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Peppers stuffed with meat and rice in a saucepan

Stuffed Peppers with Meat and Rice (Stovetop)

The tastiest, most appetizing dinner for the whole family! Peppers stuffed with meat and rice are a hit with grown-ups and kids alike. They're not nearly as tricky to make as they might seem. The dish says autumn, but if you freeze the peppers, you can treat your family to it all year round.

Ropotushka

Recipe author

Peppers stuffed with meat and rice in a saucepan

Composition / ingredients

Servings:

Bell pepper

Ground meat

400

Rice

Carrot (medium)

Onion (large)

Tomato paste

Sour cream

Water

500

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 4 g

Fats 48 % 10 g

Carbohydrates 33 % 7 g

127 kcal

GI: 50 / 50 / 0

Cooking method

Step 1:

How do you braise stuffed peppers with meat and rice on the stovetop? Gather your ingredients. Use any ground meat you like. If you buy it ready-made, choose good quality with no additives, but grinding it yourself is better. I used beef, pork, and chicken. If your onions are small, use two. Any rice works. Choose medium or small bell peppers. I used frozen peppers.
Step 2:

If your peppers are fresh, wash them. Carefully cut out the stem end and remove the seeds and ribs — leaving the ribs in can make the dish bitter. Rinse the peppers well and dry them on a towel. I used frozen ones; there's no need to thaw them, just take them out of the freezer before cooking.
Step 3:

Cook the rice for the filling. How do you cook it? Rinse it several times, then add water at a ratio of 1.5 cups water per 1 cup rice. Bring it to a boil over high heat, then cook covered over low heat until all the water is absorbed. This cooks the rice halfway — it finishes cooking later inside the peppers. Cool it completely.
Step 4:

Peel and rinse the onion and carrot. Grate the carrot on the coarse side of a box grater. Cut the onion into small dice.
Step 5:

For the sauté, use a sauté pan or deep skillet. Heat the pan, carefully add the vegetable oil, and add the diced onion. Cook over medium heat, stirring now and then, for about 2 minutes.
Step 6:

Once the onion softens and starts to turn golden, add the grated carrot. Be sure to stir so the vegetables cook evenly and don't dry out. Cook for about 3 minutes, then cool the sautéed vegetables completely.
Step 7:

Take a deep bowl that's easy to mix in. Add the ground meat, rice, and half the sautéed vegetables. Set the other half aside for later. Season with salt and pepper and mix thoroughly by hand until even.
Step 8:

Make the braising sauce. In a separate deep bowl, mix the sour cream, tomato paste, and water.
Step 9:

Use a deep, heavy-bottomed pot with a lid to braise the peppers. Spread the reserved sautéed onion and carrot over the bottom.
Step 10:

Fill each pepper with the filling right up to the top, leaving no empty gaps inside.
Step 11:

Arrange the stuffed peppers in the pot, pour the sauce over them, and add a little salt. Cover and bring to a boil over high heat. Then reduce to low and braise, covered, for another 35–40 minutes.

Serve the peppers hot with sour cream, garnished with fresh herbs. Stuffed peppers don't necessarily need a side dish.
You can swap the tomato paste for canned tomatoes in their juice, fresh tomatoes, or ketchup.
It's best to cook with neutral-tasting filtered or bottled water. Tap water can give the dish an off, characteristic taste.
To make sure rice dishes come out delicious every time, read up on the ins and outs of choosing rice and the secrets to cooking it well.