Peppers Stuffed with Carrots and Rice
by Editorial Staff
If you’re looking for an idea for a hearty, healthy and simple meat-free lunch, check out this recipe. I will show you how to cook peppers stuffed with carrots and rice in tomato sauce. Delicious!
Cook: 40 mins
Servings: 3
Ingredients
- Bulgarian pepper – 3 Pieces
- Rice – 1/2 Cup
- Water – 1 Glass
- Carrots – 1 Piece
- Vegetable oil – 2 Tbsp. spoons
- Tomato Sauce – 1 Glass (or juice)
- Salt – To taste
- Pepper – To taste
Directions
- Prepare all ingredients. Peppers, if using fresh ones, wash, carefully cut the tails and peel the inside.
- Pour rice with cold water and put on fire. After boiling, add salt and cook for a couple of minutes less than until tender.
- Peel and grate the carrots.
- Fry the carrots in a skillet with heated oil for 3 minutes, stirring occasionally. It should be soft, but not brown.
- Add cooked rice to the pan.
- And some tomato sauce. Season with salt, pepper and stir. Remove from heat and cool slightly.
- Gently fill the peppers with the filling.
- Place the peppers in a small saucepan, top with the tomato sauce (you can add a little water if necessary) and heat.
- Simmer the peppers over low heat for 15-20 minutes.
- Serve hot peppers.
Bon Appetit!
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