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Bell pepper stuffed with minced meat and rice

Stuffed Bell Peppers with Ground Meat and Rice

A quick dish made from affordable, everyday ingredients! This is a fairly simple recipe for bell peppers stuffed with ground meat, rice, and vegetables in a tomato–sour cream sauce. They're sure to win people over with their wonderful flavor.

Siberian cooks

Recipe author

Bell pepper stuffed with minced meat and rice

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Composition / ingredients

Servings:

Bell peppers

Ground meat

600

Onion

Carrot

Tomato

Garlic

Parboiled rice

200

Sour cream

150

Tomato sauce

150

Water

150

Vegetable oil

Bay leaf

Khmeli-suneli

Ground coriander

Cumin

Ground mixed peppercorns

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 4 g

Fats 50 % 11 g

Carbohydrates 32 % 7 g

139 kcal

GI: 57 / 14 / 29

Cooking method

Step 1:

Want to make bell peppers stuffed with ground meat, rice, and vegetables quickly and easily, with a flavor that everyone will love? Start by gathering the ingredients and spices for these skillet-braised stuffed peppers in a tomato–sour cream sauce.
Step 2:

To make the vegetable base, set a skillet over the burner, pour in 2 tablespoons of vegetable oil, and heat it. Finely chop a large onion and add it to the pan.
Step 3:

On the fine side of a box grater, grate one large carrot onto a plate, then add it to the skillet with the onion.
Step 4:

Stir and sauté the vegetables over high heat.
Step 5:

In a large bowl, combine 600 g of mixed ground meat with 200 g of pre-cooked rice, then season to taste with salt, cumin, coriander, khmeli-suneli, and a blend of ground black and red pepper.
Step 6:

Add half of the sautéed vegetables from the skillet to the bowl.
Step 7:

Mix everything together well, then set the bowl of filling aside and let it rest for 15–20 minutes.
Step 8:

To the skillet with the remaining vegetables, add 150 g sour cream, 150 g tomato sauce, and 2 bay leaves, then pour in 150 ml (about 2/3 cup) of water.
Step 9:

Stir the sauce well, cover the pan, and bring it to a boil over medium heat. Turn off the heat and let the sauce sit for a little while.
Step 10:

Pack the seeded, cored peppers fairly tightly with the filling and set them on a plate.
Step 11:

Set a skillet over the burner, pour in 2 tablespoons of vegetable oil, and heat it. Add the stuffed peppers and brown them on all sides over high heat.
Step 12:

Pour the sauce over the browned peppers in the pan, distributing it evenly.
Step 13:

Cover the pan and simmer the peppers over medium heat for one hour, until fully cooked.
Step 14:

Once they're done, plate the stuffed peppers and serve. Cooking together, cooking simply, cooking the tastiest meals from everyday ingredients at home — that's what our recipes are all about. Enjoy!

Here's a very simple, quick recipe for stuffed bell peppers with gravy, perfect for lunch or dinner! Make these tasty, fragrant, hearty peppers with mixed ground meat, rice, and vegetables in a sour cream–tomato sauce, and you won't regret it. Perfectly cooked stuffed peppers like these please everyone and win them over with their great flavor. Enjoy!