How To Cook Stuffed Peppers With Rice, Tomato Sauce And Balsamic Vinegar - Recipe

Dean Rouseberg Author: Dean Rouseberg Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Stuffed Peppers With Rice, Tomato Sauce And Balsamic Vinegar - Recipe

Learn how to cook "Stuffed peppers with rice, tomato sauce and balsamic vinegar". Delicious recipe.

Necessary products :
1 tea cup of rice

  • 2 teaspoons water
  • 1 onion, chopped
  • 1 tablespoon olive oil
  • 2 teaspoons marinara sauce
  • 1 teaspoon beef broth
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon hot red pepper flakes
  • 500 grams of minced beef
  • 200 grams of spicy raw sausage
  • 1 can of 400 grams of tomatoes
  • 4 crushed garlic cloves
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 pinch of hot pepper
  • 4 large peppers, cut lengthwise and cleaned
  • 1 cup grated Parmesan cheese

Method of preparation :

Turn on the oven to preheat to 190 degrees.

Boil the rice in 2 cups of water on low heat until the liquid is absorbed - about 20-25 minutes. Allow it to cool.

In 1 tablespoon of olive oil, fry the finely chopped onion until soft (about 5 minutes). Transfer half of it to a large bowl and set aside.

Add the marinara sauce, beef broth, balsamic vinegar, hot pepper to the onion in the pan and cook for 1 minute.

Transfer the mixture to a pan and set aside.

Put the minced meat, the inside of the spicy sausage, the chopped tomatoes, garlic and spices in the bowl next to the separated onion. Add the chilled rice and parmesan (set aside a little to sprinkle at the end). Mix all ingredients well.

Arrange the peppers on top of the tomato sauce and fill with the meat filling. Sprinkle with a little Parmesan cheese and bake under aluminum foil for 45 minutes.

Remove the foil and bake until nicely browned for another 20-25 minutes.

 

More on the topic:
  • Stuffed peppers with rice and cabbage
  • Stuffed dried peppers with beans and leeks
  • Stuffed peppers with mushrooms, onions, minced meat and yellow cheese
  • Stuffed peppers with ham, mushrooms and mozzarella

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