Stuffed Peppers with Rice and Meat (Farshirovannye Pertsy)
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Available allergen-free substitutions:
Celery-free alternative
Use a stock made without celery or celery extract; check labels carefully.
Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.
Did you know?
Stuffed peppers are often cooked in big batches because they reheat well the next day.
Allergens in this recipe
✓ Potentially allergy-friendly based on listed ingredients or available substitutions. Please verify ingredients before consumption.
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✦ Allergen-free alternatives
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Celery-Free Stock
— Celery-free alternative
Use a stock made without celery or celery extract; check labels carefully.
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Celery-Free Stock
— Celery-free alternative
Cut the tops from the peppers and remove the seeds.
Mix minced meat with cooked rice, onion, herbs, salt, and pepper.
Fill the peppers loosely with the meat mixture.
Place them in a pot with tomato passata and stock.
Simmer gently until the peppers are tender and the filling is cooked.
Nutritional values are per serving and approximate. Not medical advice.