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Stuffed peppers are a timeless dish beloved for their versatility and comforting flavors. Each family has its own twist, making this dish as unique as the households that prepare it. With endless possibilities for fillings, stuffed peppers allow cooks to get creative, blending hearty ingredients into a visually stunning meal.
This recipe takes a unique approach: stuffing peppers with cabbage rolls. Yes, you read that right—two classic dishes combined into one. The result is a rich, satisfying meal where the tender sweetness of peppers perfectly complements the savory cabbage rolls.
Perfect for a special occasion or a hearty family dinner, this recipe delivers both flavor and an impressive presentation. With a touch of tradition and innovation, it’s a showstopper that will leave everyone at the table asking for seconds.
For the Peppers:
•4 medium bell peppers
•2 tbsp vegetable oil
For the Cabbage Rolls:
•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)
For Cooking:
•1 cup hot water
•Additional 5 fl oz (150 ml) tomato juice
Step 1: Prepare the Cabbage Leaves
1.Blanch cabbage leaves in boiling water for 2–3 minutes until softened. Cool and trim any thick stems.
2.Cut each leaf into triangles for easier wrapping. Alternatively, use grape leaves.
Step 2: Prepare the Peppers
3. Slice the tops off the bell peppers, remove seeds, and rinse thoroughly.
Step 3: Prepare the Filling
4. In a frying pan, heat 1 tbsp vegetable oil. Sauté onions until softened. Add chopped pork and cook for 7–10 minutes.
5. Stir in grated carrots, rice, and half of the tomato juice. Season with salt, pepper, and chopped herbs.
Step 4: Assemble the Cabbage Rolls
6. Place a small amount of filling onto each cabbage (or grape) leaf. Roll tightly into small parcels.
Step 5: Assemble the Stuffed Peppers
7. Place prepared cabbage rolls inside each pepper. Add a small amount of vegetable oil to the bottom of each pepper to prevent sticking.
Step 6: Cook the Stuffed Peppers
8. Arrange the stuffed peppers upright in a large pot. Pour a mixture of hot water and remaining tomato juice over them until just covering the tops of the peppers.
9. Bring to a boil, then transfer the pot to a preheated oven. Cover and bake at 350°F (175°C) for 1–1.5 hours.
Step 7: Serve
10. Serve the stuffed peppers hot with a dollop of sour cream on the side.
