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Ukrainian stuffed peppers recipe

  • Serves 6
  • 15 mins to prepare
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ukrainian peppers
Customer recipe by Nataliya Kravchenko
Added 88 months ago

For a leaner option you can sue couscous instead of rice and low fat soured cream.

Heat the oil in a frying pan and sauté the onion, carrot and garlic for 4-5 minutes.


Add the mince and cook for 4-5 minutes before adding the rice, stock cube and seasoning.Mix together well then mix in the egg.


Spoon the mixture into the preparedpeppers, making sure not to overfill as they will expand during cooking.


Lay a few cabbage leaves in the base of a pan then mix together the passatta and soured cream.Add the peppers to the pan and the liquid should reach half-way up.


Cover and simmer for 20 minutes.Serve with a mixed salad.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 2tbsp olive oil
  • 1 large Spanish onion, peeled and chopped
  • 1 large carrot, peeled and grated
  • 3 cloves garlic, crushed
  • 500g chicken or turkey mince
  • 150g cooked basmati rice
  • 1 chicken stock cube
  • seasoning
  • 2 eggs, beaten
  • 6 medium red or yellow peppers, tops cut off, deseeded
  • cabbage leaves
  • 900ml passatta
  • 200ml soured cream

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