A very satisfying and tasty dish, in which, instead of the usual rice, fragrant bulgur and vegetables. These peppers can be prepared with the addition of meat, or make a vegetarian option.
Ingredients: Bulgarian pepper, bulgur, minced meat, onions, carrots, garlic, tomatoes in their own juice, vegetable oil, sugar, bay leaf, Salt / pepper, Your favorite seasonings, water
Cooking method:
Prepare all the ingredients, wash and peel the vegetables thoroughly.
Rinse the bulgur, pour in plenty of water, bring to a boil and cook over moderate heat for 15 minutes.
Cut carrots and onions into small cubes. Heat the vegetable oil in a frying pan and put the vegetables, fry them over moderate heat for 7-8 minutes. At the very end, add the garlic passed through the press.
Drain all liquid from bulgur. In a bowl, combine bulgur, minced meat and half the amount of fried carrots and onions. Add salt and spices. Mix until smooth.
Cut the pepper in half or cut off the caps (if the pepper is elongated), remove the seeds.
Stuff the peppers with the filling of bulgur, minced meat and vegetables, tamping it tightly inside the pepper so that there are no voids. Place the stuffed peppers in a large skillet or pot with the cut and stuffing up (in case the caps were cut off the peppers, place them vertically in a large saucepan).
Prepare the sauce. In a pan with the remaining vegetables, add tomatoes in their own juice, 0.5 tsp. sugar, salt and spices, 200 ml of water and bay leaf. Bring the sauce to a boil and cook for 3-4 minutes.
Pour the prepared sauce over the peppers so that they are almost completely covered with it. Add more water if necessary. Bring to a boil and cook over low heat for 35 minutes.
Serve hot peppers with sour cream and herbs.