Stuffed peppers


I received several messages from young housewives asking me a recipe for stuffed peppers. Undoubtedly, being a food so agreed by the Romans in the culinary repertoire of experienced housewives must be many, many variations of this kind. My version of stuffed peppers think it’s the simplest possible inherited the good and very, very little changed. As it did good my stuffed peppers on the plate, so I make myself on the stove, the oven did not ignite even more because this is the food of the season, so it is in the middle of summer when it’s hottest hot and I do not think stuffed peppers should be cooked for hours, like cabbage rolls, bass that are in our Banat says “wires in piparca” (ie stuffed in peppers: P). Good, so if all appeared by gardens, and the market, peppers beautiful, Romanian production, not to waste time and we started a good portion of stuffed peppers.

Stuffed peppers recipe

Preparation time: 0:20 hours
Cook Time: 1:00 hours
Total time: 1:20 hours
Number of servings: 6 servings
Degree of difficulty: Medium

Stuffed peppers Ingredients:

10-12 peppers, a medium size (7-8 cm. Long)
700 grams of ground meat (I use mixed, half pork, half beef, I used chicken or even turkey pt. As opposed to stuffed cabbage, stuffed peppers I do not like acids)
1-2 onions
1/2 cup rice (75-80 ml.) Round grain
1/2 bunch of dill
1/2 bunch parsley
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon sweet paprika or pepper (optional, I ask for color and flavor)
optional: 1 whole egg and 1 egg yolk only, but it goes without
3 bay leaves
Sauce: 250 ml. concentrated tomato broth, 3 tablespoons oil, 2 tablespoons flour, bay leaf, salt, pepper, sugar

Stuffed peppers Preparation:

First to introduce peppers come from their own garden, not just calibrate (some small, others plump) and almost all are somewhat higher than my preferences when it comes to stuffed peppers, but beautiful and healthy.

stuffed peppers for

1. First of all, remove the peppers are the spine of seeds, clean as possible and the ribs inside and wash well and allowed to drain and then with slits down.

2. Minced meat is put into a bowl (as I said, I used beef and pork).

1 cooking stuffed peppers

3. Chop onion and add the meat, add the rice, salt, pepper, paprika, chopped herbs (do not neglect the greens will bring freshness to the dish summer) and, if Horatii use, whole egg or yolk (egg has a definite role in the composition of meat and rice tie, but will strengthen a little, if you want a softer composition using only egg yolks or not put at all).

two cooking stuffed peppers

4. Mix all very well, until a homogeneous composition.

3 cooking stuffed peppers

5. The composition of meat and rice stuffed peppers tamp down on without him but completely fill (keep in mind that rice will swell to boiling).

4 cooking stuffed peppers

6. Arrange the peppers in a pot right with opening up. Separately, boil about 1 liter and a half of water. When water boils, pour over the peppers from the pot carefully, be just enough water to cover the peppers. Sprinkle a bit longer salt, add the bay leaves and place the pot on the fire.

To keep the fixed place peppers in boiling water, I tend to sit them over a saucer.

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