Stuffed peppers are not only an everyday dish, but also quite ceremonial, intended for any festive table. Today we will cook it with meat and zucchini.
Summary
| Cook Time | 1 hour 30 mins |
| Total Time | 1 hour 30 mins |
| Course | Side Dish |
| Servings (Default: 3) |
Ingredients
Ingredients- Pork – 400 Grams (pulp)
- Onion – 1 Piece
- Rice – 3 Art. spoons (boiled)
- Zucchini – 150 Grams
- Bulgarian pepper – 6-7 pieces
- White bun – 60 Grams
- Carrots – 30 Grams
- Tomato paste – 1-1.5 Art. spoons
- Sunflower oil – 20 Milliliters
- Salt – To taste
- Ground black pepper – To taste
- Sugar – To taste
Print Recipe
Pin Recipe Instructions
- Prepare the ingredients for making the stuffed peppers.
- Soak a white roll in cold water, squeeze. Wash half of the onion. Wash the pork pulp. Pass all these ingredients through a meat grinder, mix. Add boiled rice.
- Wash the zucchini, grate and add to the minced meat.
- Season with salt, pepper and stir in the pepper mince.
- Finely chop half of the onion. Grate the carrots and put them with onions in a heavy-bottomed saucepan or cauldron.
- Fry the onions and carrots in sunflower oil in a saucepan. Add tomato paste.
- Peel, wash and fill the bell peppers with minced zucchini and meat. I had canned peppers ready to stuff.
- Pour 400-450 ml into a saucepan with onions, carrots and tomato paste. water. Season with salt and sugar to taste. Stir, put the stuffed peppers in the sauce.
- Cover the pot with a lid and simmer the stuffed peppers over medium heat for 40-45 minutes until tender.
- Pepper stuffed with meat and zucchini is ready. Serve for lunch, dinner, festive table.
Bon appetit!
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