Stuffed red pepper

Like grandma's! Simple, fast, insanely appetizing and with a soul!

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

For sauce:

Olive oil

Onion

Tomato paste

Flour

Broth (chicken)

200

White wine

150

Parsley

Bell pepper (red)

For filling:

Olive oil

Onion

Garlic

Rice (long grain)

150

Minced meat

400

Ground black pepper

to taste

Salt

to taste

Parsley

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 3 g

Fats 39 % 7 g

Carbohydrates 44 % 8 g

115 kcal

GI: 56 / 44 / 0

Step-by-step cooking

Cooking time: 1 h 25 min

Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:

Here's another recipe for stuffed peppers. But this food is made with a "Spanish accent" - in bright red tones.
First we make the sauce. Heat the oil in a pot, put the finely chopped onion and fry it over low heat for 15 minutes. Add tomato paste, parsley and flour, and continue to fry over low heat for about five minutes. And then pour in chicken broth and white wine. Stirring constantly, bring to a boil. cover with a lid and simmer over low heat while we prepare the filling.
For the filling, we need to pour oil into the pan and heat it up strongly. Fry finely chopped onion and crushed garlic on high heat for one minute. Then add the minced meat, and fry it until brown, constantly crushing it with a spatula. Fry it for about 10 minutes, and then add rice and parsley, and mix everything well. Salt and pepper.
Cut off the tops of the pepper, fill it with stuffing and put it vertically in a baking dish. Pour the sauce around and bake in a preheated oven for about 40 minutes.