A variety of fillings for stuffing peppers creates room for the chef's imagination.
The scheme for cooking stuffed peppers is very simple: cook the minced meat, peel the fruits, fill them and simmer until tender. But the variations are countless! The most popular are peppers stuffed with minced meat. Usually with rice. Also put carrots, onions and greens in the minced meat. The rest is a matter of taste.
Chicken, fish, mushroom mince is perfect as a filling. Buckwheat, millet and wheat can be used as a cereal additive. It is better to add cheese to such fillings for a delicate taste. An excellent filling is obtained if you use mashed potatoes or lentils as an ingredient. Almost any unsweetened product can serve as the basis for minced meat. It's a matter of taste and imagination of the cook.
The gravy can also be different. The simplest one is based on tomato juice. You can take fresh tomatoes, peel them and chop finely and stew the peppers in this. For those who like fatter - pour vegetable oil into a saucepan before stewing. Sour cream sauce is obtained with soft dietary properties. Sour cream is diluted with water in a ratio of ½ (for a glass of water - ½ glass of sour cream). Add herbs and spices to taste.
Peppers can be prepared in advance and served as a cold snack. It is better to prepare the gravy before serving or to warm it up.
