Stuffed peppers are a classic dish usually cooked in tomato sauce. Everyone is used to this dish and therefore take it for granted. But what if you change traditions and habits by making an original stuffed pepper without gravy, but with hard cheese and an unusual filling.
Ingredients:
- 7 sweet bell peppers;
- 1 onion and carrot;
- 250 g of boiled rice;
- ½ part medium zucchini;
- 1 can of stew (beef);
- sunflower oil;
- 80 g of hard cheese;
- salt and black pepper.
Preparation:
- Take 7 peppers of the same size, wash and dry thoroughly.
- Grind hard cheese on a fine mesh grater.
- Pour oil into a saucepan, put it on fire and heat.
- Peel one pepper together with the onion, wash and cut into medium cubes. Peel and chop the carrots with a grater. Put prepared vegetables in oil and sauté until soft.
- Wash the zucchini, cut into small cubes, add to the vegetables, stir and simmer until half cooked.
- Then add the stew (without liquid) to the semi-prepared vegetables, season with pepper and salt, cover and simmer until the excess liquid evaporates. During this time, the vegetables are fully cooked.
- Boil rice in advance until cooked, put at the end of stewing with vegetables, stir, remove from heat and cool.
- Peel the remaining pepper from the inside so that it is not damaged. Then wash, place in a double boiler, cover and cook for a quarter of an hour. Then turn off the double boiler, but do not open the pepper and do not remove it for another 10-15 minutes so that it cools down a little.
- After this time, remove the warm pepper from the steamer, peel it from the films and carefully stuff with the vegetable mass so that the walls of the pepper are not damaged and do not break.
- Put the stuffed pepper on a dish, sprinkle generously with grated cheese and send it to the microwave for 2-3 minutes to melt the cheese.
- Then remove from the microwave, sprinkle with any chopped herbs, pour over sour cream and serve immediately.
- Note that you can experiment with this stuffed pepper, changing both the vegetables in the filling, and even the meat.
