Stuffed Peppers

1 Place the rice in a strainer. wash it well under running water until the water
coming out of the strainer are clear. put the rice in a bowl and cover with
fresh water.

2 Chop the onions into small cubes. heat the canola oil in a pan and add the
onions.

saute the onions on low heat until they get well browned. we want to caramelize
the sugar in the onions and this process takes along time, about 25 minutes. be
patient and don't rush this process we will use the time for the other
preparations.

At the beginning of the steaming process, we mix the onions every few minutes.
as the steaming process advances, we will need to shorten the waiting time
between the mixes. near the end of the steaming process, we will need to
constantly mix the onions.

3 While the onions are browning we will continue with the preparations.

Take the dill and remove the small fine leaves from the large stems as much as
possible. finely chop them.

4 Use a knife and cut a wide circle around the green stem at the top of the
pepper. Pull out the stem and carefully cut off the seeds at the base of the
stem.

Insert your hand into the pepper pull out the white membrane. wash with water
any leftover seeds from the inside of the pepper. we got a pepper and a cap.

Repeat the process with all the peppers. the peppers are now ready to be
filled.

5 Drain the water from the rice and place the rice in a bowl. add the ground beef,
the dill, 500 grams of the tomato concentrate and the spices.

At this stage, the onions should be nicely browned and ready. add the onion and
the oil from the pan to the mixture.

6 Mix the filling well (be careful the onion might be still warm). add few
tablespoons of water to the mixture until it feels thick but a little runny,
just like mud. the added water is crucial because they will soak the rice that
is sealed in the peppers.

7 Taste the filling and correct seasoning.

The filling should taste like we added too much salt, but still edible. it's ok
because the rice will absorb some of the saltiness in the cooking process. if
needed add some more salt to reach that saltiness.

Also, the filling should have a nice taste of tomatoes and a hint of dill. if
needed add some more tomatoes or dill.

Grab a pepper in your hand and stuff it with the filling almost to the top. it
is important to leave some space because the rice will puff in the cooking
process.

Close the pepper with its cap.

Repeat the process until all the peppers are full. if you have leftover you can
fill other vegetables or freeze it to next time.

8 Place the stuffed peppers in a large pot.

9 Place the rest of the tomato concentrate in a bowl. dilute it with water
until we get a thin sauce but not too watery. add a little bit of salt to the
sauce to make it lightly salted.

10 Pour the sauce into the pot with the peppers. the sauce should cover the peppers
to the top but not over.

11 Bring to boil and cover the pot. reduce the heat to a light simmer. cook for 90
minutes.
The best way to check if the peppers are ready is to stick a fork in one of them
and dig a little bit in to reach the center of the pepper. if the rice in the
center is cooked and soft the peppers are ready. if not cook for an
additional 10 minutes and recheck again.

12 Bon appetite!

Stuffed Peppers

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Stuffed Peppers

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook