Here is what was used in the preparation of peppers

To cook soya mince as indicated on the package. I have the stuffing ready, taken at the rate of 70 grams per pepper. With onions and rice the total weight of the filling 600 grams (100 grams per pepper). Beef (soy, rice, ½ onion, egg, spices to taste) knead.

Cut the peppers horizontally (in the form of cups), remove seeds and stuffed with meat (the stalk is not cut, and trim)

In a preheated aerogrill put in a bowl 2 layers of foil, which then put the stuffed peppers. Twist the foil tightly so that during operation of the fan she turned around. And turn on the grill: the grill is average, speed is high, time 40 minutes, temperature of 205 degrees.

Prepare fried. Carrots shinkuem cubes long, ½ onion quarter-rings

And fry it all to good fried crust in sunflower oil with the addition of tomato paste

Now my little secret that makes a simple sauce for a more intense taste as the pepper we will garnish with mashed potatoes, then boil the potatoes at the same time with cooking a roast. The potatoes are cooked, the cast half of the broth in a small pot, which also lay out. Mash the potatoes, add a little butter (you can not add), then with a mixer beat 1 egg. The potato gives it a nice yellowish tint, lumps should not be. In a saucepan add zazharku with boiled water, put the spices (salt, pepper, sugar, Bay leaf, dried dill - all that you like) and boil it all for about 10 minutes. The sauce is quite thick, so it allows to do without adding flour (thickener) and flavor due to the potato decoction is changing.

Our peppers are ready. Unfold the foil and leave them in the grill for another 10 minutes (you choose) for Browning. Total cooking time of the peppers for 50 minutes.

It was very tasty. Especially liked the peppers – very juicy they themselves, well, the rest too!