Cooking process
We cook stuffed peppers – an excellent lean dish! Usually, these peppers were harvested in autumn, taking off the pepper crop, rolled in cans and stored in a cool place on demand. Now it is possible to prepare this dish at any time, because almost everywhere you can buy these sweet, bright, fleshy fruits year-round. But you will agree, the cooked fresh dish is much tastier and, most importantly, more useful than canned. And still you can stuff frozen peppers, then they do not need blanching.
And there is no need to talk about the benefits of sweet pepper – it has long been known that he is the leader in the content of vitamin C, so necessary for our body, especially in winter. Stuffing peppers can be various vegetables – one kind or mixture, as in this recipe. In my opinion, mixed ground meat is not only tastier, but more useful.
So, let’s get started!
For the preparation of pepper stuffed with vegetables, in tomato pouring prepare the food on the list.
Prepare vegetables: peel and cut into small cubes.
On sunflower oil fry consistently: onions, add carrots, and then cabbage. Mince salt and pepper to taste.
With peppers, remove the core.
Blanch peppers in boiling water for 3-4 minutes.
Fill with prepared stuffing.
Pour the tomato paste (100%) with water in a 1: 3 ratio (I was very thick, even 1: 4 turned out), bring to a boil, salt to taste.
Lower the peppers in the “standing” position in the sauce, cover with a lid and cook over low heat for 20 minutes, adding at will lavrushku or your favorite spicy herbs. You can roll in sterile jars at this stage and send under the “coat” to eat later.
Serve peppers stuffed with vegetables with any side dish or as a separate dish, pouring tomato sauce …
Pepper stuffed with vegetables, in tomato pouring
Sweet stuffed peppers are an excellent lean dish, you can prepare it for storage by corking in sterile cans.
Ingredients
Sweet pepper – 3 pcs.
Carrots – 1 pc.
Onion – 1 pc.
White cabbage – 250 g
Tomato paste – 80 g
Salt – 1 tsp.
Sugar – 1 pinch
Bay leaf – 2 pcs.
Black pepper powder – on the tip of the knife
Sunflower oil – 60 g
Cooking process
We cook stuffed peppers – an excellent lean dish! Usually, these peppers were harvested in autumn, taking off the pepper crop, rolled in cans and stored in a cool place on demand. Now it is possible to prepare this dish at any time, because almost everywhere you can buy these sweet, bright, fleshy fruits year-round. But you will agree, the cooked fresh dish is much tastier and, most importantly, more useful than canned. And still you can stuff frozen peppers, then they do not need blanching.
And there is no need to talk about the benefits of sweet pepper – it has long been known that he is the leader in the content of vitamin C, so necessary for our body, especially in winter. Stuffing peppers can be various vegetables – one kind or mixture, as in this recipe. In my opinion, mixed ground meat is not only tastier, but more useful.
So, let’s get started!
For the preparation of pepper stuffed with vegetables, in tomato pouring prepare the food on the list.
Prepare vegetables: peel and cut into small cubes.
On sunflower oil fry consistently: onions, add carrots, and then cabbage. Mince salt and pepper to taste.
With peppers, remove the core.
Blanch peppers in boiling water for 3-4 minutes.
Fill with prepared stuffing.
Pour the tomato paste (100%) with water in a 1: 3 ratio (I was very thick, even 1: 4 turned out), bring to a boil, salt to taste.
Lower the peppers in the “standing” position in the sauce, cover with a lid and cook over low heat for 20 minutes, adding at will lavrushku or your favorite spicy herbs. You can roll in sterile jars at this stage and send under the “coat” to eat later.
Serve peppers stuffed with vegetables with any side dish or as a separate dish, pouring tomato sauce …