Stuffed Peppers (Steba SV 2)

Stuffed Peppers (Steba SV 2)

Category: Meat dishes

Ingredients
Bell pepper	2 pcs.
Filler	at your look

Cooking method

• 2 sweet peppers, with a total weight of about 600 g;
• 350 g minced meat;
• half a medium sized carrot;
• 2 medium sized tomatoes;
• half a medium-sized onion;
• 4 tablespoons of rice (with a slide);
• spices, salt.
• 
• "Gut" the pepper, the seeds will go into the filling (I love the seeds from the pepper and always return them to the salad, or another dish with pepper is not for everyone). Finely chop the tomatoes, finely chop the onion, finely grate the carrots. I brought the rice almost to readiness. Minced meat in the proportion of 700 g of beef + 300 g of pork. I think that the composition of the filling is not fundamental - everyone can dream up at their own discretion.
• 
• 
• We mix the filling ingredients, salt / pepper, etc.
• 
• Stuffing the peppers. AND…. here they are, our heroes, tough peppers, ready for anything!
• 
• But, as we know, there is always an adequate "answer" for any tough pepper: we seal it in bags.
• 
• 
• 64 degrees, 5 hours.
• 
• So, what the autopsy showed. The picture is psychedelic: the pepper itself is almost in the consistency of fresh, it has become only slightly softer (someone may not like it, then, 70 degrees, 4 hours), and the filling is completely ready - it has absorbed the smell of pepper and spices, a pleasant texture and Colour. But, in my opinion, the filling turned out to be somewhat dry compared to the pepper, prepared in the usual way. Later, the thought came to me that it was necessary to pour some water or broth into the bag, or even better not into the bag, but inject it into the stuffed pepper itself. It is necessary to take note. The rest is very emotional, I liked it. The sauce must of course be prepared separately. By the way, since the finished product "keeps its shape" well, it can be served in cold snacks, cut into large rings.

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I like it! : girl-yes: very much! I will definitely cook on this mode!

Unfortunately, this dish cannot be cooked in suvid at one time. Cooking temperatures for vegetables and meat are too different. If you really cook in this way, first the pepper at a temperature of 83-84 degrees, not too long, so that it retains its shape. I think within 20-30min. Then together with the filling at a temperature of 55-65 degrees for several hours. In this case, ready-made vegetables (carrots, tomatoes) should be put in the filling, for example, having fried them beforehand.

impossible to cook in a suvid in one go

Well, it's a matter of taste - I wrote that whoever wants a "softer" consistency can cook at a higher temperature. To disassemble cooking into several stages - first pepper, then pepper + meat is somewhat busy, in my opinion .... In the end, you can raise the temperature even more. Anyway, it won't work quickly, not the technology

Well, at +70, the pepper will still be damp. But the meat will become dry. If you want something simpler, then you need to cook in the traditional way. That is, extinguish. But the result will also be traditional. Soft pepper and dry meat. And so they write that, for example, a sandwich made with minced meat at 55 degrees is very tasty.

using minced meat at 55 degrees very tasty.

I completely agree, even checked

and dry meat.

For this, I suggested pouring the broth inside. And then you don't need to fry anything - everything is without oil, it is sealed in itself. Solid diet food.