First of all, guys, have you seen Jamie Oliver’s live foodtube show yesterday? I’m a huge fan of him, he is so inspiring person! It started 12:30am Dubai time and today has been working day. I’ve honestly tried to watch it, but after half an hour I fell asleep:) Going to watch it today.
There are a large variety of fillings that are used for stuffed capsicums worldwide.
The most widely known in Russia is ground pork with rice. However, the concept has mutated to suit up-to-date needs, and peppers are filled with couscous, wild rice, cheese and etc.
Wash the rice thoroughly, cook in 100ml of water until semi-done (around 7-8 minutes).
In a small pan over medium heat, fry carrots and onions until tender and they’ve get golden color.
Meanwhile, wash capsicums, cut the tops off each pepper and remove seeds. If peppers do not stand up straight, slice a little (!) off the bottom of the pepper to level it out.
Mix meat, cooked rice and 1/2 of veggies together (if you don’t like onion and carrot in filling, escape this step). Add salt, black pepper to taste. Fill the capsicums tightly and place in a baking dish.
In a bowl combine sour cream, tomato paste and the remaining 1/2 veggies together.
Pour the sauce in a large deep dish. Place the stuffed capsicums in.
Pour the stock or water slightly below the brim of the capsicums.
Close the dish with a lid, bring to boil, reduce heat and simmer on a lower-medium heat for 35-45 minutes.
Serve with the sauce, in which peppers were cooked, or sour cream.
Sprinkle over some fresh dill or parsley.