Stuffed pepper in sweet and sour sauce

[Stuffed pepper in sweet and sour sauce.]

It would not have occurred to me to exhibit such an ordinary and well-known recipe, if at a party I had not been treated to stuffed peppers, boiled ... just in water. And although sour cream was served with the pepper, it did not become tastier from this.

Stuffed pepper in sweet and sour sauce.

Cut off "caps" from pods of sweet pepper, remove seeds and inner white parts. Put the pepper in a saucepan and pour boiling water over it.

Prepare minced meat.

500 gr mixed minced meat (pork, beef)
1 large onion
2-3 cloves of garlic
1 medium potato
1 carrot
3 tablespoons semolina
dry or fresh herbs
salt, pepper, seasonings to taste
Grate vegetables on a fine grater, mix with meat, season, stir well or pass through a blender.
Drain the water from the pepper and fill with minced meat.

For the sauce:
2 large onions
1 large carrot
pepper caps
2 table. tablespoons of tomato paste
100 gr sour cream
2 cloves of garlic
Parsley and dill

Onion (cut into cubes), carrots (grate on a coarse grater), fry in vegetable oil until golden brown, add diced pepper caps, 2 tablespoons. spoons (full, heartily) of tomato paste and simmer until the oil turns red. Add about 100 grams of sour cream. Put out everything together. Pour in a little (!) Hot water, let it boil and bring the sauce to taste - add a teaspoon of sugar (if the tomato and sour cream were sour, you may need more), salt and pepper.

Pour a little boiling water on the bottom of the cauldron, place the prepared pepper in the cauldron, put the vegetables from the sauce on the pepper with a spoon, pour the liquid into the cauldron, bring to a boil and simmer over low heat under the lid for 40 minutes. Add chopped garlic and chopped herbs for about five minutes until ready.

We love stuffed peppers, but we didn't eat them. I usually don't cook peppers before stuffing. I cook when already with a filling: sour cream, tomato and a little water. while stewing, a sauce is obtained. We must try your version too. Stеrn, thanks.

I also cook-carcass in water (or broth if there is), and I don't add anything to the minced meat except onions and I eat it with sour cream so much more than those options with fried that I have ever tasted pure meat taste but since I have not met not a single tasteless recipe, you have to make and try

And I always blanch pepper ... It becomes so softer ...

... and more malleable, easier to place in the pan

[tatulja12]

tatulja12, I don’t cook pepper before filling with minced meat! I just pour boiling water over it, blanch it. Our Ukrainian pepper is often bitter, and after blanching, the bitterness goes away, the pepper becomes softer, it is more convenient to work with it further.
I have another cool recipe for stuffed pepper (I cook pepper often, since my husband is obsessed with it, a favorite dish). I'll post it later.