Stuffed Peppers in Sour Cream Sauce

Main Dishes | European cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Stuffed Peppers in Sour Cream Sauce

Ingredients

Orange Bell Peppers - 8 pieces
Parboiled and wild rice blend - 2.8 oz
Pork Mince - 28.2 oz
Onion - 1.8 oz
Carrot - 3.5 oz
Tomatoes - 5.3 oz
20% Sour Cream - 3 tablespoons
Garlic - 2 cloves
Water - 1 cup
Vegetable Oil - to taste
Lemon-Pepper Mix - to taste
Salt - to taste

Step by Step guide

Step 1

Wash the green bell peppers, cut off the stems, and remove the seeds. Do not discard the stems.

Step 2

Boil the rice until half-cooked, drain it in a colander, and let it cool. You can keep the tomatoes in the pot with the rice to make peeling easier later.

Step 3

Prepare the sauce — in a deep skillet or a double-bottomed pot, sauté the onion in a small amount of oil (I diced it), then add the carrot, grated on a coarse grater.

Step 4

When the vegetables become soft, add the grated stems of the peppers and the diced peeled tomatoes. Season with pepper and salt. Simmer for a couple of minutes over medium heat.

Step 5

Add water to the pot, bring to a boil, and then add the sour cream. Simmer for a few more minutes.

Step 6

While the sauce is cooking, mix the minced meat with the rice and grated garlic, and tightly stuff the peppers. I did not add salt to the filling.

Step 7

Place the peppers in a deep baking dish and pour the hot sauce over them. Put in a preheated oven for 1 hour. It is advisable to turn the peppers occasionally, as the sides that stick out of the sauce may burn. Just to clarify — my oven does not have a temperature setting.