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Stuffed Peppers Without Rice
Juicy bell peppers filled with ground meat and vegetables, no rice, braised on the stovetop.
Ingredients
-
COMPONENT to taste
- to taste
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Method
Rinse the peppers, carefully cut off the tops with the stem, and remove all the seeds.
Mix the ground meat with finely chopped onion, tomato cut into small pieces, minced garlic, grated carrot, salt, spices, and tomato paste.
Stir the filling well and stuff the peppers generously using a teaspoon—since there's no rice here, nothing will swell up inside.
If you like, first sear the peppers on all sides in vegetable oil for 5–7 minutes, then pour in water until it reaches halfway up the peppers, cover with a lid, and braise over medium heat for 25–30 minutes.
Place the reserved pepper tops in the pot too, so the dish looks nice when plated. Serve the finished peppers hot, with fresh herbs if you'd like.
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