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Stuffed Bell Peppers with Zucchini and Pork

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Ingredients

1.5 kg Zucchini
1.2 kg Bell Pepper Get less sweet not completely mature green peppers with thin delicate pulp, like Cubanelle, Xanthi or Sweet Banana
900 g Pork sirloin
300 g Carrot
300 g Mushrooms Get brown varieties, like Cremini or Portobello, if you like the stronger flavor
400 g Tomatoes
400 g Rice I used the white long-grain rice, but the recipe will work with the brown rice as well
400 g Sour cream Use the cream with reduced fat, that won't affect the resulting taste
200 g Garlic
2 pods Red Chillies Get dry ones and grind them right away to keep the aroma strong
150 ml Sunflower oil
1 tbsp Coriander
1.5 tbsp Kosher Salt
1 tbsp Sugar
3 l water 800 ml of water are needed for cooking the rice, the rest will be used for stewing the peppers
1 bunch Basil You may use other fresh herbs for decoration

Nutritional information

691 g
Serving Size

Amount Per Serving

504
Calories

Calories from Fat 199

22.1 g
Total Fat

Saturated Fat 7.7 g

69 mg
Cholesterol
980 mg
Sodium
1252 mg
Potassium
49.5 g
Total Carbohydrates

Sugars 10.2 g

5.5 g
Dietary Fiber
27.9 g
Protein

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Stuffed Bell Peppers with Zucchini and Pork

Features:
  • Low Glycemic Impact
Cuisine:
The use of zucchini squashes and brown mushrooms makes any dish with sweet peppers withstanding!
  • 1 h 30 min
  • Serves 12
  • Medium

Ingredients

Directions

Stuffed peppers are common among many cuisines, but making them with more vegetables, rice and pork is more usual for the southern and eastern parts of Europe while stewing such peppers with sour cream is the Bulgarian specialty.

Steps

1
Done

Get everything ready before cooking, and don't forget to wash the meat and vegetables.

2
Done

Wash your long-grain rice several times, changing the water until it becomes almost transparent. You may even soak it for a bit.

3
Done

The rice for stuffing doesn't need to be completely cooked, so boil it for about eight minutes.

4
Done

Chop the pork into medium-sized pieces, you may try to play with this parameter if you want to change the final texture.

5
Done

Peel and slice all the garlic cloves and carrots.

6
Done

Cut the squashes into cubes.

7
Done

Take the half of garlic slices and fry until golden.

8
Done

Cut the brown mushrooms, and then stir them with garlic.

9
Done

Add the diced zucchini squashes to the mixture.

10
Done

Mix the meat with your stuffing for peppers.

11
Done

Sprinkle some salt, coriander and red chillies over your pork. Let it cook until the meat loses its pink tint. This way your stuffed peppers will be done faster without meat being too raw.

12
Done

Stir the pork with vegetables into the previously made rice.

13
Done

Let's make the tomato sauce. Start with frying the second part of sliced garlic and carrots. They have to become soft before adding the tomatoes.

14
Done

Dice the tomatoes and add them to the wok.

15
Done

Sprinkle the sauce with sugar and more salt.

16
Done

Pour one liter of boiling water into the wok. Let the sauce simmer while you're filling your peppers.

17
Done

Stuff the bell peppers with pork and zucchini mixture.

18
Done

Carefully transfer the peppers into the wok.

19
Done

Add the rest of boiling water until the stuffed peppers are completely covered. Let them simmer for 45-55 minutes before adding the sour cream.

20
Done

Five more minutes - and your stuffed peppers are ready! Enjoy their complex flavor with a glass of some dry red.

Iv Olendr

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