Stuffed pepper
WHAT YOU WILL NEED
From ingredients
9 products
SIMPLE PROCESS
Step by step recipe
To keep the peppers tender without falling apart, blanch them in boiling water to remove bitterness and make them more pliable. For the filling, use pork mince with a bit of fat, add finely chopped onion, and an egg to bind. Shirataki rice doesn't need cooking — just rinse and add to the filling. The sour cream-tomato sauce gives the dish a rich, savory flavor. Simmer over low heat until fully cooked.
Prep the Peppers
Wash the peppers, cut off the tops, and remove the seeds and membranes. Blanch in boiling water for 2–3 minutes, then drain and let cool.
Make the Filling
Finely chop the onion. In a bowl, combine the pork mince, onion, egg, rinsed shirataki rice, salt, and pepper. Mix well until smooth.
Stuff the Peppers
Fill each pepper with the prepared filling, without packing too tightly. Cover with the cut tops.
Make the Sauce
In a separate bowl, mix water, sour cream, tomato paste, salt, and pepper until smooth.
Simmer
Arrange the stuffed peppers upright in a heavy-bottomed pot. Pour in the sauce to almost cover them. Bring to a boil, reduce heat to low, cover, and simmer for 25–30 minutes.
Serve
Transfer the peppers to a plate, spoon the sauce over. Garnish with fresh herbs if desired. Serve hot with sour cream or a side dish.
CHEF'S TIP
Choose Large Peppers
Large, evenly shaped peppers with thick walls are best for stuffing — they cook evenly and look great on the plate.
Don't Overcook the Sauce
After adding the sauce, simmer the peppers for 25–30 minutes over low heat. If the sauce reduces too much, add a little water. Check doneness by piercing the peppers — they should be soft.
Shirataki Rice Needs No Cooking
Rinse the shirataki rice under running water and pat dry — it's ready to use. During simmering, it absorbs the meat juices and sauce, becoming soft and flavorful.
Let the Dish Rest
After turning off the heat, leave the stuffed peppers covered for 10–15 minutes. They'll become juicier as the flavors meld together.
SUBSTITUTIONS
Add your taste
- With Ground Chicken Replace pork with ground chicken — calories drop to ~130, and the dish becomes more diet-friendly. Reduce simmering time to 20–25 minutes.
- With Regular Rice Instead of shirataki rice, use 100g of uncooked short-grain rice — cook it until half-done (5–7 minutes) before adding. Calories increase to ~220.
- With Soy Sauce Add 1 tablespoon of soy sauce to the sauce for a savory umami kick. Reduce the amount of salt.
- Vegetarian Version Replace the meat with 500g of mushroom mince (button mushrooms sautéed with onion) — a hearty meat-free alternative.
HOW TO STORE
How to Store Stuffed Bell Peppers
Cool the cooked peppers to room temperature, then transfer to an airtight container with the sauce and refrigerate for up to 3 days. When reheating, add a little water if the sauce has thickened. Reheat in the microwave or on the stovetop over low heat. Freeze in portions for up to 2 months — thaw in the fridge and reheat on the stovetop.
GOOD TO KNOW