Bell pepper with carrots
Description
For vegetarians, this dish is a real find, but even meat lovers are unlikely to refuse juicy, aromatic peppers in a tangy-sweet tomato sauce. By the way, I prefer serving bell peppers with carrots without the liquid: not because I don't like it, but simply because it's more convenient to eat— you can even eat it with your hands, if you're in a close family circle ;). And the delicious vegetable sauce can then be easily used later for making other sauces—for example, for pasta. But first, you need to know,
Instructions
- 1
Step 1
Peel the onion and chop it finely with a knife.
- 2
Step 2
Grate the carrot on a coarse grater.
- 3
Step 3
Heat vegetable oil in a frying pan and sauté onion and carrot until golden brown.
- 4
Step 4
Add grated or blended tomatoes, salt, sugar, pepper, and cinnamon. Cook for another 5 minutes over medium heat.
- 5
Step 5
Remove seeds from the peppers.
- 6
Step 6
Fill with the vegetable stuffing and place in a pot for braising.
- 7
Step 7
Dissolve tomato paste in a glass of water, add cloves, salt, sugar, and pepper. Heat.
- 8
Step 8
Pour the hot sauce over the peppers and cook over low heat, covered, until fully cooked—about 30-40 minutes, depending on the size and variety of the peppers.
- 9
Step 9
Serve in sauce, with sour cream, or without it—accompanied by a fresh vegetable assortment.