Stuffed Peppers in Tomato Sauce with Pine Nuts
The pine nuts give the filling an interesting flavor. You can also add some grated carrot to the sauce.
Cooking method
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Step 1:
Gather your ingredients.
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Step 2:
Cut the caps off the peppers and remove the seeds.
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Step 3:
The ground meat. Boil the rice ahead of time until half cooked, then drain it in a sieve.
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Step 4:
Press the garlic through a garlic press. Combine the rice, ground meat, garlic, pine nuts, and spices.
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Step 5:
Mix everything together well.
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Step 6:
The sauce. Combine the tomato paste with the sour cream and thin it out with the water. Mix well. Grate the carrot on the coarse side of a grater and stir it into the sauce.
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Step 7:
Combine the tomato paste with the sour cream and thin it out with water. Mix well.
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Step 8:
Pour the oil into the bottom of a deep pot. Stand the peppers upright and fill them with the meat mixture.
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Step 9:
Spoon 2–3 tablespoons of sauce into each pepper.
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Step 10:
Cap the peppers with their tops. Pour the remaining sauce into the bottom of the pot.
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Step 11:
Bring the sauce to a boil and simmer the peppers, covered, over low heat for about 45 minutes, until the filling is cooked through.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Beech nuts - 568 kcal/100g
- Pinya - 635 kcal/100g
- Cedar nuts - 620 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Paprika - 289 kcal/100g
