Russian Season

Stuffed Peppers is one of those old good recipes which we adapted from a kind of family relic – a gorgeous Romanian cookbook. It’s packed with irresistible recipes of fruit pies, berry pastes and jams, sweetcorn&cheese casseroles, and other meals I drool over. Of course it also includes a variety of poultry and meat recipes – not as exciting for me, yet useful.

While stuffed peppers are a basically simple dish to prepare, this might be pretty time-consuming as you’ve got to prepare all vegetables separately - and also spend some time seeding and stuffing the peppers, of course. But it is definitely worth the wait – also because you can store the peppers in fridge for 2-3 days no problem.

One of the key points here is to blanch the peppers before stuffing them, as a couple of minutes in boiling water makes them much more elastic. It’s also important to choose peppers that are not too thick and fleshy, otherwise you will feel like “hmm there seems to be too much sweet pepper in this dish!”. On the other hand, they should not be very thin, as thin peppers are easy to overcook, especially if you’re going to reheat them afterwards (I accept no microwaved food, just in case).

Everything else is really simple. In this post, we’ll tell you our method of cooking stuffed peppers in two variations: with and without meat. The vegetarian version is for me and it uses eggplant instead of meat.

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