Traditional recipes

Stuffed peppers

Stuffed peppers

Stuffed peppers are my husband's favorites, so whenever I have the opportunity I prepare them with great pleasure!: P

  • 7 medium-sized peppers,
  • 1 bunch of parsley,
  • 1 dill,
  • 2 eggs
  • a tablespoon of flour
  • oil
  • 500g pork (chopped)
  • 3 tablespoons rice
  • 2 suitable carrots
  • salt,
  • pepper
  • 60 g flour
  • onions according to everyone's taste
  • dill
  • broth

Servings: 4

Preparation time: less than 120 minutes


Peel a squash, grate it and squeeze the juice. The meat is mixed with 2 medium onions, finely chopped and hardened together with the grated carrots, for one minute, with 2 tablespoons of oil. To the mince add the rice cleaned of impurities, washed and drained, 1/2 teaspoon of salt, a knife tip with pepper, parsley and finely chopped dill and 2 eggs. Beat the mince well and fill the peppers. Place in a saucepan with a little oil and fry a little on all sides (but it is not mandatory to follow this step). Then pour over them at first, the tomato juice, filling with water up to their level (half juice, half water) and letting them simmer, cover, 40-50 minutes. After 20 minutes, return to the sauce. When cooked, rub the flour with 2 tablespoons of cold water and mix with the sauce, letting it boil for a few minutes, to bind like a thin sour cream. The food is salted to taste and sprinkled with finely chopped parsley leaves or not :). Serve with sour cream at the table (to everyone's liking). Good appetite!