Pepper Stuffed with Carrots
by Editorial Staff
Cabbage rolls and stuffed peppers – these two dishes are very similar to each other. You can choose a suitable filling option. Today I will tell you how to cook peppers stuffed with carrots. Delicious!
Cook: 2 hours 10 mins
Servings: 6-8
Ingredients
- Boiled rice – 2.5 Glasses
- Peppers – 12 Pieces
- Minced pork – 450 Grams
- Turkey mince– 450 Grams
- Eggs – 2 Pieces
- Carrots – 5 Pieces
- Tomato paste – 1 tablespoon the spoon
- Vegetable oil – To taste
- Butter – 1 Tbsp. the spoon
- Pickled mushrooms – 0.5 cups
- Salt – To taste
- Vinegar – 2 Tbsp. spoons
Directions
- Choose peppers (can be the same size or different), wash them well.
- Cut off the caps of the peppers, then remove the seeds and rinse inside. Peel the carrots and grate them on a coarse grater.
- 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 them for 3 minutes, then turn off the heat and leave the vegetables in water for 45-50 minutes.
- Heat 3 tbsp vegetable oil and butter, put the carrots and fry until soft, then add the chopped mushrooms. In a separate bowl, combine all the minced meat, boiled rice. And drive eggs into the other and add the fried carrots, salt. Fill the pepper ½ with minced meat, and the rest with a carrot. Place the peppers in a saucepan and cover with 3 cups of water with the tomato paste in which they were cooked. Cover the peppers and simmer over low heat for about 45 minutes.
Bon appetit!
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