Stuffed Bell Peppers with Ground Beef and Rice recipe is a balance and combination of vegetable’s bounties like vitamins, minerals, fiber and beef’s energy, protein, minerals which are specific to meat. Depending on what kind of peppers you choose to use in this recipe you end up with various tastes like sweet or spicy. Although preparation seems to be a little complicated and time consuming, once you gather all the ingredients and hit the road, you will enjoy the process and especially colorful and delicious outcome. The dish can be served for everyday dinner as well as for small family events. I will also use tomatoes in this recipe, but they are optional.
- Vegetable oil – 1/3 cup + 3 tbsp.
- Boneless beef roast – 0.5 lb.
- Onion – 1 small, 1 medium
- Crushed tomatoes – 3 tbsp.
- Carrot – 1 small.
- Salt as needed
- Ground beef 10% – 1 lb.
- Mini sweet peppers – 2 lb.
- Tomatoes – 4 (medium size)
- Rice – 1/2 cup
- Cumin – 1 tsp.
- Black pepper – 1 tsp.
- Tomato juice – 1/4 cup
- Dill – 1 small punch
- Water – 3-4 cups
Heat 1/3 cup vegetable oil until hot in appropriate size pot. Saute 2 inch cube beefs until caramelized.
Chop onion a little thicker and toss it to sauteing beefs. Cut carrot paysanne size. It is a good idea to give an elliptical shape for fancier look. Add carrot and continue
As soon as onion starts to brown (do not overcook) add 3 table spoons of crushed tomato and 1/2 tea spoon of salt.
Cook 3 to 5 minutes over medium-low heat, stirring occasionally. Add 3-4 cups of water. Increase heat until it comes to boil, then lower the heat and leave to simmer for 30-40 minutes.
Pick a saute pan, put a cup of vegetable oil or if available use deep fryer to fry small size potatoes until golden. Pay attention to cook them quickly over higher heat so that inside of potatoes are not overcooked. When potatoes are ready, put them aside.
Gently scoop out membranes of peppers and tomatoes, but do not cut too much, we need upper walls to hold the filling. Tomato pulp will be used in the filling, so keep it.
Let’s start with the filling. Chop the medium size onion.
It is always a good idea to finely mix chopped onions, ground beef, salt, black pepper, cumin and leftover tomato pulp from previous steps before adding any greens or oil. Use your hands to mix them.
Now, put together previously mixed ground beef, chopped 1 small dill, 1/2 cup washed rice, 3 tbsp vegetable oil, 1/4 cup tomato juice and mix them all.
Accurately stuff the peppers with ready filling. Taste the simmering soup carefully and correct the salt if necessary. Place set aside fried potatoes first into the soup and then place stuffed peppers and tomatoes. If the water level is below the peppers, level them by adding some boiling hot water. Cook for another 30-40 minutes over medium-low heat. Do not let simmer strongly. Enjoy!