Bell pepper with vegetables
Description
The dish is prepared without unnecessary complications. It will especially delight vegetarians, while meat-eaters can enjoy it on fasting days or as a light side dish—say, with chicken. You can serve it both hot and cold—I prefer the first option, while my husband likes the second, but we don't argue; everyone eats the peppers the way they like them :). The ingredients are simple and inexpensive during the season, and for those who spend summer at their cottage near their own vegetable garden, they're the most accessible ingredients imaginable. You can always adjust the flavor by using different spices and seasonings—for example, peppers with curry are completely different from those with khmeli-suneli or Provence herbs. And it turns out delicious in every case—first, second, or third! : ) Almost forgot—this recipe for bell peppers with vegetables is also great for those who wouldn't mind losing a few extra pounds ;) The dish is ready to be served.
Instructions
- 1
Step 1
Peel the onion and carrot. Finely chop the onion, grate the carrot.
- 2
Step 2
Sauté the onion and carrot in a small amount of oil until golden brown.
- 3
Step 3
Wash the eggplants, peel them (optional; I don't always do this), and cut into small cubes.
- 4
Step 4
If you're afraid the eggplants might be bitter, soak them in salted water for about 15 minutes, then squeeze them gently. After that, fry the eggplants in a well-heated pan, gradually adding oil, until golden brown.
- 5
Step 5
Wash the tomatoes, and if they are very juicy, remove most of the juice and seeds. Cut into small cubes.
- 6
Step 6
Add onion, carrots, and tomatoes to the fried eggplants. Salt, mix well, and simmer until almost all the liquid has evaporated. Remove from heat and let cool.
- 7
Step 7
Wash the peppers, remove the stems and seeds.
- 8
Step 8
Stuff the peppers with the vegetable mixture and place them in a pot. Pour in salted water, add bay leaves, and top with tomato pulp (you set it aside earlier, remember?;)).
- 9
Step 9
Turn on the stove and cook the peppers over low heat, covered, for 20–25 minutes. Meanwhile, chop the herbs and garlic.
- 10
Step 10
Check with a fork – if the peppers are easily pierced, add the herbs and garlic to the pot, add spices, salt to taste if needed, and turn off the heat after 2-3 minutes. Serve the fragrant peppers with vegetables with fresh sour cream!