Description
My family loves stuffed peppers. So during the season I try to cook it often, varying the toppings. If suddenly there is no ground beef or mushrooms and vegetable stuffing seems empty, I add a can of stew. This filling is ready, so I steamed the peppers are steamed and served without sauce and cheese. It turns out unusual, tender, delicious and satisfying. Try at the event.
Ingredients
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Pepper
7 piece
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Figure
1 cup
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Onion
1 piece
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Carrots
1 piece
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Zucchini
0.5 piece
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Stew
1 can
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Vegetable oil
1 Tbsp
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Cheese
50 g
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Black pepper
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Salt
Cooking
Clean, rinse and throw in chopped onion and one pepper, grate the carrots on a coarse grater. Fry vegetables in butter in deep saucepan until obracania.
Add diced zucchini and simmer until soft.
Put the contents of the cans of stew without the liquid, season with salt and pepper, mix well and simmer until evaporation of excess liquid and the vegetables are tender. Add cooked rice, stir and allow to cool to lukewarm.
Peppers remove seeds and the stalk, wash and put in the bowl of a double boiler. Cook for 15 minutes and allow to cool under a lid until warm.
With warm peppers to remove the skin. I absolutely do not like and try to shoot wherever possible.
Gently fill the peppers with this mixture tightly, trying not to break the delicate walls. If the stuffing remains, is he good as a separate dish.
Put on plates and sprinkle with grated cheese.
Bake in the microwave to melt the cheese immediately and serve, watering sour cream.
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