Stuffed peppers with chicken and pork
Let’s prepare a cozy home-made dish for a family dinner. Juicy, aromatic and tender stuffed peppers are good to cook during the vegetable season. This recipe for stuffed peppers offers a traditional filling option – minced meat with rice and vegetables. The dish does not require a side dish, stuffed peppers are self-sufficient.
It is always better to buy meat instead of ready-made minced meat, and cook the minced meat yourself. In this case, you know for sure that you are getting a quality product. Sweet peppers should be approximately the same size so that all the vegetables are cooked at the same time. It turns out very tasty, satisfying, aromatic and beautiful.
And you can always experiment with this dish, changing the composition of the filling to your taste. For example, ground beef can be replaced with chicken, pork or turkey. In addition to rice, you can use bulgur, pearl barley or buckwheat.
Ingredients for stuffed peppers with chicken and pork:
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Ingredients:
Bell peppers – 16 pcs.
Rice – 200 g.
Chicken fillet – 350 g.
Pork – 200 g.
Onions – 1 pc.
Carrots – 1 pc.
Tomato paste – 100 g.
Vegetable oil – 50 ml.
Water – 2 l.
Salt – 1 tsp.
Ground black pepper – 0.25 tsp.
Meat seasoning – 0.5 tsp.
Bay leaf – 2 pcs.
Black allspice – 3 peas.
Dill and parsley – 1 bunch.
Recipe for stuffed peppers with chicken and pork
Step-by-step instructions:
1. Wash the chicken fillet and pork pulp, dry off excess moisture with paper towels. Clean the meat from fat and films, cut into large pieces. Grind the meat into mince using a blender or meat grinder. Transfer the mince to a deep bowl.
2. Wash long-grain rice thoroughly, boil until half-cooked in salted water, discard in a sieve.
3. Add rice cooled to room temperature to the mince.
4. Peel the onion, cut into small cubes. Wash the carrots, peel, chop on a coarse grater. Put the vegetables in a frying pan with heated vegetable oil. Stirring occasionally, fry the vegetables over medium heat until soft.
5. Add sautéed onions and carrots to the filling.
6. For flavor, add ground spices and finely chopped dill and parsley. Salt the filling to taste.
7. Mix the ingredients thoroughly until smooth.
8. Wash the bell peppers and remove the seeds.
9. Fill the prepared bell peppers with the filling of meat, rice and vegetables. Place the stuffed peppers in a deep saucepan or multicooker bowl.
10. Mix the tomato paste with hot water, add salt to taste. Stir, pour the stuffed peppers with the prepared sauce. For flavor, add bay leaves and black allspice.
11. Simmer the stuffed peppers in tomato sauce under a lid for 40 minutes after boiling.
12. Serve the finished dish hot with sour cream and the sauce in which the vegetables were stewed.
Bon appetit!
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