Stuffed vegetables and leaf rolls
A classic of Ukrainian home cooking, perci farshirovani is made by stuffing red peppers with rice and ground beef, then cooking them gently in a saucepan with tomato sauce. The stovetop method brings them to the table much faster than oven cooking.
Cut off the tops of the peppers and remove the seeds. Set the emptied peppers aside.
Mix the cooled, partially cooked rice with the ground beef, chopped onion, dill, salt and black pepper.
Fill the peppers and stand them upright in a wide saucepan. Mix the tomato paste with hot meat stock and pour over the peppers.
Cover and cook over low heat until the peppers and rice are completely tender.
If you add the rice raw, it will absorb liquid as it cooks and dry out the filling. Partially cook the rice, then let it cool before adding it.
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