An easy recipe to prepare a healthy dish.
- Ground Chuck And Pork - 500 g (1.1 lbs)
- Bell Pepper - 6
- Flour - 2-3 tbs
- Oil - 2 tbs
- Chili Pepper - 1
- Rice - 150 g (0.3 lbs)
- Onion - 2
- Minced Garlic - 2 cloves
- Egg - 1
- Chopped Parsley Leaf - 1 tbs
- Salt - to taste
- Ground Black Pepper - to taste
- Paprika - ½ tbs
- Tomato Sauce - 1 l (33.8 oz)
- Chopped Celery Leaf - 1/2 tbs
- Ground Marjoram - 1 tsp
- Sugar - 1-2 tbs
- Sour Cream -
Combine ground meat, rice, egg, 1 onion, 1 clove garlic, paprika, marjoram, ground pepper and salt. Work together thoroughly.
Heat oil in a pan, and add chopped onion. Stir in flour, and cook for a few minutes, until it is tawny-colored. Take it off the heat, sprinkle a little paprika, add a cup of water, and salt it. Stir in the tomato juice. Add sugar and spices. Mix well.
Scalp the peppers and stuff them carefully with the meat mixture. Form meatballs from the leftover meat filling.
Place the peppers and meat balls into a pot, and pour the tomato sauce. Cook over medium heat for about 45 minutes.
Optionally, serve with sour cream.
Also known as: Bell Peppers Filled With Meat Stuffing