Stuffed Peppers

Hello Gourmands out there!

It’s that time of the year for students. Final Exams Week which should hopefully justify the lack of posts on this blog. Despite all the papers, exams and presentations due this week, I still always find time to cook.

This was one of the first recipes that I actually learned from my mum. Meat stuffed green peppers is not only a popular russian dish but as well one of my dad’s favorite so if there was one thing that I had to learn how to cook growing up, it was that. This recipe is really easy and fast. There are a lot of variations to this recipe but the one below is the one I like best.

Ingredients: 6 large green bell peppers,1 pound ground beef (you can also instead mix half a pound of ground beef with half a pound of ground pork),1/2 cup cooked rice (or 1 bag if you, like I do, use boil in a bag rice), 1 carrot, 1/2 yellow onion, 1 can of diced tomatoes, 1 cup of sour cream, 1/2 cup tomato paste, 3 cups water, 1 cup chicken stock, salt and pepper

Start by cooking the rice. I use the boil in the bag rice but you can just cook 1/2 cup of regular white rice.

Meanwhile you can start chopping half a yellow onion and grating 1 long carrot.In a skillet, on a medium heat, add olive oil and the chopped onion and carrot.

Saute until the onions become golden

Next cut the tops off the peppers and remove the seeds.

In a bowl, mix the ground beef, the sauteed carrots and onions and the cooked rice.

Add 1/2 cup of sour cream, salt and pepper. Mix everything together.

Stuff each pepper with the mixture and place all in a large pot. Since I live with only one other person,we don’t have big pots and so I cooked 3 peppers in one pot and 3 peppers in another one.

On a medium to high heat start cooking the peppers. Add 1 can of diced tomatoes with all the juice in the can to the pot. Next pour 1 cup of chicken into the pot.

Next Add 3 cups of water, 1/2 cup of sour cream, 1/2 cup of tomato paste and salt and pepper.

Cook uncovered for 10 minutes on medium to high heat and then covered for 20 more minutes. Enjoy!


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Filed under Main Course, Meat

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