Stuffed Peppers with Rice, Ground Meat, and Cabbage

These peppers are really tasty and filling, and the aroma... mmm, words don't do it justice. Let's give it a try!

Recipe author

Servings:

Ground meat

500

Rice

Onion

Egg

Dry spices (I used salt and black pepper)

Onion

Bell peppers (6-8)

Carrot

Tomatoes (grated, or 1 tbsp tomato paste)

Cabbage (optional)

100

Vegetable oil

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 5 g

Fats 50 % 11 g

Carbohydrates 27 % 6 g

147 kcal

GI: 67 / 33 / 0

Cooking method

Step 1:

Wash and peel all the vegetables, seed the peppers, and soak the rice.
Step 2:

Start with the meat. If it's frozen, thaw it, then add the chopped onion, rice, egg, and spices (I used salt and pepper). Mix everything together thoroughly.
Step 3:

Stuff the peppers.
Step 4:

Next, make the sauté. Grate the tomatoes into a purée (if you're using tomato paste, just add 1 tablespoon later on).
Step 5:

Chop the onion and grate the carrot.
Step 6:

Pour the oil into a deep skillet, and once it's hot, add the onion and fry for 2 minutes.
Step 7:

Then add the carrot and fry for 2 minutes.
Step 8:

Next, add the tomato or tomato paste. Fry it briefly as well.
Step 9:

Since I love vegetables, I added cabbage to this recipe too — but that's optional.
Step 10:

Nestle the stuffed peppers into the sauté.
Step 11:

Pour in hot boiling water. I also added the coarsely chopped cabbage at this point. That's it — now simmer until done. Five minutes before the end, season with salt and add a bay leaf. Pierce a pepper with a fork; if it's soft, the dish is ready. Enjoy!