Anna Yuryevna Netrebko (pictured) is a Russian operatic soprano who has performed around the world. Anna shares her recipe of stuffed peppers in The Opera Cooks book.
Stuffed Peppers with Tomato Sauce
Serves 5
INGREDIENTS
10 green peppers
500g mixed mince
2 white onions
1 bunch of dill, parsley and coriander
3 carrots
750g canned tomato purée
3 tomatoes
3 garlic cloves
1–2 tbsp sugar
salt, pepper, and spices to taste
sour cream to taste
200g rice
Wash the peppers, cut off their tops and scoop out the seeds and white membrane. Pour boiling water into the peppers and allow to infuse for 20 min.
Heat oil in a large pan, finely chop the onions and garlic and brown them together with the mince. Mix in the rice, cooked al dente. Allow it to infuse well. Wash the herbs, finely chop them, and add them to the mixture, leaving just two tablespoons for decoration.
Slice carrots in small strips and bring to simmer in a small pot with the tomato purée. Chop the fresh tomatoes into small pieces and add to the mixture. Season with sugar, salt, and pepper.
Scoop the mince-rice mixture into the hollow peppers and place into a larger pan next to each other. Pour the tomato sauce over them, cover and simmer at low heat for another 30–40 minutes.
Arrange the stuffed peppers on a plate, pour the tomato sauceover them and top off with a dash of sour cream and chopped herbs.
The publication The Opera Cooks features recipes from 70 opera stars, including Pavol Breslik, José Carreras, Jonas Kaufmann and Nina Stemme. It is published by Austria’s Opera Rifko Verlag and is available from.
Anna’s hand written recipe of stuffed peppers with tomato sauce:
