Description
I wanted something unusual and without meat. And I love stuffed peppers... so was born this improvisation. On the search website looked - like structure is not found, but if that is removed.
Ingredients
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Eggplant
2 piece
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Zucchini
2 piece
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Pepper
8 piece
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Figure
0.5 cup
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Onion
1 piece
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Carrots
1 piece
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Tomato
3 piece
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Sauce
1.5 Tbsp
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Sour cream
4 Tbsp
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Spices
-
Sugar
0.5 tsp
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Water
1 cup
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Sunflower oil
Cooking
My eggplant and zucchini, cut in half, making incisions, a little salt and put on 30 minutes in the oven to bake.
Cut into cubes onion and fry until Golden brown in a small amount of sunflower oil. Three on a coarse grater carrots (on my small, just to a smaller baby saw her), added to the onions and fry until it becomes soft and changes color.
Take out of the oven eggplant with zucchini, spoon take out the pulp. If necessary, cut it (and so I have turned pieces).
Boil some rice. Prepare the stuffing: mix all ingredients,
Add salt, pepper, spices to taste and all mix well.
Pepper my. Cut out the core and remove seeds.
Stuff peppers vegetable and rice mixture and put it in the pan.
Prepare the sauce. Tomatoes mince. Pour it in the pan with a little sunflower oil. Salt, pepper to taste, add the spices (I had French herbs) and simmer a few minutes. The taste of the entire dish depends on the taste of the filling and, respectively, of the tomatoes. Therefore, if the tomatoes are sour or watery, add a little tomato sauce or paste and a little sugar.
Fill the peppers with filling, add water.
Pour on top of sour cream (I have 20%) and put the stew on medium heat for 30-40 minutes. To focus on the readiness of the pepper.
Delicious both hot and cold.
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