Book of Days Tales

The first Sunday in August has many celebrations attached.  Two of them are air force day in Ukraine and railway workers day in Russia.  Stuffed peppers are made similarly in both Ukraine and Russia. You can use standard bell peppers but the smaller ones are commoner in eastern Europe.

Ingredients:

For the stuffed peppers:

1 cup uncooked rice
1 lb and 6 oz. 85% ground beef
1 medium carrot (grated with a big hole grater)
1 small onion, finely chopped
3 tablespoons fresh parsley, finely chopped
1 big garlic clove, finely chopped
1 teaspoon kosher salt
½ teaspoon ground black pepper
5 medium size bell peppers

For zagarka (tomato sauce):

1 ½ tablespoons olive oil
1 medium onion, quartered and sliced
1 large carrot (grated on the grated on a big hole grater)
1 medium garlic clove, finely chopped
3 tablespoons good quality tomato paste
3 tablespoons sour cream
½  teaspoon kosher salt
½ teaspoon ground black pepper
2 cups chicken, beef or vegetable stock or plain water

For serving:

chopped parsley
sour cream

Instructions:

To make zagarka (tomato sauce):

Heat a large oven-safe pot (preferable Dutch oven) over medium-high heat. Add oil. Add onions, salt, and pepper. Fry for 3 minutes, Add carrots and fry for additional 3 minutes. Add garlic and stir for I minutes. Add tomato paste, mix well with the rest of ingredients and caramelize it slightly, about 3 minutes. Reduce heat to medium. Add a little of the chicken stock, so everything comes together. Then add sour cream. Mix everything. Taste and adjust seasoning. Add the rest of the chicken stock. Bring to boil. Taste and adjust seasoning. Remove from heat.

To make stuffed peppers:

Preheat oven to 360 F. Wash the rice very well. In a medium pot bring the rice to a boil and cook for 3-5 minutes (depending on your rice variety) until al dente. Strain and let it cool completely.

In a large bowl combine ground beef, carrot, onion, garlic, parsley, salt, and pepper. Add chilled rice and mix everything with the spoon. All ingredients must distribute well but do not over mix it. Otherwise, the mixture will be stiff.

Remove the top and insides of pepper. Wash them well.

Stuff peppers with the mixture. Place peppers vertically in the pot with the sauce. Cover the pot with the lid or foil tightly, so the steam does not escape.

Bake for 1 hour. Baking time depends on the size of your peppers. It may require less or more time. To check for doneness cut the peppers slightly to make sure the beef is cooked.

Remove from oven.

Serve stuffed peppers with plenty of sauce, sour cream, and freshly chopped parsley.