This recipe is good for those who are tired of the usual stuffed peppers. Nourishing enough dish that does not need a side dish.
It is ideal for the festive table as a main dish. And it does not take much time and effort in preparation.
Ingredients : Portions : 4
Sweet pepper4 pcs.
For dough :
Wheat flour 2 tbsp.
For dough
Wheat flour 2 tbsp.
Chicken egg 2 pcs.
Water 1 tbsp.
For the cheese filling
Parmesan cheese 120 gr.
For stuffing :
Different kinds of meat 100 gr.
Onions ½ head
Frying fat
Salt to taste
Ground black pepper to taste
For the sauce
Onions ½ pcs.
Garlic ½ crown
Vegetable oil 1 tbsp.
Tomato puree 1 tbsp.
Meat broth 1 tbsp.
Ground black pepper ¼ tsp.
Marjoram ½ tsp.
Salt to taste
Directions :
First, prepare the peppers. It should be cut in half lengthwise, remove the seeds and wash.
Pour hot water over the halves for 20 minutes, so that they soften a little. You can also use pickled peppers instead of fresh ones.
For the cheese stuffing cut the cheese into small rectangular slices.
To prepare the stuffing, finely chop the meat. Peel the onions, chop them and fry in fat until golden brown. Combine both ingredients and add salt and pepper to taste.
Let’s make stuffing. Fill the prepared pepper halves with cheese filling and minced meat, put together and tie with string.
Now make the dough. To do this, separate the egg whites from the yolks.
The yolks mix with water and flour.
Whisk the egg whites until they become a fluffy mass and add them to the dough.
Dip the stuffed peppers in the liquid batter and fry each separately in boiling fat.
Place the cooked peppers on a sieve or tissue paper to drain off the excess fat.
Now make the sauce. To do this, we need to finely chop garlic and onion. Fry them in a small amount of vegetable oil, add the tomato puree. Braise for 10 minutes, then rub the mass through a sieve.
Pour in the meat broth and again put the sauce on the fire and bring it to a boil.
Season the sauce with salt, pepper and dry grated marjoram at will.
Drop the stuffed pepper pods into the boiling sauce and simmer for 5 minutes.
If the peppers have been cooked in advance, they should be dropped into the warm sauce before serving.
Peppers can also be served with sour cream, if suddenly the sauce was not enough. You can also sprinkle parsley or dill greens. Bon appetit!
