Stuffed peppers

Name: Stuffed peppers
Cook time: 95 min
Total time: 95 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 8 medium Bell Peppers, tops cut off, seeds removed; 600g Ground Pork; 120g Rice, rinsed; 1 large Onion, finely chopped; 1 medium Carrots, grated; 2 cloves of Garlic, minced; 2 tbsp Sunflower Oil; 2 tbsp Sweet Paprika; 1 tsp Salt, fine; 1 tsp Pepper (Black), freshly ground; 1 tbsp Dill, fresh, chopped; 1 tbsp Parsley, fresh, chopped; 700ml Tomato Passata; 500ml Chicken Stock, low-sodium; 1 tbsp Sunflower Oil; 2 Bay Leaves; 1 tsp Sugar; 1 tsp Salt, fine; 200g Sour Cream; Some Dill, chopped; or parsley; optional

Tender bell peppers are filled with a savory mixture of ground pork, rice and sautéed vegetables, then gently simmered in a bright tomato sauce until melt-in-your-mouth tender. Aromatic herbs, sweet paprika and a touch of sugar balance the sauce, and a spoonful of sour cream with fresh dill at the end makes each bite rich and comforting.

Tender bell peppers are filled with a savory mixture of ground pork, rice and sautéed vegetables, then gently simmered in a bright... Show more

Traditional Eastern European Recipe

Health Grade

B+ · Healthy

Rating

4.2

Time

1 hr30 min

Price

3,18 €

Calories

921 kcal

one pot

gluten free

high protein

low carb

Method

Prep the vegetables

Cut the tops off the Bell Peppers, pull out the seeds and white ribs, and set the peppers aside. Rinse the Rice in a sieve under cold water until the water runs mostly clear, then let it drain well. Finely chop the Onion, grate the Carrots, mince the Garlic, and chop the Dill and Parsley.

Heat the oil

Warm the Sunflower Oil in a large pot or deep skillet over medium heat until it shimmers.

Soften the vegetables

Add the chopped onion and grated carrots to the hot oil and cook, stirring often, for 6 minutes, until the onion turns translucent and the carrots start to soften. Stir in the garlic and cook for about 30 seconds more, just until fragrant.

Mix the filling

Transfer the vegetable mixture to a large bowl and add the Ground Pork, drained rice, Sweet Paprika, Salt, freshly ground Pepper (Black), and the chopped dill and parsley. Mix gently with your hands or a spoon until everything is evenly combined, but do not overwork it.

Stuff the peppers

Spoon the filling loosely into each pepper, pressing only enough to remove big air pockets. Stand the peppers upright in a large deep pot so they fit snugly and support one another.

Simmer in sauce

Pour the Tomato Passata and Chicken Stock (low-sodium) into the pot around the peppers, then add the remaining sunflower oil, Bay Leaf, Sugar, and the remaining salt. The liquid should come about halfway up the peppers. Bring it to a gentle simmer, cover, and cook for 45 minutes, until the peppers are tender and the filling is cooked through.

Serve with sour cream

Lift out the bay leaf, then serve the stuffed peppers hot with plenty of sauce spooned over the top. Finish each portion with a spoonful of Sour Cream and a little extra chopped dill or parsley, if you like.