Stuffed Peppers
1 h 30 min
I make the filling with a base of fried onion and carrot — it makes the peppers far tastier than mince and rice alone. I stuff ten or twelve at a time and put them in the freezer, then braise them later under foil without thawing.
Ingredients
6 servings
Bell pepper10–12
Mixed ground meat(pork and beef 1:1)1 kg
Onion2 pcs
Carrot1 pcs
Rice(raw, or parboiled)100 g
Garlic(optional)2 cloves
Salt(to taste)
Ground black pepper(to taste)
Instructions
1
Chop the onion and carrot and fry them until golden. Let them cool.
2
Mix the mince, parboiled rice, the fried vegetables, garlic, salt and pepper.
3
Remove the stems and seeds from the peppers and stuff them.
4
The peppers can be cooked without thawing: put them in a pot, pour the sauce over and braise for 50–60 minutes under foil.
A freezer batch
How I store them
I freeze the stuffed peppers raw.
How I cook them
Straight from the freezer: cover with sauce and braise for 50–60 minutes under foil.