Description
Decided to deviate from the standards of the filler stuffed peppers... and instead of rice add the POTATOES!)))Very unexpected... in the finished look was mouth-watering filling.
Ingredients
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Pepper
8 piece
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Chicken fillet
200 g
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Potatoes
2 piece
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Carrots
0.5 piece
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Onion
1 piece
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Curry
1 Tbsp
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Garlic powder
1 Tbsp
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Tomato
1 piece
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Salt
-
Salt
1 Tbsp
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Tomato paste
70 g
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Broth
-
Carrots
0.5 piece
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Sugar
1 Tbsp
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Garlic powder
1 Tbsp
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Curry
2 tsp
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Water
Cooking
Bulgarian pepper to wash. I'm always with him and remove the skin. You do as You wish. Cleaned from stalks and seeds.
Boil the chicken breast in small amount of water.
Large onion finely chopped and fry until transparent. Tomato peel. Finely chop and add to the onions. Simmer over low heat, stirring occasionally, until evaporation of all the liquid.
Boiled chicken fillet cut into small pieces and grind in a blender.
Onion, tomato and shredded chicken in a bowl. Clean grate raw potatoes on a fine grater, grate Carrots on a fine grater. Half of carrot to add to the stuffing. Add curry, Basil, garlic powder. Season with salt to taste. Mix well everything.
Stuff the peppers with this stuffing. To spread in appropriate the volume pot.
Now the sauce. The broth, which remained from the chicken, add the tomato paste, the second part of grated carrots, add garlic powder tablespoon incomplete, a tablespoon of sugar (to taste), curry less than two teaspoons, salt to taste. To be filled with water to the desired volume of liquid, enough to cover the peppers in the pan.
Carefully stir the sauce and pour it over the peppers in the pan so that they were covered with liquid. Put on low fire. Cover with a lid and simmer for 30-40 minutes. When the peppers are ready, turn off the gas under them and leave for 30 minutes. I though all night they insisted).
In General, here and peppers)Filling tender... help yourself!
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