Stuffed Peppers with Meat If there is a lot of yogurt besides one of the indispensables of our cuisine, do not touch its taste. Especially married women know that their spouses like meat and minced meat dishes more.
If you want, you can use the peppers you have topped off, or you can cut the skins of the tomatoes you will use inside and use them as lids.
Depending on the thickness of the pepper, the cooking time may be longer. Remember that the peppers should not be too big and thick.
Take it easy everyone...
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Ingredients for Stuffed Peppers with Meat Recipe
- 15 medium sized bell peppers
- 250 gr. Ground beef
- 1 cup of stuffed rice
- 50 gr. margarine or 1 teaspoon of oil
- 2-3 tomatoes
- half a bunch of parsley
- 1 medium onion
- 1 tablespoon of tomato paste
- 2 cup of hot water
- salt
- black pepper
- Red pepper
- dry mint
How to Make Stuffed Peppers with Meat Recipe?
- Wash the bell peppers well, cut the stem part with the help of a knife so that the lid can be made and remove all the seeds. Lightly salt the inside of the peppers with your finger.
- Wash and drain the rice, remove the skins and seeds of the tomatoes and chop them.
- Mix the ground beef, chopped onion, half of the margarine or vegetable oil, rice, tomatoes, mint, parsley, salt and pepper.
- With the help of a teaspoon, fill the peppers with the mortar you prepared, be careful not to compress it too much because the rice will start to swell as it cooks.
- Place the stuffed bell peppers upright and close in a medium saucepan. Fry the remaining oil and tomato paste in a small bowl and add two glasses of boiling water into it. Put the prepared sauce in the pot next to the peppers.
- Cook on high heat until it boils, then cook on low heat after boiling. After half an hour, if the peppers are easily pierced by touching them with a fork, it means the dolma is cooked and ready to serve.
- Transfer to a serving plate, garnish with dill if desired and serve hot.