ReceptnaptárStuffed peppers (farshirovanny perets)
Stuffed peppers are a favourite summer dish of Russian cooking, with a meat-and-rice filling baked in sauce. They suit festive occasions and weekdays alike. The tomato and sour cream sauce is the essence.
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Method
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- Cut the tops off the peppers and remove the cores.
- Knead the meat with the rice, onion, carrot, egg, salt and pepper.
- Fill the peppers with the filling, not too tightly.
- Stand them in a baking dish or pot.
- Mix the tomato paste with the water and sour cream, pour over and add the bay leaf.
- Cover and bake at 180 °C for 50 minutes.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not overfill the peppers, as the rice swells.
- The sauce should cover the bottom of the peppers.
- They can also be made without meat, with rice and mushrooms.
Frequently asked questions
Can they be filled with mushrooms?
Yes, a rice and mushroom filling is also common.
Can they be frozen?
Yes, with the sauce, for 2 months.
Similar recipes
- Hungarian stuffed peppers in tomato sauce · Hungarian
- Gemista (stuffed tomatoes and peppers) · Greek
- Stuffed peppers in tomato sauce (punjena paprika) · South Slavic
- Oven-baked stuffed peppers · American
- Sogan-dolma (Bosnian onions stuffed with minced meat) · South Slavic
- Gefüllte Paprika (stuffed bell peppers with minced meat and rice in tomato sauce) · German
More russian ideas
- Pelmeni (Russian meat dumplings)
- Golubtsy (Russian stuffed cabbage)
- Koulibiac (Russian baked salmon and rice pastry)
- Zharkoye (clay pot roast with potatoes)
- Beef Stroganoff
- Pozharsky cutlets
- Kurnik (Russian layered chicken pie)
- Siberian pelmeni (hand-folded, with three kinds of meat)
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