Stuffed peppers in sour cream sauce

Rice - 200 g
Minced meat - 500 g
Sweet pepper - 1 kg
Tomato paste - 100 g
Ground black pepper - to taste
Sour cream 10% - 250 g
Vegetable oil - 1 tsp.
Onions - 0.5 pcs. or 1 small
Edible salt - to taste

Proteins 5.2 g
Fat 4.6 g
Carbohydrates 7.6 g

A step-by-step photo recipe for making delicious stuffed peppers with minced meat and rice in sour cream sauce is described below.

Servings Per Container: 8 Servings.

Step-by-step instruction

Stuffed Peppers with Minced Meat and Rice is a delicious dish that can be made with both ground chicken and ground beef. You can take regular sweet or large Bulgarian pepper. Sour cream sauce is made on the basis of low fat sour cream and liquid tomato paste. To prepare the dish, you will need minced meat, large peppers, rice (preferably long-grain), ingredients for the sauce, a saucepan and a recipe with step-by-step photos.

Vegetable oil is used directly during the preparation of minced meat, so it is recommended to take olive oil. You can take any spices, in addition to those indicated, depending on your preferences.

Step 1

Take bell peppers and rinse thoroughly under cold water. Using a sharp knife, carefully cut out the dense portion and remove the seeds from the middle of the vegetable. Boil the pre-washed rice several times until al dente, rinse again, and then cool to room temperature. Measure out the required amount of minced meat, if you wish, you can twist the meat with your own hands through a meat grinder. For this, beef with a shoulder or neck or chicken fillet is suitable.

Step 2

Peel the onions. If the head is small, use the whole bulb, the large one - half. Cut the vegetable into small squares. In a deep bowl, combine the minced meat, cooled rice, and chopped onions. Season with salt, pepper, add a teaspoon of vegetable oil and mix thoroughly.

Step 3

Using a fork or small spoon, stuff each peppercorn tightly all the way up, but so that the filling does not go beyond the vegetable. Otherwise, the top will come off during cooking and float in the sauce. Place cooked peppers in the bottom of a wide saucepan.

Step 4

Take a deep container and use a whisk to mix the low-fat sour cream with tomato paste until smooth.

Step 5

Pour the sauce over the stuffed peppers and dilute with water so that the liquid level covers the peppers by about half. Place the saucepan on the stove over medium heat. When the liquid begins to boil, reduce heat to low and simmer the workpiece for about 30-40 minutes under a closed lid (until tender).

Step 6

The most delicious stuffed peppers with minced meat and rice cooked in a saucepan in sour cream sauce are ready. You can serve the dish to the table both hot and cold. Be sure to pour the sauce on top and sprinkle with chopped fresh herbs. Enjoy your meal!