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home_server:recipes [2024-11-09 Sat wk45 11:55] – [Preparation] baumkphome_server:recipes [2024-11-09 Sat wk45 12:20] (current) – [Stuffed peppers] baumkp
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 =====Ingredients===== =====Ingredients=====
 ====Stuffed peppers==== ====Stuffed peppers====
-  *8 medium red bell peppers, Note 1 +  *4 large red bell peppers, Note 1 
-  *75g white rice +  *75g brown rice 
-  *60g white bread crust removed +  *60g white bread (or optionally add more rice) 
-  *1 medium onion+  *1 large onion
   *2 garlic cloves   *2 garlic cloves
   *500gr ground beef, Note 2   *500gr ground beef, Note 2
-  *1 large egg +  *2 medium eggs 
-  *1 tablespoon sweet paprika powder, Note 3 +  *2 heaped teaspoons sweet paprika powder, Note 2 
-  *2 tablespoons fresh dill, Note 4 +  *2 tablespoons fresh parsley, Note 3 
-  *salt +  *2 teaspoons salt 
-  *ground black pepper+  *2 teaspoons ground black pepper
 ====Tomato sauce:==== ====Tomato sauce:====
-  *1 large onion finely chopped+  *2 large onion finely chopped
   *3 large garlic cloves finely chopped   *3 large garlic cloves finely chopped
   *2 tablespoons olive oil   *2 tablespoons olive oil
-  *1 tablespoon sweet paprika powder +  *1 heaped tablespoon sweet paprika powder 
-  *650mL chicken stock,  Note 5 +  *2 bottle of tomato passata 700g 
-  *100g tomato paste +  *1 can of tomato 400g 
-  *300g tomato puree +  *2 heaped teaspoons sweet paprika
-  *1 teaspoon granulated sugar+
   *fine salt and black pepper   *fine salt and black pepper
-  *4-6 tablespoons fresh dill chopped +  *4-6 tablespoons fresh parsley chopped 
 =====Instructions===== =====Instructions=====
 ====Stuffed peppers==== ====Stuffed peppers====
   *Cook the rice, drain well, and let it cool until you prepare the rest.   *Cook the rice, drain well, and let it cool until you prepare the rest.
-    *75g white rice+    *75g brown rice
   *Prepare stuffing ingredients:    *Prepare stuffing ingredients: 
     *Cut and remove the tops of the peppers, discarding the seeds and the membranes.     *Cut and remove the tops of the peppers, discarding the seeds and the membranes.
     *Soak the white bread in some water for a few minutes, and squeeze it in your hand to remove the excess water.     *Soak the white bread in some water for a few minutes, and squeeze it in your hand to remove the excess water.
     *Chop the onion very finely and grate the garlic cloves.     *Chop the onion very finely and grate the garlic cloves.
-    *8-10 red bell peppers, 60 g white bread without crust, 1 onion, 2 garlic cloves+    *Finely dice 1/2 the pepper tops and add to stuffing 
 +    *Slice 1/2 the pepper tops and add to sauce
  
   *Stuffing:    *Stuffing: 
-    *Mix the ground beef, soaked bread, cooled rice, sweet paprika powder, egg, onion, garlic cloves, chopped dill, and salt and pepper to taste. Mix with your hand and fill the peppers with this mixture. +    *Mix the ground beef, soaked bread, cooled rice, sweet paprika powder, egg, onion, garlic cloves, chopped parsley, and salt and pepper to taste. Mix with your hand 
-      *500gr ground beef, 1 tablespoon sweet paprika, 1 large egg, 2 tablespoon dill+    *Fill the peppers with the stuffing mixture. 
 +    *Excess filling can be added as meat balls in to the sauce
 ====Tomato sauce==== ====Tomato sauce====
  *Sauté: Heat the olive oil and cook the onions until translucent. Add the garlic and the sweet paprika and stir for one minute more.  *Sauté: Heat the olive oil and cook the onions until translucent. Add the garlic and the sweet paprika and stir for one minute more.
-    *2 tablespoon olive oil, 1 onion, 3 garlic cloves, 1 tablespoon sweet paprika + *Tomato sauce: Pour the tomato passata into the pan. Add canned tomato, paprika, salt, and pepper, and stir well and combine everything. Place the stuffed peppers into the sauce. 
-  *Tomato sauce: Pour the stock into the pan. Add tomato paste, tomato puree, sugar, salt, and pepper, and stir well to dissolve the tomato paste and combine everything (you can use a small whisk to help the tomato paste dissolve). Place the stuffed peppers into the sauce. + *Add water if too thick. 
-      *650 ml chicken stock + 100 g tomato paste + 300 g tomato puree + 1 teaspoon sugar + salt + pepper + *Simmer on medium-low heat, covered, for about 45 minutes or until the peppers are soft.
-  *Simmer on medium-low heat, covered, for about 10 minutes.  +
-    *Turn the peppers on the other side and cook for further 10 minutes.  +
-    *Turn the peppers in the sauce again, turn the heat down to low, and continue simmering for another 15 minutes or until the peppers are soft.+
  
-  *Check: It might take longer if the peppers are large, poke them with a fork to see how soft they are and prolong the cooking time accordingly; you want them to be soft but still holding their shape. + *Check: It might take longer if the peppers are large, poke them with a fork to see how soft they are and prolong the cooking time accordingly; you want them to be soft but still holding their shape. 
-  *Adjust the taste with more salt and pepper, stir most of the chopped dill in the sauce, and sprinkle the rest on top. + *Adjust the taste with more salt and pepper, stir most of the chopped parsley in the sauce, and sprinkle the rest on top. 
-     *4-6 tablespoon chopped dill+ *Add 4-6 tablespoon chopped parsley
 ====Notes==== ====Notes====
   -Ground meat: You can use a mixture of beef and pork or only pork as well.   -Ground meat: You can use a mixture of beef and pork or only pork as well.
   -Sweet paprika powder: use a good quality sweet paprika, some lower cost products are poor with little flavour. It has to be sweet for an authentic flavor, hot or smoked paprika is unsuitable for this dish.   -Sweet paprika powder: use a good quality sweet paprika, some lower cost products are poor with little flavour. It has to be sweet for an authentic flavor, hot or smoked paprika is unsuitable for this dish.
-  -Dill: Fresh dill is best, but frozen dill is also fine. Dried dill is not an option. +  -I use fresh parley has it grows wild around the house.  Many recipes call for dill.  I have not previously used dill in my cooking. 
-  -Stock: Chicken stock is my first choice, but beef or vegetable stock is also fine. It’s preferable to use low sodium to avoid over-salting the dish.+