Description
A vegetarian version of everyone's favorite stuffed pepper. I though a meat-eater, more like!
Ingredients
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Pepper
11 piece
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Figure
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Onion
2 piece
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Carrots
1 piece
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Tomato
3 piece
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Salt
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Black pepper
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Sugar
Cooking
Pepper wash, cut off the top, take out the middle, and again my. Can be removed and not cutting off (so beautiful) just one motion pushing the stalk in, but I needed more pepper to the gravy and wanted more stuff, so the gravy used the cut off tops.
Rice is boiled until soft, slightly salted. Wash with cold water.
Carrots cut into long strips and fry it in vegetable oil.
To the carrots add the cut also into strips, onion (part of the bow should be saved for gravies, approx 1/3).
Fry until soft. You can sprinkle lightly with sugar for a more Golden.
Mix vegetables with cooked rice (the rice should be well drained water).
The resulting mass salt and pepper to taste.
Stuff our peppers as tightly as possible when placing the filling.
Put them in a saucepan.
The remaining onions and diced the tops of the peppers fry together.
Add the chopped tomatoes and a little water. Bring to a boil.
Fill the peppers with this sauce and put on a slow fire.
Simmer under a lid for 20-25 minutes.
Pepper is ready! Delicious both hot and cold. Bon appetit!
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