Stuffed Peppers With Rice Recipe. This recipe for stuffed peppers with minced meat and rice in the classic method is one of those authentic Balkan dishes that always brings people to the table in summer and autumn, when the first-batch seasonal peppers hit the markets. Peppers have long been available year-round, but somehow fresh seasonal cilantro works better.
This incredible delicacy is characterized by the fresh taste of seasonal peppers, which mixed with the aroma of minced meat and the density of rice gives a unique taste sensation. Combined with the other ingredients, our familiar manja, stuffed peppers with minced meat and rice has long become a favorite feast, both in the Balkan region and in many other parts of the world.
Stuffed peppers with rice and ground meat
Often prepared by our grandmothers and mothers (let’s not forget our chef fathers too), this recipe has left a fond memory of family dinners filled with the warmth of lovingly prepared food.
Therefore, we have to prepare the minced meat, rice and fill the peppers, the best possible way to please relatives and friends with a unique and fascinating taste. In this article, we will present you a classic recipe for stuffed peppers with minced meat and rice with white bechamel sauce.
Ingredients for the stuffed peppers
- 400 gr. ground pork;
- 1 tsp rice;
- 8 medium green or red peppers;
- 1 medium-sized onion;
- 1 large carrot;
- 1 tomato (grated);
- 1 tbsp. paprika (equal);
- black pepper, gyoza;
- oil for frying (about 100 ml.);
- salt to taste;
For the sauce (bechamel)
- 600 ml. milk;
- 2 tbsp. flour;
- 70-80 g butter;
- white pepper, salt.
How to Make Stuffed Peppers With Rice And Ground Meat
For your filling, prepare in advance the products from the list described above. It would be better to grate the tomato and remove the seeds before mixing it with the minced meat.
Heat the oil in a suitable vessel and fry the finely chopped onion and carrots for about 5 minutes on medium heat. Then, to them, we add the minced meat and fry for about 10 minutes.
We add the grated tomato and cook for another 5 minutes. To them we add the cleaned and pre-washed rice, the red pepper, the garlic, the black pepper, salt and enough water to cover it all.
Cook over moderate heat until the rice begins to soften slightly. If necessary, add more water.
Wash, dry and deseed the peppers, keeping the stem part for the caps. We fill the peppers with the already prepared stuffing and close them with the caps from the handles.
Arrange them in a suitable pan, pour a pinch of salted water, cover them with foil and bake them in a preheated oven at 170-180 degrees. When the peppers soften, we remove the aluminum foil and keep them a little longer until they take on a baked appearance.
Put the butter in a suitable vessel to melt over moderate heat. Add the flour and mix. Add milk a little at a time, stirring constantly.
Cook the sauce for 7-8 minutes until it thickens. Season with salt, white pepper and nutmeg to taste.
Pour our bechamel sauce over the peppers and bake the dish for 5-7 minutes.
We serve our stuffed peppers with minced meat and rice, sprinkled on top with fresh, finely chopped parsley.
Stuffed peppers with rice, seasoned with white bechamel sauce according to this tried and tested recipe are a real pleasure for the senses.
You may also like other recipes for great home made food:
Lean And Green Cabbage – quick and easy winter dish
Beef Goulash Recipe, great hungarian meal