Description
In autumn, the peppers are delicious, sweet and juicy, and vitamins in them much! That is why I try to feed my family dishes with peppers and peppers. Stuffed peppers are the favorites of the autumn table. Therefore new ways of cooking are always welcome. Here, for example, peppers, steamed, fragrant, delicate, without annoying the skin, without a drop of excess fat, under a piquant sauce – very good!
Ingredients
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Sweet pepper
9 piece
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Minced meat
500 g
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Figure
1 cup
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Zucchini
0.5 piece
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Onion
0.5 piece
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Tomato
1 piece
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Celery leaf
1 sprig
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Garlic
5 tooth
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Sour cream
3 Tbsp
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Yogurt
200 g
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Curry
1 tsp
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Paprika sweet
1 tsp
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Black pepper
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Vinegar
1 Tbsp
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Salt
Cooking
For the filling, I always take a round figure. It is quite sticky and holds its shape well. And rice of TM "Mistral" clean, odor-free and delicious. I fully trust the quality of this brand. A Cup of rice wash, pour a half of Cup oxen and cook until almost cooked. Cool.
Season the mince with salt and mix well with rice. To give a little to stand at room temperature.
Peppers to clean, the lids are folded in the bowl of a blender. Clean the remaining vegetables cut into arbitrarily and folded into a blender. Garlic put 2 zubochka. To break into a homogeneous mass.
Add vegetable mixture to stuffing, sprinkle with black pepper and knead well.
Stuff the peppers and put them on the tiers of a double boiler. Cook for 25 minutes. A little cool under a cover and remove the skin.
For the sauce mix the sour cream and natural yoghurt, add the curry and paprika, salt to taste, add the crushed garlic and shinkovannuyu greens, a bit of flavored vinegar and mix well.
To serve the peppers, watering sauce and garnish with herbs.
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