Ever since I moved to WA, I've been craving stuffed peppers. Since Svetlana is not around to make them for me, it was becoming obvious that I had no other option but to make them myself. So, here it is, I can finally challenge Svetlana's recipe.
- 2 tbsp oil
- 1 yellow onion, chopped
- 5 garlic cloves, minced
- 2 carrots, shredded
- 1lb ground beef (85/15)
- 1/2 lb ground pork
- 5 red bell peppers
- 1 cup white rice
- 3 slices of bacon
- 1 cup wine
- 1 cup water
- 1/2 can tomato paste
- 2 tbsp paprika
- seasoning salt (ex. Vegeta) to taste
- 2 bay leaves
- 1 tomato, sliced
Preheat the oven to 450F.
Heat the oil in a pan and add cut up bacon pieces. When bacon starts to cook, add onion, garlic and carrot. Cook all together for a couple of minutes stirring often.
Add meat, bay leaves and seasoning. Stir the meat well to break up all the larger clumps. When the meat looks cooked, add rice. Mix together for a couple of minutes. While this is cooking, core the peppers.
Please the peppers in a oven safe deep dish. Cast iron baking dishes are especially good for this type of cooking.
De glaze the pan whit wine and water. Mix in the tomato paste. Once you made a homogeneous mixture, poor it into the cast iron dish over the peppers. Ideally, you want the sauce to cover about 1/2 - 2/3 of the peppers. Depending on the size and shape of your dish, you might need to add more water. If you have too much sauce, just cook it uncovered, and it will evaporate.
Cover the dish with the lid and bake for 1 hour at 450F. Then open the lid, pour some of the sauce into the peppers and bake uncovered for another 15-20 minutes.
Serve with sour cream and bread.
Here is a link to Svetlana's stuffed peppers for comparison: