Stuffed Peppers Recipe

The Russian culture has many different dishes, some of which may seem odd to some people considering the ingredients that may be in them. But this recipe isn't an odd one, it is actually a dish that I've seen sold frozen in grocery stores and sold in the hot food section of Publix.
Stuffed Peppers.

Many make this dish with large green bell peppers, but these peppers give off a bitter taste after being cooked. (which maybe you like). For me personally, I'd always eat the stuffing and leave the pepper because I couldn't stand the bitterness.
When visiting my in-laws in Europe, I first tasted small (mini) stuffed peppers, and for the first time, I ate the peppers. Like anything in food, everyone has their own recipe with different tastes. I've developed my own and I'd like to share it. Below is a link to my cooking blog with a photo step by step. Following that is just the recipe if you prefer to just read it over. I hope you enjoy it.

https://kitchenmedley.weebly.com/stuffed-peppers.html

INGREDIENTS
14 oz pkg short grain rice
1 lb ground pork
1 lb ground beef
1 med-lg onion, chopped
1 med carrot, grated
1tbsp salt
1 tsp ground black pepper
1 tsp garlic powder
small bunch dill
6oz can tomato paste
2- 2lb bags baby bell peppers
15oz can tomato sauce

DIRECTIONS
Place the whole pkg of rice in a bowl (alternatively you can use 2 c Arborio rice) and pour boiling water over it. Cover and set aside.While the rice is resting in the hot water continue with the following. Place the ground meat in a large bowl.Heat some olive oil in a skillet on med-high heat. Chop the med-lg onion and saute in the skillet. Meanwhile clean a medium carrot and grate on the large side and add to the onions. Saute until onions start to absorb the carrot color.Place the carrot and onion saute mixture into the bowl with the ground meat. Season with 1 tbsp salt, 1 tsp ground black pepper, and 2 cloves minced garlic. (if you don't have fresh garlic use 1 tsp garlic powder)Chop up a small bunch of dill weed. (about 6 sprigs). This is one of my favorite herbs. Add the dill to the bowl with the meat and other goodies and mix together Personally I find that using your hand works best at getting everything mixed together, especially the seasoning.Drain the rice and add it into the bowl of meat mixture along with all of the tomato paste. Mix really well. Again I used my hand. Set aside.Slice the tops of the peppers and clean out the insides. Stuff them with the meat mixture you set aside.

If you plan to cook the peppers in a slow-cooker (which is great if you want to go about your day and not be tied down) carefully place them in the slow-cooker, they will need to be stacked into 2 layers most likely (depends on the size). If you plan to do it on stove top, place in a large pot. I cooked mine in the oven this time (i've done all 3 methods, all turn out very delicious) Place the peppers into a deep baking pan or turkey pan. Mine didn't fit all the way, so I had just enough left to fill a bread pan. If you used the smaller peppers, you will most likely need to place them down horizontally.

Pour the can of tomato sauce into a bowl and use the can to pour in 2 cans of water. Use a small whisk to blend the mixture well. Pour over the peppers.If cooking in slow-cooker, cover with lid and cook on low for 6 hrs. If cooking stovetop, cover with lid and cook on med-low for 1-2 hrs. Check the doneness of the rice at the top after an hour. If cooking in the oven, cover with foil and cook for 2 hrs at 400 degrees.Once cooked, turn off the appliance you're using and let the peppers sit for 15 minutes before serving. Serve with sour cream, shallot onions, or Italian parsley. Or just eat it right away.