Hit this fall - Stuffed bell pepper
It so happened that since childhood I did not really like bell pepper. Perhaps one of the reasons is that my mother and grandmother did not buy red peppers at the market, but green ones that had not yet ripened. I did not like dishes from it. But when I came with my wife to her home, to the southernmost point of the Odessa region, and tried stuffed bell peppers and raw. He is thick-walled, red, incredibly sweet. I just fell in love with it and everything you can cook with it. There is the most delicious pepper we have in Ukraine.
How do we prepare this dish? Many people put minced meat with rice in the filling. In different proportions, of course, the taste will be different. It is clear that where there is more minced meat it tastes better.) But my wife has always loved and loves to cook stuffed peppers from finely chopped pork meat. Today she did just that. We had a purchased piece of pork neck, chic. It would be possible to fry steep steaks, but it was decided to make stuffed peppers out of it. I will show the photo below. While I was traveling on business, I returned, there was an incredible smell of Stuffed Bell Peppers in the kitchen. I'll attach a photo below.
How to cook it? The meat is cut into small pieces and fried in a pan, chopped onions are added at the end, later grated carrots and finely chopped bell peppers. So it will be tastier and more aromatic. It’s delicious to fry all this in lard, now it is expensive, but what can you do for the sake of such a dish. It is necessary that it was tasty to put a little rice. For 600 grams of meat, three tablespoons with a slide of rice will be enough. Very economical housewives put more rice, but this affects the taste of the dish for the worse. When everything is ready, you need to add a tomato to the meat with onions, in my case, our homemade one. And simmer for a couple of minutes. Rice is washed, brought to a boil, boiled for a minute and left to swell. It should be al dente, undercooked.
Meat and rice are mixed. Salt, pepper to taste. We do not like to add greens, this is optional. The smell of pepper will suffice. The wife chooses prettier, thick-walled peppers. Carefully remove the seeds and remove the tail. He fills the pepper with our filling, puts them with their spouts down into the cauldron. Pour them with salted water, bring to a boil and 50 minutes over low heat. Peppers should languish, not boil. Usually, after turning off, we don’t eat them for about 15 minutes, so the appetite will come up strong.)) Look at this miracle dish, undoubtedly the legend of Bessarabia - Stuffed bell peppers with meat and rice.
