Ingredients
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1.5 kg Zucchini
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1.2 kg Bell PepperGet less sweet not completely mature green peppers with thin delicate pulp, like Cubanelle, Xanthi or Sweet Banana
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900 g Pork sirloin
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300 g Carrot
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300 g MushroomsGet brown varieties, like Cremini or Portobello, if you like the stronger flavor
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400 g Tomatoes
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400 g RiceI used the white long-grain rice, but the recipe will work with the brown rice as well
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400 g Sour creamUse the cream with reduced fat, that won't affect the resulting taste
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200 g Garlic
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2 pods Red ChilliesGet dry ones and grind them right away to keep the aroma strong
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150 ml Sunflower oil
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1 tbsp Coriander
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1.5 tbsp Kosher Salt
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1 tbsp Sugar
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3 l water800 ml of water are needed for cooking the rice, the rest will be used for stewing the peppers
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1 bunch BasilYou 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.
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