Stuffed Peppers with Cabbage Rolls
Stuffed bell peppers filled with savory cabbage rolls and simmered in tomato juice—a comforting, hearty meal perfect for any family gathering.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodnchef.com.
Cooking tools:
- Kitchen scale
- Fine-mesh sieve
- Pot
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 4 medium bell peppers
- 2 tbsp vegetable oil
- 4 ½ oz (125 g) rice, rinsed
- 9 oz (250 g) pork brisket, finely chopped
- 5 ½ oz (160 g) onions, diced
- 4 ½ oz (125 g or 1 medium) carrots, grated
- 1 tsp salt
- ½ tsp black pepper
- 5 fl oz (150 ml) tomato juice
- 1 bunch parsley and dill, chopped
- 2 ¼ lbs (1 kg) cabbage leaves (or grape leaves)
- 1 cup hot water
- Additional 5 fl oz (150 ml) tomato juice
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