Cooks are familiar with sweet and hot peppers. Each type gives special flavor notes to dishes. Especially among all varieties of peppers stands out Bulgarian pepper
. By the way, this vegetable is called Bulgarian only in our country. In Europe and America, Bulgarian pepper is sweet. In our country, this name is due to the fact that peppers were brought mainly from Bulgaria.
In addition to green and red colors, peppers can be yellow, orange and even white.
Let’s tell you how you can deliciously cook sweet peppers for dinner.
Ingredients for stuffed peppers:
- Ground beef – 300 g;
- Onion – 1 pc;
- Rice – 100 g;
- Parsley – a bundle;
- Dill – a bunch;
- Salt – ½ tsp;
- Turmeric – ½ tsp;
- Paprika – ½ tsp;
- Coriander – ½ tsp;
- Black pepper – a pinch;
- Zira – a pinch.
Ingredients for the stir-fry:
- Vegetable oil – 30 ml;
- Onion – 1 pc;
- Carrots – 1 pc;
- Bulgarian pepper – 6 pcs;
- Peking cabbage – pcs;
- Tomato – 1 pc;
- Garlic – 3 pcs;
- Tomato paste – tsp;
- Water – 300 ml;
- Cheese – 100 g.
Preparation of stuffed peppers:
In a large deep bowl, mix minced meat with finely chopped onion and boiled rice. Chop finely dill and parsley, together with salt, turmeric, paprika, coriander, black pepper and zira add to the mince, mix and beat.
Cut 4 peppers into two parts, remove the insides. Put minced meat into the peppers, tamp the stuffing.
To prepare the roast, cut onions into half rings, grate carrots. In a frying pan fry onions until soft, add carrots. Cut bell peppers and Peking cabbage into small pieces.
Add Peking cabbage and peppers to soft onions and carrots and bring to softness. Add tomato paste to the vegetables, mix.
Cut tomatoes into small slices, cut garlic into thin plates. Add the tomato and garlic to the vegetable mass, pour water over the roast.
Stew the vegetables under a lid over medium heat for 5 minutes.
Place the vegetable mixture in a baking dish. Put stuffed bell peppers on the roast layer, cover the dish with soaked parchment and foil. In the oven bake the peppers for 45 minutes at 200 degrees.
At this time, shred cheese, cover each pepper with it after cooking. Send the dish to the oven for an additional 10 minutes.
You get juicy and hearty stuffed bell peppers.
Serve the dish with the vegetable mass, on which the peppers were cooked.
