Traditional Stuffed Peppers in Tomato Cream Sauce
Tender bell peppers are filled with a savory mix of ground meat, rice, and herbs, then gently simmered in a rich tomato and sour cream sauce. This comforting dish is perfect for a cozy family dinner—hearty, flavorful, and full of home-cooked goodness.
Ingredients
- 6-7 bell peppers
- 600 g ground meat pork or beef
- 100 g rice
- 600 ml water cooled and bolied
- 2 onions chopped
- 2 carrots coarsely grated
- 2-4 tbsp vegetable oil
- 4 tbsp tomato paste divided
- 4 tbsp sour cream
- salt and pepper to taste
- fresh dill or parsley chopped, to taste
- 2 chopped tomatoes optional
- 1-2 cloves minced garlic optional
Instructions
- Cook the rice until tender, then let it cool.
- Heat some vegetable oil in a pan. Sauté the chopped onions until translucent, then add the grated carrots. Cook until softened.
- Stir in 2 tablespoons of tomato paste and cook for 1–2 more minutes.
- In a large bowl, combine the ground meat, cooked rice, and ⅔ of the sautéed vegetables. Optionally, add chopped tomatoes, minced garlic, and herbs. Season with salt, pepper, and your favorite spices. Mix well.
- Wash the bell peppers, slice off the tops, and remove seeds and membranes. Stuff each pepper with the meat mixture.
- Lightly oil a heavy-bottomed pot and arrange the stuffed peppers upright.
- For the sauce, mix 2 tablespoons of tomato paste with 4 tablespoons of sour cream and the cooled water. Add salt and pepper to taste, and pour over the peppers. Add the remaining sautéed vegetables on top.Cover with a lid and simmer on low heat for 1.5-2 hours. The peppers should become soft and the filling fully cooked.
- Serve the stuffed peppers with sour cream.
Notes
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