Imagine biting into a vibrant, tender bell pepper bursting with savory flavors that transport you straight to the heart of Russia! Our Russian Stuffed Bell Peppers are not just a meal; they’re a delightful culinary adventure that combines the wholesome goodness of ground beef, fragrant garlic, and fluffy rice, all nestled in a colorful pepper. Perfect for family dinners or impressing guests, this dish is sure to become a favorite at your table. Ready to embark on this delicious journey? Let’s dive into the recipe that will make your taste buds dance!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Russian
Serves: 6 servings
Ingredients
- 6 bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a large baking dish by lightly greasing it with cooking spray or olive oil.
- Wash the bell peppers thoroughly. Cut the tops off the peppers and carefully remove the seeds and membranes, creating hollow vessels for stuffing.
- In a large skillet, heat a tablespoon of oil over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes.
- Add minced garlic to the skillet and cook for an additional 30 seconds until fragrant.
- Add ground beef to the skillet, breaking it up with a wooden spoon. Cook until the meat is completely browned and no pink remains, approximately 7-8 minutes.
- Drain any excess fat from the meat mixture. Stir in the cooked rice, diced tomatoes, salt, and pepper. Mix thoroughly to combine all ingredients.
- Carefully stuff each bell pepper with the meat and rice mixture, pressing down gently to pack the filling completely.
- Place the stuffed peppers upright in the prepared baking dish. If peppers don't stand easily, trim a small amount from the bottom to create a flat base.
- Pour a small amount of water or tomato sauce around the base of the peppers to prevent burning and add moisture.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 35-40 minutes.
- Remove the foil during the last 5-10 minutes of cooking to allow the tops of the peppers to slightly brown and crisp.
- Check that the peppers are tender and the internal temperature of the filling reaches at least 160°F (71°C).
- Remove from oven and let rest for 5 minutes before serving. Optionally, garnish with fresh chopped parsley or a dollop of sour cream.
Tips
- Choosing the Right Peppers: Opt for firm, brightly colored bell peppers. Red, yellow, or orange peppers are sweeter and add a pop of color to your dish, while green peppers offer a slightly more bitter flavor.
- Pre-cook the Rice: Ensure your rice is fully cooked before mixing it with the other ingredients. This not only saves time but also guarantees that the rice will blend perfectly with the flavors of the beef and spices.
- Don’t Skip the Sauté: Sautéing the onions and garlic before adding them to the beef mixture enhances their flavors and adds depth to the dish. Make sure to cook them until they are just translucent for the best results.
- Pack it Tight: When stuffing the peppers, press the filling down gently to pack it in. This will help the filling hold together during baking and ensure every bite is full of flavor.
- Add Moisture: Pouring a bit of water or tomato sauce around the peppers in the baking dish prevents burning and keeps the peppers moist as they cook. This is key to achieving that tender, melt-in-your-mouth texture.
- Finishing Touches: For an extra layer of flavor, consider adding herbs like dill or parsley to the filling or as a garnish. A dollop of sour cream on top when serving adds a creamy richness that complements the dish beautifully.
- Check for Doneness: Use a meat thermometer to ensure that the filling reaches an internal temperature of at least 160°F (71°C) for safe consumption and optimal flavor.With these tips in hand, you’re ready to create a stunning and delicious dish that will have everyone asking for seconds!
Nutrition Facts
Calories: 192kcal
Carbohydrates: 13g
Protein: 15g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 40mg
