You will need
    • bell pepper 1 kg
    • minced meat 800 g
    • bulb 2 PCs
    • carrots 1 piece
    • rice 100 ml
    • tomato paste 100 g
    • garlic 2 cloves
    • vegetable oil
    • salt
    • pepper.
    • peppers 2.5 kg
    • tomatoes 1 kg
    • vinegar 100 ml
    • vegetable oil 100 ml
    • sugar 150 g
    • bulb 3 PCs
    • garlic
    • the chili pepper.
The filling for the peppers can be different: meat, vegetable, and mushroom. Vegetarians and people who observe a diet, cook the minced carrots and eggplant. Some people like the classic version of rice and meat, and someone who adores stuffed with cabbage and mushrooms. Start with the peppers stuffed with meat and rice.
Head not very large, uniform in size, the fruits. Sweet peppers wash thoroughly and Pat dry with a clean towel. Carefully cut off the top and remove the seeds.
For cooking meat, skip the meat (pork and beef, 800 g) and two peeled onions through a meat grinder. The finished dish turned out juicy, fatty meat choose. In forcemeat add 100 ml of the washed rice, salt and pepper to taste. Thoroughly mix the ingredients right hands, this treatment appears necessary tackiness, and the stuffing doesn't fall apart when cooking.
If you get ready ground meat, combine it with the stabilizing of the onion and one carrot. Vegetables fry in vegetable oil for 3-5 minutes. Mix beef, vegetables and rice in a bowl.
Gutted peppers stuffed with stuffing tightly, leaving no voids. Lay the prepared fruit in a pan so that they do not fall, stood filling up. Fill the peppers completely with hot water with a hundred grams of tomato paste.
Cook the dish for 30 minutes, then add two finely chopped cloves of garlic.
A slightly different recipe of peppers stuffed with vegetables. Washed and gutted the fruit must be washed, and then fill with stuffing.
Prepare several jars of fragrant Lecho for the winter. Take 2.5 kg of sweet peppers of different colors. Wash it, remove the seeds and cut into cubes. Kg of ripe fleshy tomatoes peel, rinsing it with boiling water. In a blender, prepare the tomato purée, add three tablespoons of tomato paste.
Start cooking the sauce. In your tomato puree, add 100 ml of vegetable oil, 100 ml vinegar, 150 g of sugar. Cook the mass over a slow fire. In the finished sauce put finely chopped three onions. When the mixture comes to a boil, add pepper. 5-10 minutes stir the flour on the fire. In one jar put a finely chopped clove of garlic and one small pepper chili.