Stuffed Peppers

Name: Stuffed Peppers
Total time: 1 h 30 min
Yield: 10–12 peppers
Ingredients: 10–12 pcs Bell pepper; 1 kg Pork and beef mince; 2 pcs Onion; 1 pcs Carrot; 100 g Rice; 2 cloves Garlic; Salt; Ground black pepper

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

Pork and beef mince(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

Chop the onion and carrot and fry them until golden. Let them cool.

Mix the mince, parboiled rice, the fried vegetables, garlic, salt and pepper.

Remove the stems and seeds from the peppers and stuff them.

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.

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