Russian Stuffed Sweet Mini Peppers Recipe
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by Olga, on September 30, 2014

Cook Time: 35
Servings: 6

Ingredients:

2 pounds of mini peppers(or about 20ea)
Stuffing:
1/2 pounds of ground beef
1/2 pounds of ground turkey
1 carrots cleaned and shredded
1/2 onion pilled and diced
1/2 cup long-grain white rice, cooked
2-3 table spoon of olive oil
1/4 cup of olive oil
1 inch grinded ginger
2 cloves of garlic

Sauce:
1 carrots cleaned and shredded
1/2 onion pilled and diced
1 cup chicken broth (or water)
8 oz tomato sauce
salt and ground black pepper to taste
1 table spoon of sugar
1 clove of garlic

These sweet mini peppers are so delicious, your family will fall in love with this dish. They are tender in texture and don’t have that bitter taste the bell peppers have.

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Cut the top of peppers off and rinse them. Get seeds and membranes out of the center of peppers.

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Prepare vegetables: Shred carrots, dice onion and a salary.

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With 3 table spoons of oil in frying pan cook half of onion, one carrot and salary over the medium-high heat, stirring occasionally, until translucent.

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Add 3 cloves of  crushed garlic and ginger in a middle of cooking. Continue cooking until tender and fragrant. Set aside and let it cool.

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Meanwhile, in clean skillet, with couple table spoons of oil, brown peppers turning them around, to easely brown them.

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In a large bowl combine meat, rice and cooled down cooked vegetables. I prefer to buy lean meat and ground it my self.

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Add salt and ground pepper to taste and mix it thoroughly.

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Stuff peppers with prepared filling with a help of a little spoon, or just do it with your fingers.

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Lay stuffed peppers in a baking dish in a single layer.
Now lets prepare a sauce.

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In frying pan with 3 table of olive oil, stir onion and carrot, until tender and fragrant.

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Add tomato sauce, broth, salt, sugar, spices and cook for another few minutes. Make sure your sauce taste great, adjusting it with more salt or sugar if needed.

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Pour prepared sauce over the peppers.

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Cover with a foil and bake it in the oven at 350 F.  I usually heat it on the top stove until it starts boiling, then transfer it to the hot oven for 30 minutes.

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2 thoughts on “Russian Stuffed Sweet Mini Peppers Recipe”

  1. techlazy.com says:

    “I always not only drain my meat, but rinse it with hot water. This will get all of the grease off. Then I leave it sitting in the collander over couple of paper towels for a few minutes to get as much water off as it can. Then I will bag or freeze it.

    And we always do salt, pepper, and garlic in all of our ground beef recipes.

    1. Olga says:

      Great idea! It is always good to take some extra precautions.
      I prefer to make my own ground meat, so that I know there is nothing else in it beside spices.
      But draining and rinsing meat AFTER cooking will reduce fat calories by about 35-40%.

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