STUFFED PEPPERS (ARDAY-INFLUS)
These stuffed peppers offer a comforting and flavorful experience, combining the sweetness of green peppers with a savory meat filling and a tangy, sweet-sour sauce. This classic dish is a satisfying main course, perfect for a family dinner or a special occasion. The combination of textures and flavors makes it a truly delightful meal.
Ingredients
- 4 peppers Sweet green peppers
- 1 pound Ground meat
- 1 egg Egg
- 1 onion Onion
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Citric acid (Quantity estimated (not specified in original recipe))
- 1 tablespoon Water (Quantity estimated (not specified in original recipe))
- 1 cup Tomatoes, sliced (Quantity estimated (not specified in original recipe))
- 1/2 cup Water
- 1 tablespoon Sugar (Quantity estimated (not specified in original recipe))
- 1/2 tablespoon Flour
- 1/2 tablespoon Fat (butter or oil)
Instructions
- 1Cut off the blossom end of the sweet green peppers. Remove the seeds and any membranes. Set aside.
- 2In a bowl, combine the chopped meat, egg, grated onion, salt, and citric acid (dissolved in a little water). Mix well to combine.
- 3Carefully stuff the prepared peppers with the meat mixture, but do not overfill them. Replace the top of each pepper.
- 4Melt the fat (butter or oil) in a saucepan. Add the sliced tomatoes, then carefully place the stuffed peppers in the saucepan. Pour in 1/2 cup of water. Cover and let steam for 30-45 minutes, or until the peppers are tender.
- 5In a small bowl, combine citric acid and sugar to taste. Set aside. In a separate small pan, brown the flour with the fat (butter or oil). Add the sweet-sour mixture to the gravy and stir until thickened.