Vegetables

Peppers stuffed with carrots


Ingredients for Cooking Carrot Stuffed Peppers

  1. Sweet pepper medium size 11-12 pieces
  2. Long grain rice 200 grams
  3. Large onion 4 pieces
  4. Carrot 500 grams
  5. Fresh tomatoes 1 kilogram
  6. Refined vegetable oil for frying
  7. Salt to taste
  8. Fresh dill to taste
  9. Fresh parsley to taste
  • Main Ingredients Carrot, Pepper, Rice
  • Serving 10 Servings
  • World Cuisine

Inventory:

A tablespoon, a cutting board, a kitchen knife, a sieve, a bowl with a lid, a stove, kitchen pot holders, a deep bowl - 2 pieces, a frying pan - 2 pieces, a wooden spatula, a small bowl - 2 pieces, a plate, a coarse grater, a teaspoon, a meat grinder or a blender, a large pan with a thick bottom, a lid for the pan, a serving dish, a saucer, a vegetable cutter

Cooking peppers stuffed with carrots:

Step 1: prepare the pic.


Pour rice into a sieve and rinse thoroughly under running warm water until it becomes transparent. Next, we move the cereal into a small cauldron and completely fill it with ordinary cold liquid from the tap so that it covers the component somewhere on two fingers.

We put the container on medium heat and cover it with a lid. When the contents of the pan boil, we fasten the burner to the maximum and boil the rice until half cooked. It takes me about 7-10 minutes. At the end, turn off the burner, take the container with kitchen tacks and transfer the cooked cereal back to the sieve.
Once again, we rinse the component under running cold water and leave it aside so that excess liquid comes out of it. So the rice will not stick together.

Step 2: prepare bell peppers.


Bell pepper is thoroughly washed under running warm water and spread on a cutting board. Using a knife, remove the tails and seeds. Attention: We try to make accurate cuts around the stalks so as not to disturb the appearance of the vegetables. The prepared components are transferred to a deep bowl.

Step 3: prepare the onions.


Using a knife, peel the onion from the husk and then rinse thoroughly under running warm water. We lay out the component on a cutting board and finely chop into cubes. Attention: Pour 2.5 onions into a small bowl, and transfer the remaining pieces to a free plate and leave them aside for a while (they will be useful to us for frying).

Step 4: prepare the carrots.


Using a vegetable cutter, peel the carrots from the peel and then rinse thoroughly under running warm water to remove any residual soil and other dirt. We spread the vegetable on a cutting board and chop on a coarse grater. At the end, pour the chips into a free small bowl and proceed to the preparation of the toppings for pepper.

Step 5: prepare the filling for the pepper.


Pour a small amount of vegetable oil into one pan and put on medium heat. When the contents of the container are well warmed up, put the chopped onion here, which was in a small bowl. From time to time, stirring with a wooden spatula, fry the component until transparent.
Next, pour carrot chips here and continue to cook the filling. Attention: if necessary, add a little oil to the pan and do not forget to stir everything with improvised equipment so that the components do not burn. Fry vegetables for 10-15 minutes.

At the end, add half-boiled rice and salt to taste. Having mixed everything again, turn off the burner and cool the filling slightly.

Step 6: prepare the frying for the dish.


Pour a little vegetable oil into another pan and put it on medium heat. When it is hot, pour the remaining chopped onion here. Occasionally stirring with a wooden spatula, fry the component until a soft golden color, and then turn off the burner. Important: Do not forget to put the pan aside so that it is slowly cooling down.

Step 7: prepare the tomatoes.


Wash the tomatoes well under the warm liquid from the tap and put them in a clean, deep bowl. Pour vegetables completely with hot water and leave to blanch for 5-7 minutes.
After that, carefully drain the liquid, and transfer the components from the container to the cutting board. Using a knife, peel the tomatoes from the skins and remove the stalks.

Now, using a meat grinder with a fine grill or a blender, grind the vegetables to the state of tomato puree. Important: when using the latest equipment, chop tomatoes at high speed.

Step 8: prepare the greens.


Wash the parsley with dill well under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens, and then pour it into a free saucer.

Step 9: prepare the peppers stuffed with carrots.


Using a teaspoon, spread the carrot filling in bell pepper, trying to tamp it well (then it will not fall out in the pan during cooking). We fill the vegetables almost to the top. Now put all the peppers in a large pan with a thick bottom and pour fresh tomato paste.
We put the container on medium heat and cover it with a lid. When the contents of the pan boil, tighten the burner to the maximum and simmer the dish for 1 hour.
Then, to taste, pour salt here and add onion frying. We continue to cook stuffed peppers another 15 minutes.

At the end, pour finely chopped parsley and dill into the pan, turn off the burner and leave the dish aside for 1.5-2 hours. Let the pepper soak in the aromas of fresh herbs.

Step 10: serve the peppers stuffed with carrots.


When the pepper stuffed with carrots is infused, put it with a tablespoon on a special plate, do not forget to pour the liquid in which it was prepared, and serve it with the sliced ​​bread. Despite the fact that the dish goes without meat, it turns out to be very tasty and satisfying!
Good appetite!

Recipe Tips:

- before serving, stuffed peppers can be poured with sour cream and other sauces to your taste;

- so that in the process of extinguishing the dish does not burn at the base, try to choose a container with Teflon coating;

- if you or your household is often worried about heartburn, then reduce the number of tomatoes up to 3-4 pieces medium size and, of course, after chopping, dilute the tomato paste with clean, cool water.