of this recipe go back to southern France. Originally, it was not peppers that were stuffed there, but tomatoes, which in taste and method of serving resembled the treat we are used to. To make the dish truly restaurant-quality, it is important to choose the right ingredients.

What you will need:

Bell peppers (it is best to choose red ones — they are sweeter);

Lean ground meat (beef or lean pork is ideal);

200 g of rice;

Onion and carrot;

Tomato paste or fresh tomatoes;

Vegetable oil, bay leaf, and spices.

If you do not like the tartness that tomatoes give, there is a great trick: add more sautéed onion to the filling.

The cooking process:

Preparation: Rinse the peppers thoroughly and carefully remove the core with the seeds.

Filling: Boil the rice until half-cooked. Fry the onion and carrot in a pan until golden. Mix the ground meat, rice, and sautéed vegetables, add salt and your favorite spices.

Assembly: Fill the peppers with the stuffing. An important nuance: do not pack them too tightly, or the vegetable may crack during cooking.

Baking: Arrange the peppers on a baking sheet, add a little onion and a bay leaf on top for aroma. Put them in the oven for 30–40 minutes.