Ingredients for 4:
4 large red, yellow, or orange sweet peppers
1 lb ground beef
0.5 cup rice
2 medium onions
1 large carrot (or 2 medium ones)
2 cups tomato juice
1 cup Mayonnaise
2 tbsp sour cream
Method:
Wash the peppers; remove the seeds and stalks.
Wash once more.
Boil the rice until it’s halfway ready (half of the usual boiling time), drain, and cool.
Peel the onions and carrots, wash, and chop into fine pieces, or cut into small pieces.
Stir-fry the carrots and onions until they turn light yellow, and cool.
Mix the ground beef with the carrots, onions, and rice; stir well.
Stuff the peppers with this mix.
Blend the tomato juice and Mayonnaise to get sauce for the peppers.
Place the peppers upright into a sauce-pan, and pour the sauce into it.
The sauce has to be up to 2/3– 3/4 of the peppers’ height.
Bring to boil with high heating and right afterwards turn the heating to very low, just high enough for weak boiling.
Cover with a lid, and boil for 30 minutes.
Flip the peppers, and cook for 30 more minutes.
Serve with sauce and sour cream.
Note:
Originally, this was a Bulgarian dish, but it has become a part of Russian cuisine.