A step-by-step recipe with a photo of cooking stuffed peppers stewed in tomato juice at home. A nutritious meal with a low calorie content. Video recipe.
Stuffed peppers are loved by many. In many families, one of the favorite summer dishes is peppers stuffed with rice and meat. This is a delicious, satisfying and very appetizing stewed pepper, and tomato juice and spices perfectly set off its taste. It will be a complete meal for the whole family when everyone comes together at the dinner table. Although the dish is suitable not only for an everyday lunch or dinner, but also for a holiday. The dish has a low calorie content, so it will appeal to those who follow the principles of proper nutrition.
Stuffed peppers are a summer dish, although today they can be cooked all year round. groceries are sold in every major supermarket. However, it is better to cook it in the summer from seasonal fresh vegetables and herbs, when they are full of nutrients and vitamins.
Stuffed peppers are prepared quite easily and simply. The peppers are stewed in a skillet on the stove. Although they can be done in an oven. The multicooker with a special stewing mode, where the required temperature is maintained for a good taste of peppers, will also significantly facilitate the cooking process. It is convenient to cook in a multicooker, because the finished dish can be left on the "heating" mode and the stuffed peppers can be served warm.
- Caloric content per 100 g - 169 kcal.
- Servings - 6
- Cooking time - 1 hour 15 minutes
Ingredients:
- Sweet bell pepper (any color) - 6 pcs.
- Bay leaf - 2 pcs.
- Carrots - 1 pc.
- Allspice peas - 5 pcs.
- Pork - 500 g
- Rice - 150 g
- Bitter pepper - 1 pod
- Garlic - 2 cloves
- Salt - 1 tsp or to taste
- Onions - 1 pc.
- Tomato juice - 500 ml
- Ground black pepper - 0.5 tsp
- Greens (parsley, basil, cilantro) - large bunch
Step-by-step preparation of stuffed peppers stewed in tomato juice, recipe with photo:
1. Prepare the minced meat for the filling. To do this, wash and dry the meat with a paper towel. Cut off excess fat and film. Although you can leave the fat at will.
Peel the onions and wash them under running cold water.
Place the meat grinder with a medium wire rack and twist the meat and onions.
2. Peel the carrots, wash and grate on a coarse grater. If desired, you can lightly fry it in oil.
Wash greens, dry and chop finely.
Peel the garlic, rinse and chop finely or pass through a press.
Peel pods of hot pepper from seeds with a stalk and chop finely.
Send the products to the bowl with the twisted minced meat.
3. Boil rice in advance until half cooked in slightly salted water. To do this, rinse it with running water, fill it with clean water in a 1: 2 ratio and after boiling, cook for 15 minutes. When the rice has completely absorbed all the water, remove it from the stove and send it to all foods.
4. Season the filling with salt, black pepper and any of your favorite spices.
5. Stir the food well. It is more convenient to do this with your hands, passing food between your fingers. But when kneading, do not press or squeeze the filling, so that it does not turn into porridge.
6. When the filling is done, process the bell peppers. For the recipe, use peppers of the same size so they cook at the same time. Choose high quality, fresh stalks, bright and rich colors. For a festive table, you can take fruits of different colors so that they look beautiful and bright on a platter.
Wash the peppers with running water and dry. Use a knife to cut off the stem and scrub the entire seed box. Also cut off any tight partitions. Wash the inside and outside of the peppers again and pat dry. Then fill them tightly with the filling. But if you are using raw rice, then fill the pepper loosely, leaving about 2 cm of free space. Because during the stewing, the rice will increase in volume and take up this free space.
7. Place the peppers in a thick-bottomed sauté pan. It is best to take cast-iron dishes, heat is evenly distributed in it and all the pepper is well stewed.
8. Pour tomato juice into the pan so that its level is 2-3 fingers. If necessary, then first bring the tomato juice to the desired taste. Taste it first and, if necessary, season with salt and black pepper and your favorite spices and herbs.
If you wish, you can add a few tablespoons of sour cream. She will add tenderness to the dish. To do this, dilute the sour cream in tomato juice and pour the peppers with the resulting sour cream-tomato sauce.
9. Put bay leaves and allspice peas in a frying pan. Cover it with a lid and place the pan on the stove.
10. Bring the stuffed peppers stewed in tomato juice over high heat to a boil. Then turn on the minimum heat and simmer it for 45-50 minutes.
Serve beautiful, aromatic and tasty peppers hot, freshly prepared. Stuffed peppers, though, keep great in the fridge and reheat in the microwave. Another advantage is that the dish does not require an additional side dish, because it is self-sufficient.
