Stuffed peppers

Description

Serve with a generous spoonful of sour cream. Notes: to reheat leftovers, cut the peppers in half and pour sauce over each half. Also, if you have leftover meat that didn't fit into the main dish, you can always make meatballs from it. Now let's see,

Instructions

1. 1

   Step 1

   Cut the top off each pepper and remove the seeds and membranes inside.

2. 2

   Step 2

   Fill a large pot with water and bring to a boil. Add 2 tablespoons of vinegar and 1 teaspoon of salt.

3. 3

   Step 3

   Place all the peppers in a pot. Add water to cover the peppers. Cover and cook for 3 minutes, then turn off the heat and let the peppers cool while you prepare the remaining ingredients (about 30-40 minutes).

4. 4

   Step 4

   Prepare the meat filling. In a large shallow skillet, heat the oil over medium heat. Add grated carrots, chopped onion, and chopped tomato, then season with parsley, 1 tsp salt, and 1/2 tsp pepper. Finely chop 2 garlic cloves, add to the mixture in the skillet, and cook for a couple of minutes.

5. 5

   Step 5

   In a large bowl, mix: ground beef, cooked white rice, 2 whole eggs, and salt to taste. Combine with the sautéed carrot mixture. Fill the peppers with the beef mixture. Arrange them in a large pot with a tightly fitting lid.

6. 6

   Step 6

   Prepare the sauce for stuffed peppers. Add 2 grated carrots and 300 grams (1 cup) of fresh chopped tomatoes to a large frying pan. Add salt and sugar to taste, as well as one tablespoon of sour cream, then pour in 200–300 ml of water. Pour the sauce over the stuffed peppers and cover the peppers with lids.