Stuffed Bell Peppers Recipe
User Reviews
5
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Prep Time
1 hr 30 mins
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Cook Time
1 hr 25 mins
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Total Time
2 hrs 55 mins
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Servings
8 -10
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Course
Main Course
Stuffed Bell Peppers Recipe
Description
This Stuffed Bell Peppers Recipe starts by cleaning and softening medium-sized peppers in boiling water flavored with vinegar and salt, then leaving them to sit in the hot water for about 45 minutes. While the peppers soften, a mixture of ground pork, turkey, cooked white rice, grated carrots sautéed with mushroom marinara sauce, eggs, and salt is prepared as the stuffing. The inclusion of both pork and turkey adds depth, while rice acts as filler to keep the mixture moist.
The podliva sauce is created by using oil, grated carrots, mushrooms, marinara sauce, sour cream, and spices cooked in the reserved water from boiling the peppers, contributing moisture and enhanced flavor. After stuffing, the peppers can be reheated by cutting in half and spooning the podliva sauce over them, which keeps the filling juicy and adds sauce.
Leftover meat mixture can be repurposed into Katleti, a variation of meat patties. These stuffed peppers hold well as leftovers and provide a wholesome, satisfying dish that integrates vegetables and protein efficiently.
Ingredients
Ingredients for Stuffed Bell Peppers:
- 2 1/2 cups white rice cooked
- 8 to 10 bell peppers medium
- 1 to 1.3 lbs ground pork
- 1 lb ground turkey
- 2 egg
- 4 carrot grated, medium
- 3 tbsp neutral cooking oil generic cooking oil
- 1 tbsp butter unsalted
- 3/4 cup marinara sauce with mushroom
- 3/4 cup mushroom with mushroom
- 1 tbsp salt for meat mixture
- 1 tsp salt for boiling water
- 2 tbsp vinegar
Podliva Ingredients:
- 2 tbsp neutral cooking oil generic cooking oil
- 2 carrot grated
- 1 tsp Mrs. Dash
- 1 tbsp sour cream
- 3/4 cup marinara sauce with mushroom
- 3/4 cup mushroom with mushroom
- 3 cups water reserved from boiling the peppers
Instructions
- Cut off the top of each pepper and clean out the junk inside.
- Bring a large soup pot of water to a boil (at least 2/3 full). Add 2 tbsp vinegar and 1 tsp salt.
- Place all of the peppers in the pot. They should be mostly covered with water. Add more water if needed.
- Cover peppers and bring to a boil. After 3 minutes, leave the lid on, turn off the heat and let peppers sit in the hot water while you prepare the rest of the recipe (they should be in there around 45 minutes). They need to sit in order to soften.
- Be sure to Reserve 3 cups of water from the peppers.
Meat Mixture:
- In a large skillet, heat 3 tbsp oil and 1 tbsp butter over medium/high heat.
- Add 4 grated carrots and saute until soft. Once they soften, 3/4 cup mushroom marinara and saute 1 minute, stirring constantly. Remove from heat.
- In a large bowl (I use my kitchen Aid with paddle attachment for this) mix: pork, turkey and cooked rice.
- Stir in 2 eggs, sautéed carrots and 1 tbsp Salt. Mix well.
Stuffing the Peppers:
- By now, your peppers should have softened, reserve 3 cups water.
- Drain the peppers and move them to a dry surface.
- Fill each pepper full of meat mixture, don't press it down, just fill it all the way
- As you stuff your peppers, arrange them snuggly either in the same pot you used to cook the peppers or in a cast iron dutch oven.
Podliva (Sauce):
- Heat 2 tbsp canola oil. Saute 2 grated carrots with 1 tsp Mrs. Dash. Stir occasionally until carrots are soft.
- Add 1 tbsp sour cream and 3/4 cup mushroom marinara. Saute another minute and remove from heat.
- Pour Podliva over the top of each pepper and add 3 cups of reserved water from peppers.
Two Ways to Cook these:
- If using the pot, bring to a light boil, then cover and simmer 40 minutes over medium heat.
- If using a dutch oven (recommended method), cover and bake at 450°F for 20-25 minutes. When it bubbles, reduce heat to 350°F and bake 1 hour.
Serve with sour cream.
Notes
- Cut peppers in half and spoon podliva sauce over before reheating to keep them moist.
- Reserve 3 cups of cooking water to prepare the podliva sauce.
- Extra meat mixture can be shaped into Katleti for a different dish.
- Softening peppers in hot water with vinegar and salt prevents overcooking and helps maintain texture.
User Reviews
Overall Rating
5
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