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This is our family’s favorite recipe, which even kids love—a perfect homey dish for any occasion. It’s colorful, succulent, and tasty, and I guarantee your whole family will enjoy it. Mini bell peppers make it unique, but you can also stuff regular bell peppers and cut them in half when serving.

It’s a very easy yet complex dish. Russians like to enjoy it with some sour cream on top, but it’s up to you. Either way, this dish will entertain your taste buds and you will find yourself going back for a second helping (and maybe even a third)!

Enjoy!

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Ingredients:

  • Mini bell peppers, mixed colors (approximately 12–14)
  • 1/2 pound ground beef
  • 2 carrots, shredded
  • 1 large onion, chopped
  • 1/2 cup uncooked white rice
  • 2 tablespoons spaghetti sauce or 1 tablespoon tomato paste
  • 4–6 ounces heavy cream
  • 1 tablespoon butter
  • Grapeseed oil (or any oil that you prefer)
  • 2 bay leaves
  • 3 small cloves of garlic
  • Salt and pepper to taste

Directions:

First, wash the white rice and cook it.

Cut out the insides of the bell peppers and discard the seeds.

Stuffing:

Meanwhile, pour grapeseed oil in a skillet and sauté half of the chopped onions to a golden brown color. Then add half of the carrots and sauté for another 2 minutes. Add ground beef and sauté until almost cooked (another 7–10 minutes). Add salt, pepper, cooked rice, and mix it all well. Adjust seasoning to your taste. The stuffing is ready.

Sauce preparation:

Sauté the remainder of the onions to golden brown, add remaining carrots, tomato sauce/paste, heavy cream, butter, seasoning, and garlic. You can adjust the cream or tomato paste to your taste. Simmer for about 10 minutes. Sauce is ready.

Stuff bell peppers with the stuffing. Arrange them in a cooking pot and then pour the sauce over them, covering about halfway. Do not cover the peppers completely. Cook on a stove top for about 10–15 minutes.

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Serve it in a white dish to accentuate the colorful meal! Garnish with any herbs you like.