Meatless stuffed peppers

Description

The website contains a lot of options for stuffing bell peppers. Offer I your lean, option. Preparing already for many years. You can also try this. Let's start...

Ingredients

Pepper

2 kg
Figure

2 cup
Buckwheat

1 cup
Bulgur

1 cup
Onion

3 piece
Carrots

4 piece
Tomato paste

4 Tbsp
Sunflower oil

200 ml
Cabbage
Salt
The mixture of peppers

Cooking

Immediately I say. Number pick up for themselves. I cook 2 kg of pepper, because I could eat it 3 times a day. Peel and wash carrots and onions

Grate carrots on a coarse grater, cut onion into. Sent in a large frying pan sauté all in 100 milliliters of oil

My peppers. Always choose small, so prefer to cook it. And more pleasant to serve.

Maybe someone also removes the stalk as I did, but I dwell on this point in detail. Maybe someone can use it. I press a fingernail on the edge of the stalk in a circle, until crisp. Thereby pushing him inside. It shows well in the pictures

Then for the tail, pull the entire stalk from the peppers. The remains of the seeds just to pick out her finger pepper

Here is such, cleaned the peppers we get in the end

While we were having peppers, onions and carrots are softened. Add to them the tomato paste. Stir and leave under the lid for another five minutes on low heat

Next, prepare both types of rice

And buckwheat bulgur

Our grains are evenly distributed over the entire surface of the pan

Fill with boiling water, just to cover the grains. Cover with a lid and another five minutes was stressed. Switch off the stove and leave the lid on for half an hour.

Remove cabbage with a few leaves and proparivatel them in boiling water, until tender

Break the leaves into pieces. We're going to serve as a "stopper" to close pepper

Pour the "stuffing" out of the frying pan into a bowl. Add salt and pepper mix. Pour another 100 milliliters of oil. Stir. Oil should be plenty.

Begin the process of stuffing. Hands stuffed pepper "stuffing". Not tightly, as the rice and bulgur will swell. If too full will pepper just burst in cooking. Close the pepper with a piece of cabbage leaf.

Put the pepper in the cauldron. It is desirable to roll it standing. If a few peppers at the end of the stack, is not a problem. Put their holes to each other.

Pour cold, salted water. Even if the top of the pepper is covered with water, do not worry. He's still steamed. Cover the cauldron with a lid. Sent to the plate. When the water boils, diminish the fire to the minimum, the water should barely bubble. Cook this way for 1.5 hours. Turn off the oven and leave for at least an hour under the hood.

Hundreds of times I made this pepper, and was always either beef or pepper. This time left the meat for about 2-3 pepper. Don't throw away. Put it in a bag and put into the freezer. Until the next cooking.

The dish is ready. We invite all to the table. Bon appetit. Thank you.

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