Stuffed peppers

Step-by-step recipe

Step 1:

Prepare the peppers: wash, trim the stems, and carefully remove the seeds and membranes without damaging the walls. These prepared peppers are the basis for the dish.

Step 2:

Mix the prepared filling with cooked rice. If the rice is not cooked, soak it for 30 minutes beforehand. Add black pepper, salt, and onion to taste. This is a classic filling made with minced meat and rice.

Step 3:

Fill each pepper with the filling, pressing lightly. Be careful not to overfill it—the filling will expand during cooking.

Step 4:

Place the stuffed peppers tightly in the pan. Pour in the tomato sauce until it covers the peppers by 2/3. Add the bay leaf and a little water.

Step 5:

Cover and simmer over medium heat for 40–50 minutes. Important: do not cook the rice in a saucepan—simmer it in a frying pan or cauldron. Check the liquid level periodically.

Step 6:

Cook the stuffed peppers until tender. When the peppers are easily pierced with a fork, the dish is ready. Serve hot, drizzled with the sauce from the pan.

Cooking tips:

Choose peppers that are the same size—they will cook evenly.

You can replace the minced meat and rice with buckwheat or quinoa, but the classic version is with rice.

To ensure that the stuffed peppers turn out juicy, don't skimp on the sauce or shorten the cooking time.

Want to cook peppers faster? Use pre-cooked rice.