2011-09-11

Stuffed peppers with lids

Stuffed peppers with lids
Author:
Category
Second courses
Ingredients
  • 16 small peppers (enough peppers for a large 6-liter saucepan to tightly set one row);
  • minced meat 500 g (I have turkey);
  • frying from 1 large carrot and onion (overcook in vegetable oil until intense "gold");
  • boiled rice (I have half a liter ladle);
  • salt and ground black pepper;
  • 5 egg;
  • 100 gr of mayonnaise;
  • 100 gr spoon of sour cream;
  • 100 gr cheese (three on a fine grater);
I love this recipe for stuffed peppers. Usually I ate a pepper, poured with delicious gravy, and that's it. And here, besides the pepper itself, there is also the broth in which it languished, and delicious “caps” of eggs and cheese. So let's get started:

Recipe for stuffed peppers with lids


1

mix frying, boiled rice (rice should be slightly undercooked), minced meat, salt, pepper;

2

mix and fill the cups, make a “dent” on top, i.e. stuffing fill the peppers not with a slide, but a little not completely. I just pressed down with a spoon;

3

put the cups, as in the photo, in a saucepan;

4

make a mixture for "lids": mix the egg, salt and pepper, cheese, mayonnaise and sour cream;

5

put the cheese mass on top of each pepper;

6

along the edge, pour 500 ml of water into the pan (you must initially salt the water, add 3-4 peas and a small parsley);

7

bake peppers in the oven for 40 minutes at 180-200 gr.

  • second courses

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