Description
A simple but tasty recipe for stuffed peppers, in a light vegetable sauce + delicious cream cheese that will give the dish a unique taste. We loved it, and you try!
Ingredients
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Pepper
8 piece
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Minced meat
500 g
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Figure
100 g
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Green onions
100 g
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Garlic
2 tooth
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Parsley
2 Tbsp
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Mint
0.25 tsp
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Tomato
150 g
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Carrots
100 g
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Soy sauce
3 Tbsp
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Salt
-
Vegetable oil
3 Tbsp
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Broth
750 ml
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Cheese
200 g
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Feta
150 g
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Vegetable oil
2 Tbsp
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Yogurt
2 Tbsp
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Lemon juice
2 Tbsp
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Tabasco
2 tsp
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Dill
1 tsp
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Garlic
3 tooth
Cooking
Pepper remove seeds, season with salt inside.
In minced meat add onion, garlic, passed through press, rice (I'm not steamed because we used Jasmine), parsley and mint, rubbed on a grater tomatoes and carrots, soy sauce, black pepper and a little salt.
Mix well and give the meat to infuse for 30 minutes.
Fill with stuffing the peppers, I still have a bit of meat and I filled the potatoes.
Place the peppers and potatoes to the pot and pour the broth so that it is slightly more than half cover the vegetables. From top to put a couple of sprigs of parsley, add 10 pieces of allspice. Bring to boil, remove the heat to the minimum and cook for approximately 1 hour.
Serve with sour cream or yogurt, very tasty with feta cheese or cheese and garlic cream.
Cheese-garlic cream: place All ingredients except dill, punching in a blender. Add the dill and stir. Cream turns sharp, so I do not recommend to give to children.
The vegetables turned out very juicy and tasty, and the cream cheese gave them a touch of spice and freshness.
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