Pepper stuffed with vegetables - cooking secrets

Dishes from Bulgarian pepper are not only delicious, butand very useful. Pepper stuffed with vegetables contains a huge amount of vitamins. It is not difficult to prepare it. The most important thing is to pick ten pieces of Bulgarian pepper of approximately the same size. For the filling you need to take these vegetables:

two tomatoes;

two carrots;

half a glass of rice;

two onions;

one or two cloves of garlic;

a bunch of greenery;

salt to taste;

ground pepper.

Additionally you need to cook tomatosauce-lecho for which you will need: one Bulgarian pepper, five tomatoes, one onion, one clove of garlic, a couple of tablespoons of pasta or ketchup, on the tip of a teaspoon sugar, salt, ground pepper.

Peppers can be cleaned from seeds without damaging thethis wall, then rinse well and dry. On sunflower oil lightly brown all peppers evenly from all sides. Next, the filling is prepared. First of all, you need to wash the tomatoes and cut them into small pieces. As usual, wash rice and cook until half cooked. Garlic to pass through the garlick. Pure herbs are also finely chopped. Carrots grate, better large, and onions - cut into small cubes.

In the frying pan add the vegetable oil andfry the onions for a couple of minutes. After this, add the carrot and put out a little more. Then the mixture must be cooled. In a large bowl, combine rice, carrots with onions, tomatoes, garlic and greens. All this stuffing mix, pepper and salt to taste. Now you can stuff the peppers.

The preparation of the lecho sauce is as follows. Wash tomatoes and grate on a grater, preferably large. Pepper and onion cut into cubes of medium size, so that they are stained. Garlic chop the garlic. In sunflower oil fry for a couple of minutes onion and garlic. Add the cubes of pepper and put out another four minutes. Then put the tomatoes here and put it out for twenty minutes. Then the mass thickens. At the very end, you need to add ketchup, if there is no ketchup - tomato paste, and finally hold on for another three minutes. Do not forget to add salt, add a little sugar and pepper the resulting mass. In this sauce put the pepper stuffed with vegetables, cover with a lid and simmer on a small flame for about forty minutes. At the table, serve pepper, watering it with the sauce in which it was stewed, and decorating with greens.

Now you can make peppers stuffed with vegetables and rice. Usually this dish is made in the days of the Christian fast.

First you need to wash half a glass of rice, boilingwater to bring to half-ready. On a large grater, grate the carrot, cut the onions with cubes, and fry everything in a pan with a small amount of sunflower oil. Then add half-baked rice and mix everything. Pepper stuffed with vegetables, must necessarily be combined with gravy. It consists of the following vegetables: onions, diced, grated carrots, dill, parsley, celery, fifteen grams of paprika, seven grams of curry, salt, peppercorns, a couple of laurel leaves, and a half-liter of vegetable broth. Then you need to prepare the pepper by clearing it of seeds. Do this carefully so as not to disrupt the integrity of the pepper. Now you can fill the pepper filling, tightly sealing it.

When the process is complete, put the pepper,stuffed with vegetables, in a saucepan and water it with gravy. It takes about forty minutes to sink this mass on a low heat. At the end of quenching, one clove of garlic can be squeezed through the scabbard, and the smell will be even more fragrant. About how to make pepper stuffed, can tell any mistress. And just like every hostess can boast a way to serve peppers on the table and decorate them - each will have its own, unique highlight in this recipe.