STUFFED PEPPERS, Savella Style

     My daughter and I travelled to Uman, Ukraine in order to visit the grottoes, lakes, waterfalls, and fountains of romantic Sofiyivka Park.  

 In the late 18^th century, A Polish nobleman bought his beautiful wife for two million zloty (she had been sold into slavery at an early age by her parents) and built her this beautiful 150 hectare garden, but she broke his heart. 

    

In Uman,  I managed to decipher  the word “Farshovani” in a little restaurant  called Café Bar Kornet, on Sadova, so my daughter and I had delicious stuffed peppers there, much like

Savella’s Nachinyoovani Paertsyi  (Stuffed Peppers) page 255

 ( somewhat modified)

4 sweet peppers                                            ¾ tsp salt

3 tbsp onion                                                   ½ tsp pepper

1 tbsp butter                                                  ¼ cup chopped dill

½ pound ground pork                                               bread crumbs

1/3 cup Chinese or basmati rice                  1 cup tomato juice plus 4 tbsp

1 egg

1.  Set a large pot of water on stove to boil peppers.
2. Cut ends off peppers and remove cores.
3. Parboil the peppers for 5 minutes and drain.
4. Cook rice until done.
5. Preheat oven to 350 degrees.
6. Finely chop onion.
7. Cook onion in butter for 3 to 5 minutes.
8. Add the meat and stir until browned.
9. Remove from heat.
10. Stir in rice, egg, salt, pepper, and dill.
11. Place peppers in casserole.
12. Stuff the peppers and add 1 tbsp tomato juice to each pepper.  Top with bread crumbs.
13. Pour 1 cup tomato juice around peppers.
14. Bake for 40 minutes.
15. Serve halves as a first course or whole peppers as a lunch dish.