Everyone loves a tasty meal. And women love it when eaters like their cooking. And they try to cook not only tasty, but also varied. Sometimes the latter is just the problem: it’s hard to come up with something new that will please the home. At such a moment, it's time to remember about peppers stuffed in sour cream sauce: this dish never loses popularity and is welcomed by relatives with warm approval. Moreover, you can cook it in various ways, choosing the one that is more appealing to your family members.
Preparatory stage
No matter how you intend to cook pepper, stuffed with meat, in sour cream sauce, the main thing in it is the filling. Traditionally, meat is not used in its pure form: the final product is dry and dull. Therefore, the stuffing is complemented by frying and rice. Everything is clear with vegetables: onions are chopped, carrots are rubbed, the ingredients are stewed in vegetable oil until soft or golden - as the cook likes it more. But with the groats mistresses act differently. Some boil rice until half cooked, some simply pour it with boiling water and leave it to soften for half an hour. In any case, cook it to the end is not worth it.
For aroma, crushed greens can be added to peppers stuffed with sour cream sauce. Commonly used are dill with parsley. But you can do with some seasonings alone - Provencal or Italian herbs, suneli hops, etc.
Peppers are washed, a cap with a tail is cut off from them, seeds are cleaned. Then they are repeatedly rinsed and turned upside down to maximize the liquid glass. All that remains is to push the stuffing into them and move on to the next step.
Traditional option
The most common method for further processing is quenching. For its use, peppers stuffed in sour cream sauce are tightly folded upright in a pan and poured with this same sauce. It is prepared in a deep frying pan or saucepan, where three tomatoes are rubbed without a skin, a glass of sour cream and a half glass of water are poured. When the sauce boils, it is salted, peppered and poured over peppers. The liquid should completely hide them. The dish will be stewed from half an hour to an hour - depending on how many peppers you have in the vessel and what size they are. When serving, it is recommended not only to pour the sauce over the dish, but also to put sour cream on the table: many people like to add extra peppers to it.
Stuffed Peppers in Sour Cream Sauce: A Roast Recipe
It will appeal to those who love a dense crust on the absorbed product. And some chefs claim that the sauce is more saturated and tender. Peppers start the same way. But before being sent to the pan, they are fried in a pan with red-hot sunflower oil. On both sides, to a beautiful "blush". Perhaps "shooting"; In order not to burn yourself with oil, the container is covered with a lid. And before turning over, he sets aside for a moment from the stove so that it cools down a little. Toasted peppers stack in a saucepan; the meat in them is already "seized" and will not fall out. The contents are poured with sour cream (it is possible with the addition of tomatoes or tomato paste) and stewed for only a third of an hour.
Unusual recipe
Pepper stuffed in sour cream sauce and baked in the oven is even more refined to taste. It is even prepared in a slightly different way: peppers are cut lengthwise into a kind of boat. Thus it is necessary to try to separate and ponytails. Naturally, they do not affect taste, but they look more aesthetically pleasing on the plate. Stuffing is not mixed with rice, but with chopped tomatoes and dill. Halves of peppers begin with it, are laid out in a form and filled with water to half the sides. The dish hides in the oven for about a third of an hour - there is just enough time to prepare the sauce. Sour cream, a little fresh dill and an extremely finely chopped onion will go into it. Pepper, salt, seasonings - at your discretion. Pour sauce over the dish directly on the plate.