Stuffed peppers with carrots
Description
These delicious stuffed peppers turned out great. If you don't like carrots, feel free to use other vegetables, and don't forget the classic version: meat filling (chicken, pork, or beef). Serve hot with the sauce formed during cooking.
Instructions
- 1
Step 1
1. Choose peppers (either of the same size or different ones) and wash them thoroughly.
- 2
Step 2
2. Cut the tops off the peppers, then remove the seeds and rinse the insides. Peel the carrots and grate them on a coarse grater.
- 3
Step 3
3. Pour water into a saucepan, add a tablespoon of salt and vinegar, bring the water to a boil, and add the peppers. After boiling, cook for 3 minutes, then turn off the heat and let the vegetables sit in the water for 45-50 minutes.
- 4
Step 4
4. Heat 3 tbsp of vegetable oil and butter, add the carrots and sauté until soft, then add the chopped mushrooms. In a separate bowl, mix the meat filling with cooked rice. In another bowl, beat the eggs and add the sautéed carrots, then season with salt. Fill the peppers halfway with the meat mixture and the remaining half with the carrot mixture. Place the peppers in a pot, pour in 3 cups of water with tomato paste in which they will be cooked. Cover the pot with a lid and simmer over low heat for about 45 minutes.