In the middle of summer, the pepper begins to ripen. It contains many benefits and vitamins. You can cook soups, salads with pepper, as well as stuff it.
It is necessary
- - Bell pepper,
- - sour cream or mayonnaise,
- - vegetable oil,
- - salt,
- - spices,
- - greens.
- For minced meat:
- - 2 onions,
- - 1 large carrot,
- - rice, minced meat.
- For the sauce:
- - 1 liter of water,
- - 2 tbsp. l. tomato paste
- - 2 bay leaves,
- - allspice peas,
- - salt to taste.
Instructions
Step 1
For cooking, take the pepper, cut a circle around the stalk with a sharp knife, slightly press down, turn and take out. The tail comes out with the seeds, and the pepper only needs to be rinsed.
Step 2
Throw the pepper into boiling water for a few seconds, just so that it softens a little. We fill the peppercorns with minced meat, put them in a thick-walled saucepan, fill them with sauce, cover them with a lid and put them in an oven preheated to 180 degrees for 40-60 minutes. Serve with sour cream or mayonnaise.
Step 3
Sauce: for 1 liter of water we take 2 tbsp. l. tomato paste, 2 bay leaves, allspice peas, salt to taste.
Minced meat: cut 2 onions into small cubes and fry in vegetable oil. When the onion is "gilded", add 1 large carrot, grated on a coarse grater. Fry for 5 minutes. and add the minced meat. Fry until the minced meat is crumbly. Add boiled rice.
The ratio of rice to meat is approximately 1: 2. Add salt, spices and herbs to the finished minced meat if desired.
