In the middle of the summer pepper begins to ripen. In it there is a lot of advantage and vitamins. It is possible to cook soups, salads with pepper and also to stuff it.
It is required to you
- - paprika,
- - sour cream or mayonnaise,
- - vegetable oil,
- - salt,
- - spices,
- - greens.
- For forcemeat:
- - 2 bulbs,
- - 1 big carrot,
- - rice, mincemeat.
- For sauce:
- - 1 l of water,
- - 2 tablespoons of tomato paste,
- - 2 bay leaves,
- - allspice peas,
- - salt to taste.
Instruction
1. For preparation we take pepper, we cut a sharp knife a circle around a fruit stem, slightly we press down, we turn and we pull out. The tail leaves together with seeds, and pepper needs only to be washed out.
2. We throw pepper for several seconds into the boiling water, only in order that it became soft a little. We fill pepper corns with forcemeat, we put in a thick-walled pan, we fill in with sauce, we cover and we put in the oven warmed up to 180 degrees for 40-60 min. We give with sour cream or mayonnaise.
3. Sauce: on 1 l of water we take 2 tablespoons of tomato paste, 2 bay leaves, allspice peas, salt to taste. Forcemeat: We cut 2 bulbs in small cubes and we fry on vegetable oil. When onions are gilded", we add the grated 1 big carrot. We fry 5 min. and we add mincemeat. We fry until forcemeat becomes friable. We add the boiled rice. Ratio of rice and meat about 1:2. We add salt, spices and greens to ready forcemeat at will.