Stuffed Peppers with Turkey Liver and Meat with Vegetable Salsa
⏳ Time
1 hour 30 minutes
🥕 Ingredients
14
🍽️ Servings
12
Description
Stuffed Peppers with Turkey Liver and Meat with Vegetable Salsa
Ingredients
- Orange Bell Peppers - 14 pieces
- Turkey - 14.1 oz
- Chicken fillet - 14.1 oz
- Lentils - 7.1 oz
- Garlic - 9 cloves
- Onion - 4 heads
- Tomatoes - 3 pieces
- Eggplants - 2 pieces
- Spinach - 1 bunch
- 20% Sour Cream - 8.5 oz
- Parsley - 1 bunch
- Olive Oil - 2 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Pre-cook the lentils. You will need 200 grams.
Step 2
Wash the peppers, cut off the tops (do not discard), clean out the insides, set aside two peppers, blanch the remaining ones in boiling water for two minutes. Drain the water and cool the peppers.
Step 3
Pass the turkey liver, turkey meat, 2 onions, 4 cloves of garlic, and 1 tomato through a meat grinder with a coarse grate.
Step 4
Knead the filling well, add the cooked lentils, season with salt and pepper. You can add 50 g of cognac. Feeling generous with the filling? Add it inside, and things will go faster and be more fun.
Step 5
Stuff the peppers with the filling, close with the tops, place in a pot, pour in hot water, and cook covered on low heat at a gentle simmer for 20 minutes. You can add any tomato sauce to the water, like 'Krasnodar' or if you prefer it spicier, 'Horseradish Sauce'; there's plenty of room for experimentation.
Step 6
Peel the eggplant. Dice the tomatoes, peppers, eggplant, and onion, crush the garlic with the flat side of a knife.
Step 7
Heat olive oil in a pan, sauté the onion and garlic for 2 minutes, then add the eggplant, fry for 5 minutes, and add all the other vegetables. Simmer uncovered for 15 minutes. Turn off the heat, add roughly chopped spinach, and mix.
Step 8
Place the salsa on a plate, then the finished stuffed pepper, and garnish everything with parsley or spinach leaves, adding a spoonful of sour cream to each plate.
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