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Stuffed cabbage, peppers and tomatoes are a general category of dishes (e.g., cabbage rolls, stuffed peppers, stuffed tomatoes), but this recipe specifically describes stuffed bell peppers. The peppers are fried on all sides before stuffing (to soften), then filled with a mixture of pork and beef mince, rice, sautéed onion and carrot, tomatoes, garlic and herbs, with a little sugar added. They are braised in a sauce made from sour cream, tomato paste and water, seasoned with salt. Served with sour cream. It is best to use small, even-sized bell peppers.

Wash the bell peppers (10 pcs), remove the stems and seeds, fry on all sides in a skillet with vegetable oil. Boil the rice (4 tbsp) until half-cooked, drain in a colander. Peel and finely chop the onion (1 pc) and carrot (1 pc), sauté in vegetable oil for 5 minutes. Pass the beef and pork (¼ kg each) through a meat grinder. Combine the sautéed onion and carrot, minced meat and rice. Chop the tomatoes (2 pcs), add chopped garlic (4 cloves) and chopped herbs. Add the tomato mixture to the filling, along with sugar (1 tsp), salt and black pepper to taste. Fill the peppers with the stuffing, pack tightly into a saucepan or pot. For the sauce, mix sour cream (2 tbsp), tomato paste (2 tbsp), water (enough to cover the peppers) and salt. Pour the sauce over the peppers, braise covered for 40–60 minutes. Serve with sour cream. Cabbage leaves (cabbage rolls) or tomatoes can be stuffed in the same way.

INGREDIENTS

• 10 small bell peppers;
• ¼ kg each beef and pork;
• one onion and one carrot each;
• 4 cloves garlic;
• 4 tbsp rice;
• 2 tomatoes;
• 2 tbsp tomato paste;
• 2 tbsp sour cream;
• herbs, black pepper, sunflower oil, salt, sugar.

PREPARATION

1. Wash the peppers, remove the seeds and fry on all sides in a skillet.
   
   
2. Boil the rice until half-cooked, drain in a colander.
   
   
3. Peel and finely chop the onion and carrot, sauté for 5 minutes.
   
   
4. Pass the meat through a meat grinder. Combine the onion, carrot, minced meat and rice.
   
   
5. Chop the tomatoes, add the chopped garlic and chopped herbs.
   
   
6. Add the tomato mixture to the filling, along with a teaspoon of sugar, salt and spices.
   
   
7. Fill the peppers with the stuffing, pack them tightly into a saucepan.
   
   
8. Separately prepare the sauce: mix sour cream, water, tomato paste, add salt and stir.
   
   
9. Pour the prepared sauce over the peppers in the saucepan, braise covered for 40–60 minutes.