Pepper stuffed in sour cream sauce: several interesting recipes

It is tasty to eat everything. And women adore when their cooking is popular with consumers. And they try to cook not only delicious, but also diverse. Sometimes the latter is just the problem: it's hard to come up with something new that will please the domestic ones. At such a time it's time to remember about pepper stuffed in sour cream sauce: this dish never loses its popularity and meets relatives with ardent approval. And you can cook it in different ways, choosing the one that most impresses 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 boring. Therefore mincemeat is supplemented with roast and rice. With vegetables, everything is clear: the onion is cut, the carrot rubs, the ingredients are allowed in lean oil until soft or golden-as the chef likes. But with the croup of mistresses come in different ways. Some boil rice until half cooked, some simply pour it with steep boiling water and leave to soften for half an hour. In any case, cook it until the end is not worth it.

For flavor in pepper stuffed in sour cream sauce you can add chopped greens. Dill with parsley is usually used. But you can do with some seasonings - Provencal or Italian herbs, hops-suneli, etc.

Peppers are washed, a lid with a tail is cut off from them, seeds are cleaned. Then they are rinsed again and turned upside down to make the glass liquid to the maximum. It only remains to push the stuffing in them and move on to the next stage.

Traditional

The most common way of further processing is quenching. To use it, pepper stuffed in sour cream sauce tightly folds upright in a saucepan and is poured with this very sauce. It is prepared in a deep frying pan or saucepan, where three tomatoes without skins are rubbed, a glass of sour cream and half a glass of water are poured. When the sauce boils, it is poured, peppered and poured over the peppers. The liquid should hide them completely. Extinguish the dish will be 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 dish with sauce, but also to put sour cream on the table: many like to savor the peppers with it additionally.

Pepper stuffed in sour cream sauce: recipe with frying

It will appeal to those who like a tight crust on the absorbed product. And some cooks assure that the sauce turns out to be more saturated and delicate. Peppers are stuffed in the same way. But before being sent to the pan, fry in a skillet with red-hot sunflower oil. From two sides, to a beautiful "blush." Perhaps "shooting"; So as not to burn yourself with oil, the container is covered with a lid. And before turning over it is set aside for a minute from the plate, so that it gets slightly cold. Fried peppers are added to a saucepan; Meat in them already "grab" and will not fall out. The contents are filled with sour cream (can be added with tomatoes or tomato paste) and stewed for only a third of an hour.

An unusual recipe

Even more refined is to taste pepper stuffed in sour cream sauce, baked in the oven. It is even prepared somewhat differently: the peppers are cut along along a kind of boat. In this case, we must try to separate the tails. On the taste, they, of course, do not affect, but they look aesthetic on the plate. Minced meat is mixed not with rice, but with chopped tomatoes and dill. Halves of peppers are stuffed into it, laid out in a mold and poured into the water with half the sides. The dish hides in the oven for about a third of an hour - just enough time to make the sauce. It will be sour cream, a little fresh dill and extremely finely chopped onion. Pepper, salt, seasonings - at your discretion. Sauce the dish directly in the dish.