Stuffed peppers with cabbage and carrots
Description
The dish is prepared without unnecessary complications. Stuffed peppers with cabbage and carrots are a healthy and delicious option for both weekdays and holidays. This recipe is suitable for vegetarians and those who occasionally observe fasting. This aromatic and attractive dish will delight your family and guests. If you use bell peppers of different colors, the dish will become even more vibrant and festive. The ready dish can be served at the table.
Instructions
- 1
Step 1
Prepare the ingredients for stuffed peppers.
- 2
Step 2
Peel and wash the carrots and onion, then chop them. The carrots can be grated.
- 3
Step 3
Cut the cabbage into thin strips and place it in a frying pan with the onion and carrot. Add sunflower oil and 40 ml of water. Cover the pan with a lid.
- 4
Step 4
Simmer the onion, carrots, and cabbage until cooked. At the end, season with salt and pepper to taste.
- 5
Step 5
Add the cooked rice and mix. Add salt if needed.
- 6
Step 6
Wash the pepper, remove the seed pod, and discard the white partitions inside.
- 7
Step 7
Place tomato paste in a saucepan, add salt, and sugar to taste. Pour in 400–450 ml of water and mix. To prevent the sauce from being too thin, dissolve flour in a small amount of cold water and add it to the saucepan.
- 8
Step 8
Fill the peppers with the prepared stuffing and place them in a pot with the sauce. If you find there is not enough sauce, add a little more water. The peppers will release a lot of juice during cooking.
- 9
Step 9
Cover the pot with a lid and simmer over low heat until done, 40-45 minutes.
- 10
Step 10
The pepper stuffed with cabbage and carrots is ready. It can be served.