Delicious stuffed pepper diversifies your diet and will be a great dish for lunch or dinner. It is well served with sour cream, and in the remaining gravy you can stew vegetables that will become a side dish for peppers. #games #peppers #stuffed peppers #dinner #meat dishes
Ingredients: bell pepper, rice, meat headlight, medium onion, small carrot, salt, black pepper, egg, tomato sauce: water, canned tomato puree (or 3-4 tablespoons of tomato paste), salt, bay leaf, herbs, sour cream for ready dishes
Cooking method:
If the pepper is small, cut off the upper part along with the stalk and remove the seed box, clean out the seeds, rinse if necessary. If the pepper is large, cut into 2 halves and also peel.
Boil the rice until half cooked and put it in a colander.
While the rice is cooking, prepare the tomato sauce: add 250 g of canned tomato puree or 3-4 tablespoons of tomato paste, a little salt, 1-2 bay leaves to 1 liter of water, mix well.
Stuffing: add onion chopped in a blender to minced meat, 1 small carrot, grated on a fine grater, semi-cooked rice, ground black pepper, salt, 1 egg, mix everything thoroughly, stuff the peppers with a small filling slide.
Place in a thick-walled pan or cast iron in layers and pour over the tomato sauce. Put on the stove. When the sauce boils, turn down the heat, remove the foam and simmer the peppers, slightly opening the lid to let the steam out. If the halves of the pepper - it is enough to simmer for 25-30 minutes, if the whole, then about 40 minutes. 2-3 minutes before the end of the stew - add finely chopped greens.
Serve, pouring over the sauce in which the peppers were stewed and with sour cream.
The rest of the gravy can be used for cooking other dishes, such as stewing vegetables or small pasta in it.
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