Peppers Stuffed with Meat & Rice-Ukraine

Last Christmas my parents got me a Ukrainian cookbook. For whatever reason it took me almost a year to actually try out some of the recipes from it. I’m not going to lie, some of them are a bit “much” for my American eating sensibilities-stuffed pork stomach and stewed pig with horseradish (the recipe truly calls for a 2-3 pound pig which I don’t even know if in American butcher shops one can go and buy a whole pig). However, there are other recipes that sound extremely delicious and ones I’ll be anxious to try out in the future. I’ll be having a separate post on the other dish I made, carrot babka.

I’m not the biggest fan of green peppers (however, I love red bell peppers). But in wanting to stick to the original recipe I used green peppers. To me, green peppers just have an unflattering taste to them. However, the stuffing was delicious as was the gravy. I discovered though that Ukrainian cooking uses a lot of sour cream as a large number of recipes in the cookbook called for sour cream. I’m not a fan of the taste of “raw” sour cream but when it’s mixed up with other ingredients I suppose it’s not as bad.

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