Perfectly soft oven-baked peppers, the secret is the aromatic stuffing. Dinner like at mom’s

Would you like to have a different dinner than usual? Juicy peppers filled with aromatic meat and rice stuffing in a delicate tomato sauce this is one of my favorite suggestions. This classic one-pot dish immediately reminds me of my childhood, because my mother often prepared such peppers.

• 8 large peppers,
• 500 g of minced pork and beef,
• 100 g of rice,
• 1 onion,
• 1 carrot,
• 1 Roma tomato,
• 1 handful of parsley,
• 2 tablespoons of olive oil,
• 1 tablespoon of tomato paste,
• 1 tablespoon of sweet pepper,
• 1 teaspoon of salt,
• 1 teaspoon of black pepper,
• ½ teaspoon of cumin,
• ¼ teaspoon of turmeric.

Tomato sauce:

• 400 g canned chopped tomatoes,
• 750 ml of hot water,
• 3 tablespoons of olive oil,
• 2 teaspoons of sweet pepper,
• 1 teaspoon of salt,
• 1 teaspoon of black pepper.

Prepare the peppers. Chop the onion finely and fry it in a large pot for 5 minutes in 2 tablespoons of olive oil. Add the minced meat and crumble it. Then add rice, finely chopped tomatoes, grated carrot, chopped parsley and tomato paste. Fry everything for approx. 3-5 minutes.

Cut the top off the peppers and remove the seeds from the inside. Fill the vegetables with the meat and rice mixture until about ¾ full. Place them in the pot after frying the meat so that they stand close to each other.

Prepare the sauce. Transfer the tomatoes, water, olive oil and spices to a separate pot. Blend everything with a fork or hand blender. Pour the sauce over the peppers, also pouring it inside. Cover the peppers with the cut off tops.

Cover the pot and bring everything to a boil over low heat. Cook for about 45 minutes, occasionally checking that the peppers are not sticking to the bottom.

Preheat the oven to 220 degrees Celsius. If the pot is heat-resistant, place it in the oven uncovered. If not, transfer the peppers to an ovenproof dish along with the sauce. Bake everything for 15-20 minutes.
Serve baked peppers with meat warm, alone or with your favorite additions.

Source: Terazgotuje.pl