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

504

Calories

22.1 g

Total Fat

69 mg

Cholesterol

980 mg

Sodium

1252 mg

Potassium

49.5 g

Total Carbohydrates

5.5 g

Dietary Fiber

27.9 g

Protein

Stuffed Bell Peppers with Zucchini and Pork

Name: Stuffed Bell Peppers with Zucchini and Pork
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 Servings
Ingredients: Zucchini: 1.5 kg; Bell Pepper: 1.2 kg; Pork sirloin: 900 g; Carrot: 300 g; Mushrooms: 300 g; Tomatoes: 400 g; Rice: 400 g; Sour cream: 400 g; Garlic: 200 g; Red Chillies: 2 pods; Sunflower oil: 150 ml; Coriander: 1 tbsp; Kosher Salt: 1.5 tbsp; Sugar: 1 tbsp; water: 3 l; Basil: 1 bunch

Features:

Cuisine:

European

The use of zucchini squashes and brown mushrooms makes any dish with sweet peppers withstanding!

1 h 30 min
Serves 12
Medium

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

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.