Saturday, January 30, 2016

Russian Stuffed Peppers #Recipe

This is part two in the Russian Dining At Home "series", and as promised, I'm going to tell you how to make a meal that both looks and tastes amazing! This meal does take a little prep time, but it's pretty simple, and you and your family will enjoy the results. So without further ado, let's get started!



Russian Stuffed Peppers

Ingredients:
2 1/2 cups cooked Rice (I used brown, but you could also use white)
8-10 Bell Peppers (red, yellow, or green will work)
1 lb. Ground Turkey
1 lb. Ground Pork
2 Eggs
4 Carrots, grated (I was out of regular carrots, so subbed about 32 baby carrots and it worked great)
3 Tbsp Oil
1 Tbsp Butter
1 Jar Mushroom Spaghetti Sauce
2 Tbsp Vinegar
1 cup Shredded Cheddar Cheese (optional; not in the original recipe, but our family loves cheese!)

Podliva Sauce Ingredients:
2 Tbsp Oil
2 Carrots, grated (or about 8-10 baby carrots)
1 tsp. Mrs. Dash Seasoning
1 Tbsp Sour Cream
3/4 cup Tomato Sauce

Directions:
Cut off the top of each pepper, and remove the seeds. Bring a large pot of water to boil. Add 2 Tbsp vinegar and a sprinkle of salt. Place peppers in pot, and add more water if needed to ensure the peppers are almost completely immersed/covered. Boil, covered, for 3 minutes, then turn off heat and let peppers sit for 45 minutes while you prepare the other ingredients. Note, be sure to reserve 3 cups of the water, as you will need this later on.

In a large skillet, heat 3 Tbsp oil and butter. Add grated carrots and sauté. Add 1/4 jar of spaghetti sauce, sauté 1 minute. Remove from heat. In a large bowl, mix together cooked ground meats, and cooked rice. Stir in eggs, cheese, and sautéed carrots.

Drain peppers and let sit on a dry surface (I used a dish towel to let them drain once removing them from the water). Again, be sure you save 3 cups of the water! Fill each pepper with the meat/rice mixture. Arrange filled peppers in a dutch oven.

For the sauce, heat 2 Tbsp oil, sautee 2 grated carrots and add Mrs. Dash seasoning. Once carrots are soft, add 1 Tbsp sour cream and 3/4 cup tomato sauce. Saute for 1 minute, remove from heat. Pour sauce over the top of each filled pepper. Add 3 cups of reserved water from peppers to the pan (without pouring over the top of the peppers).



Bake at 450 for 20-25 minutes, until water is boiling. Reduce heat to 350 and bake 1 hour. Serve with additional sour cream.



As I said, these stuffed peppers look great, and they taste amazing! The family loved them, and everybody went back for seconds. They also make great leftovers for lunch the next day; just reheat in the microwave.

So, who's going to serve their family a traditional Russian meal soon?! Believe me, you will get rave reviews! I mentioned last week that we will be trying some ethnic meals and desserts pretty frequently now, so if there's a particular dish or maybe a country/region you'd like to see featured, leave a comment and let us know!

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