Peppers stuffed with meat and rice in a saucepan

Step-by-step cooking

1. Step 1:

   

   How to put out peppers stuffed with meat and rice in a saucepan? Prepare the products. Take minced meat from any meat that you like. If you buy ready-made, choose high-quality, without additives. But it's better to make the stuffing yourself. I have beef, pork and chicken. If the bulbs are small, take two. Any rice will do. Take medium or small Bulgarian pepper. I used frozen pepper.

2. Step 2:

   

   Pepper, if you have it fresh, wash it. Carefully cut off the stalk, remove the seeds and partitions. If the partitions are left, they can be bitter and spoil the taste of the finished dish. Rinse the pepper thoroughly and dry it by placing it on a towel or napkin. I used frozen blanks. It is not necessary to defrost them, it is enough to get them out of the freezer before cooking.

3. Step 3:

   

   Boil the rice for the filling. How to cook rice? Rinse it several times, then pour water at the rate of one cup of rice 1.5 cups of water. First, bring the rice to a boil over high heat, then cook over low heat under the lid until all the water has evaporated. In this way, the rice will be cooked until half cooked, it will reach readiness when it is stewed in peppers. Cool it completely.

4. Step 4:

   

   Peel and rinse the onion and carrot. Grate the carrots on a coarse grater. Cut the onion into small cubes.

5. Step 5:

   

   For frying, take a saucepan or a deep frying pan. Heat a frying pan, carefully, so as not to get burned, pour vegetable oil on it and transfer the chopped onion. Fry over medium heat, stirring occasionally, for about 2 minutes.

6. Step 6:

   

   When the onion becomes softer and starts to turn golden, add grated carrots. Be sure to stir so that the vegetables are evenly fried and do not dry out. Fry for about 3 minutes. Completely cool the fried vegetables.

8. Step 7:

   

   Take a deep bowl in which it is convenient to knead the filling. Put the minced meat, rice, and half of the fried vegetables into it. Remove the other half of the vegetables for now, they will be needed later. Add salt, pepper and mix the filling thoroughly with your hands until smooth.

9. Step 8:

   

   Prepare the filling for stewing peppers. Mix sour cream, tomato paste and water in a separate deep bowl.

10. Step 9:

    

    Use a deep saucepan with a thick bottom and lid to stew the peppers. Transfer the remaining fried onions and carrots to the bottom.

11. Step 10:

    

    Fill the pepper with the finished filling to the brim so that there are no empty spaces in the pepper.

12. Step 11:

    

    Put the stuffed peppers in a saucepan, cover with a filling on top and add a little salt. Cover with a lid and bring to a boil over high heat. Make the fire small and simmer the peppers under the lid for another 35-40 minutes.