Stuffed Bell Peppers Recipe As seen on Natasha's Kitchen Bookmark recipe Print recipe Download recipe Share Total Time 2 hrs 55 mins Prep Time 1 hr 30 mins Cook Time 1 hr 25 mins Rating 5 out of 5 stars (12) Ingredients 8-10 servings 2 1/2 cups cooked white rice8 to 10 medium bell peppers (red or yellow)1 to 1.3 lbs ground pork1 lb ground turkey2 eggs4 medium carrots, grated3 Tbsp oil1 Tbsp butter3/4 cup mushroom marinara1 Tbsp salt for meat mixture1 tsp salt for boiling water2 Tbsp Vinegar2 Tbsp Oil2 Carrots, grated1 tsp Vegeta (or Mrs Dash, or similar seasoning)1 Tbsp sour cream3/4 cup mushroom marinara3 cups reserved water from boiling the peppers Calories Kid-FriendlyBakingDinnerEggsSautéingIntermediateVegetablesLunchBoilingEuropeanSavoryRiceSlavicMeatMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Cut off the top of each pepper and clean out the inside. Step 2 Bring a large soup pot of water to a boil (at least 2/3 full). Add 2 tbsp vinegar and 1 tsp salt. Step 3 Place all of the peppers in the pot. They should be mostly covered with water. Add more water if needed. Step 4 Cover peppers and bring to a boil. After 3 minutes, leave the lid on, turn off the heat and let peppers sit in the hot water while you prepare the rest of the recipe (they should be in there around 45 minutes). Step 5 Be sure to reserve 3 cups of water from the peppers. Step 6 In a large skillet, heat 3 tbsp oil and 1 tbsp butter over medium/high heat. Step 7 Add 4 grated carrots and saute until soft. Once they soften, add 3/4 cup mushroom marinara and saute 1 minute, stirring constantly. Remove from heat. Step 8 In a large bowl, mix pork, turkey, and cooked rice. Step 9 Stir in 2 eggs, sautéed carrots, and 1 tbsp salt. Mix well. Step 10 By now, your peppers should have softened, reserve 3 cups of water. Step 11 Drain the peppers and move them to a dry surface. Step 12 Fill each pepper full of meat mixture, don't press it down, just fill it all the way. Step 13 As you stuff your peppers, arrange them snugly either in the same pot you used to cook the peppers or in a cast-iron dutch oven. Step 14 Heat 2 tbsp canola oil. Saute 2 grated carrots with 1 tsp vegeta. Stir occasionally until carrots are soft. Step 15 Add 1 tbsp sour cream and 3/4 cup mushroom marinara. Saute another minute and remove from heat. Step 16 Pour Podliva over the top of each pepper and add 3 cups of reserved water from peppers. Step 17 If using the pot, bring to a light boil, then cover and simmer 40 minutes over medium heat. Step 18 If using a dutch oven (recommended method), cover and bake at 450°F for 20-25 minutes. When it bubbles, reduce heat to 350°F and bake 1 hour. Step 19 Serve with sour cream. Chef’s notes These make excellent leftovers. Before reheating, cut the pepper in half and spoon the podliva (juice) over each half.You may have some leftover meat depending on the size of your peppers. Use any leftover meat for Katleti.Also, you will have leftover marinara sauce.
