Baked stuffed peppers
Stuffed peppers are one of our family's favorite dishes. This is a common dish for mid-summer and fall. But one of the neighbors decided to stew the peppers in mid-May. The smell pervaded the entire entrance. I couldn’t resist and decided to cook the peppers too.
Choose large peppers with flat bases so they stand upright in the baking dish. My 20*30 cm dish holds exactly 9.
Wash the peppers thoroughly. Cut off the top and remove the seeds.
Cut the onion into small cubes, grate the carrots on a coarse grater, and also chop the tops of the peppers. Fry everything together until soft with a small amount of vegetable oil. Cool a little.
For the filling, I usually use mixed minced meat (70% beef and 30% pork). Add boiled rice, vegetables, salt, pepper and spices as you like to the minced meat.
Mix well.
And now a little trick. To make the pepper itself tasty, you need to salt the inner walls before stuffing. Sprinkle with salt and rub in lightly. Then we fill the peppers with minced meat. This amount of minced meat was enough for exactly 9 pieces: there was no extra left. Now pour a little vegetable oil on your hands and grease each pepper. This can be done before starting stuffing. It's more convenient for me this way. By the way, I don’t grease the mold itself with oil.
Place the pepper in the oven for 20-25 minutes. Temperature 180°C. At this time, prepare the sauce.
Mix flour, sour cream and a glass of milk and place on the stove over medium heat. Warm up the sauce while constantly stirring. After a while it begins to thicken. Add more milk, bringing the sauce to the desired thickness. I like it thinner. Salt and pepper to taste.
We take the peppers out of the oven. Pour the hot sauce over them and put them back in the oven for another 20 minutes.
If the tops start browning too quickly, cover with foil. I did not need to.