You will need: 0.5 kg of minced meat (pork or pig-beef), 10-12 pcs. salad pepper, 2 onions, 1 carrot, 2 tomatoes, 2 cloves of garlic, a bunch of parsley and dill, 3 tbsp. spoons of rice, 1 tbsp. spoon of tomato paste, 3-4 tbsp. spoons of vegetable oil, 1 tbsp. spoon of vinegar, 1 h. spoon of sugar, bay leaf, pepper, salt to taste.
Wash and peel the vegetables.
This dish requires pepper of the same size and shape. In the pepper, carefully cut the seed box and free from seeds. Scrub the pepper for 2 minutes to make it a little soft.
Blanch the tomatoes for 1 minute, peel and cut into small cubes.
Wash the rice well, add water, boil for 15 minutes and strain.
Ready rice combine with minced meat.
Finely chop the onion.
Grate carrots on a coarse grater.
Crush the garlic.
Chop the greens finely.
Spread the onions in vegetable oil, then add the carrots and fry for 10 minutes. Half zazharki shift in the filling.
Cook the sauce.
Add flour to the remaining fry, stir and fry for 2 minutes. Then add tomato paste, bay leaf, vinegar, salt, pour two glasses of water and, stirring, let the sauce boil.
Add tomatoes, garlic, herbs, sugar, salt, pepper to the filling and mix well.
Fill the pepper with meat, place it tightly and vertically in a thick-walled saucepan. Pour the sauce. If you still have extra stuffing, you can also add it to the sauce.
Simmer the stuffed peppers over low heat, covered, for 30 minutes.
Turn off the heat and let it brew for another 10 minutes.
When serving, pour the stuffed peppers in sauce and garnish with greens.
Enjoy your meal!
Categories: Christmas Desserts