– polkilo of beef beef beef;
– 1 and a half cups of rice;
– 2 carrots;
– 2 bulbs;
– 3 – 4 fleshy tomatoes;
– 50 grams sunflower oil or pork fat (for roasting);
– spices to taste (basil, black ground pepper);
Instead of finished minced meat you can take meat and twist the minced meat yourself. It is advisable to choose pork and beef in equal proportions.
If you use poultry or veal meat for stuffing and do not toast vegetables for fat, peppers will turn out less caloric. They can be consumed as a diet product.
Any rice can be used for stuffed peppers, but round is preferable. The right amount of cereals must be rinsed under running water. The rice should then be poured with three glasses of water and put on the fire. Bring to the boil and let it cobble a little (until semi-ready). Remove from heat and drain through colander water.
Prepare vegetables for minced meat. Onions and carrots need to be cleaned and finely chopped. A large grater can be used for carrots.
Tomatoes with boiling water and remove the skin from them. Then slice as small as possible. A
deep frying pan put on the heat, pour the sunflower oil into it and heat it. Lay out the onion onions and befriend. Next save the carrots. Stir everything and add the crushed tomato. Simmer the vegetables for about five minutes. Add spices to them, stir.
Mix the minced meat, meated rice and stewed vegetables, salt to taste. The mince is ready.
Cooking stuffed pepper
For stuffing it is advisable to pick peppers of the same length. Gently, with the help of a knife, remove the ponytail and heart of the vegetable with seeds. Rinse the peppers. Stuffing them with mince isn’t very tight. Place stuffed vegetables in a casan or ducklings standing. Pour in tomato grill and put on a slow fire. Cover with a tight lid. Simmer until fully ready.
For stuffing, pickled peppers can be used for winter.
Preparation of grill for dressing
The following products will be necessary:
– 2 tablespoons tomato paste or 3 cups tomato juice; $
– 150 — 200 grams of sour cream (any fatness).
Tomato paste should be diluted with three glasses of water and stir. Add sour cream there. Whisk and pour over the peppers. Water can be added if necessary. Ready peppers pour sour cream and serve hot to the table.