Recipe by: Dasha Gracheva

Source: Family Recipe

Serves: Makes 9 – 10 peppers



  • 9-10 small capsicum peppers
  • (measure accordingly to the pot)
  • 500 g beef mince
  • 1/2 or 1 carrot, to taste
  • 1 cup rice
  • Salt, to taste
  • Sour cream (or creme fraiche),
  • 1 Tbsp, sour cream (or creme fraiche), to serve


  • Bring salty water to a boil, cook the rice.
  • Fry 500g of the beef mince until brown, some water should be in the pan so meat is slightly undercook. Break the mince in small pieces.
  • Grate the carrot
  • In the bowl (or in the pan), mix everything. Taste – should be well salty.
  • In the meanwhile – wash peppers, place in the pot, pour hot (boiling) water on them and let rest 5 minutes. Discard the water, cut the top of the peppers (don’t discard) and deseed.
  • Place the prepared peppers back to the pot «standing» position. Put the rice-meat-carrot mixture inside. Close peppers with the top.
  • Pour water in the pot so it covers 3 cm of the peppers (or more up to half of the peppers), add salt and tablespoon of sour cream.
  • Cook over medium fire around 1 hour. Check that there’s enough water.
  • Serve with sour cream

Download PDF version here: russian-stuffed-peppers-dasha-gracheva