A classic of Ukrainian home cooking, perci farshirovani are bell peppers stuffed with rice and beef mince and gently simmered in a tomato sauce. The stovetop method gets it to the table much faster than baking.
Cut off the pepper tops, remove the seeds and set the hollowed peppers aside.
Combine the cooled par-boiled rice with the beef mince, chopped onion, dill, salt and pepper.
Stuff the peppers with the filling and stand them upright in a wide pot; whisk the tomato paste into the hot stock and pour it over.
Cover the pot and simmer over low heat until the peppers and rice are completely tender.
If you add the rice raw, it absorbs liquid during cooking and the filling dries out; par-boil and cool the rice before adding it.
Bu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.