We recommend that you try the recipe below using the 4.5 L Honeycomb Light Cast Iron Pot .
Ingredients:
- 500g of meat
- 2 eggs
- 400g pureed tomatoes
- 150-200g of rice
- 8-10 bell peppers
- a large onion
- a carrot
- a zucchini (suitable for size)
- a bunch of chopped parsley
- a bunch of chopped dill
- olive oil
- salt and pepper
Method of preparation:
Finely chop the onion. Grate the carrot and zucchini. Heat the cast iron pan and add 2 tablespoons of oil. Saute the grated vegetables until the water evaporates from them. Remove about a third of the vegetables and set aside (It will be used later for a tastier and more consistent sauce). Add the meat and mix well. Then add the rice, salt and pepper, stirring continuously. Add a quarter of the pureed tomatoes. After 3-4 minutes, remove the composition to a larger bowl because it will later be mixed in it. The pot is not washable.
While the meat mixture cools, prepare the peppers for stuffing: cut off the stem part (like a cap) and remove the inside full of seeds. All "caps" are kept.
Return to the meat in the bowl and add 2 eggs and the chopped greens. Mix well and then stuff all the peppers.
In the same cast iron saucepan, add a spoonful of oil, the mixture of grated vegetables, kept from the beginning and the rest of the pureed tomatoes. Salt and pepper. When the sauce starts to boil, arrange the peppers in the saucepan. Each pepper closes with its lid. Sprinkle everything with a little olive oil, salt, pepper, cover with the lid of the saucepan and put in the hot oven at 190℃ for 1 hour / 1 hour and a quarter.
Bon appetit!
TIP: when they cool down, the fine membrane of the pepper (the one that usually "stays in the throat") can be carefully removed from each pepper, without destroying its shape. That way, even picky eaters will eat stuffed peppers, not just the stuffing. 😊