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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash the rice and cook it until al dente.
Clean the peppers by cutting around the stem with a knife and twisting the stem clockwise to remove it, ensuring the seeds don't scatter everywhere. Thoroughly clean the inside, rinse, and dry.
Add spices and grated garlic to the ground meat, then mix in the cooked rice once it has cooled slightly. Mix everything well and stuff the peppers.
In a pot, heat a little oil and add a tablespoon of flour, stirring until it clumps. Add the tomato puree and water. Cook the sauce until it boils.
Once the sauce is boiling, add the peppers, ensuring they are submerged in the liquid. Let them cook on medium heat for an hour and a half.
Peel and dice the potatoes into small cubes, then cook them. The potatoes are done when they can be easily pierced with a fork. Drain the potatoes and add butter and milk. Mix everything together until the mixture is smooth and free of lumps.
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Mashed potatoes make an excellent side dish.
Can I use a different type of meat?
Yes, you can substitute the ground meat with any type of ground meat you prefer, such as beef, pork, or turkey.
How do I know when the peppers are done?
The peppers are done when they are soft and can be easily pierced with a fork.
Can I prepare the filling in advance?
Yes, you can prepare the filling in advance and store it in the refrigerator until you're ready to stuff the peppers.
What can I use instead of tomato puree?
You can use crushed tomatoes or tomato sauce as a substitute for tomato puree.
How do I prevent the peppers from floating while cooking?
Ensure the peppers are fully submerged in the sauce, and you can place a heatproof plate on top to keep them submerged.
