Traditional recipes

Stuffed peppers, recipe reinterpreted

Stuffed peppers, recipe reinterpreted

Wash the peppers, carefully cut the stalks (because this time I chose to put them back) and clean the seeds and let them drain.

Chop the pork, then mix with the well-washed rice, finely chopped onion, salt and egg, which will bind the composition. I also put water and a slice of bread soaked in water, to make the mixture fluffier. I gave up pepper because I can't tolerate it.

Fill the peppers with this composition, put the lids back on and arrange them in a larger pan, in which I put a thin layer of oil (I replaced the lard with oil to make it healthier).

Put the tomato paste dissolved in water over the peppers, then fill it with water up to the level of the lids.

Put the peppers in the oven for an hour, over medium heat, until they brown nicely (eh, I browned them a little more: p)

Next, remove the peppers from the oven and keep them on the stove for about 10 minutes, over low heat, to reduce the sauce and thicken it with a little flour dissolved in a cup of water and put through a strainer, to avoid lumps.

After the fire is taken, add fresh greens to highlight its aroma.

I served them with sour cream.

Preparation time: 40min

Cooking time: 1h 10min

Portions: 5

Good appetite!

If you like my recipe, you can also find it on my blog: