Stuffed peppers in a frying pan simmer for 40 minutes under the lid.
Stuffed peppers in a pan
Products for stuffed peppers in a pan
Minced meat – 400 grams
Medium-sized bell peppers – 8 pieces
Rice – 3 tablespoons
Onions – 2 heads
Carrots – 1 piece
Garlic – 2 teeth
Tomato ketchup – 5 tablespoons
Sour cream – 150 grams
Dill or parsley – 1 bunch
Vegetable oil – 2 tablespoons
Water – half a liter
Salt and ground black pepper – to taste
How to cook stuffed peppers in a pan
Minced meat, if frozen – defrost.
Wash the pepper, cut off the stalk as little as possible, cut out the seed box, rinse from the inside and dry. Pour oil into the pan, put the peppers and fry for 5 minutes over medium heat, turning the peppers regularly. Transfer the peppers to a bowl.
Pour rice into a saucepan, pour in water in the ratio of 1 part of rice: 2 parts of water, cook for 15 minutes over low heat under a lid (until half cooked). Peel the onion and chop finely. Wash the carrots, peel and grate on a coarse grater. Put the frying pan where the peppers were fried, put on fire, heat up, put the onion, sauté it for 5 minutes over medium heat without a lid, and then carrots. Salt and fry the onion with carrots for 15 minutes over medium heat, stirring occasionally.
Peel and finely chop the garlic (or mince with a garlic press). Wash greens, dry and finely chop. Put minced meat in a bowl, add rice, fried vegetables, half a share of ketchup, garlic, herbs, salt and pepper. Mix the stuffing well.
Stuff the peppers with minced meat, put in a frying pan (a thick-walled frying pan is most suitable, but it is also acceptable to use a frying pan with a Teflon coating) with a notch up.
Mix water, sour cream and ketchup, salt and pepper the sauce, pour stuffed peppers over them – peppers should be completely covered with sauce.
Put the pan on a quiet fire, simmer the stuffed peppers under the lid for 40 minutes.
– For stuffed peppers, you can use ground beef, pork, and chicken. It is important that the softness of the final dish is affected by the amount of rice, depending on the type of minced meat: for example, half a glass of rice should be provided for 400 grams of beef, and a few spoons are enough for pork and chicken.
– A special taste piquancy can be achieved with the help of spices. When cooking rice, you can add rosemary, when cooking stuffed peppers – adjika. When stewing onions with carrots, you can add 1 tomato.
– To taste, carrots can be omitted from stuffed peppers.
– For softness, you can add 1 chicken egg to the minced meat.
– Sour cream goes well with stewed stuffed peppers.