Description
The filling and the method is not entirely traditional.
Ingredients
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Pepper
1 kg
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Minced meat
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Raisins
80 g
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Cheese
100 g
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Carrots
1 piece
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Figure
1 cup
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Onion
1 piece
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Tomato paste
2 Tbsp
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Water
1.5 cup
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Salt
-
Seasoning
-
Vegetable oil
Cooking
Rinse raisins, cover with water for 10 minutes. Finely slice.
Boil the rice until soft.
Onions chop, fry in vegetable oil.
Pepper wash, cut lengthwise, remove seeds and partitions.
In forcemeat add the rice, onion, raisins, salt, spices. Mix well.
Stuff the peppers with the received forcemeat, to lay down in a deep pan (or baking dish).
Dilute tomato paste in water, add salt.
Carrots to grate on a fine grater, put on the peppers.
Pour peppers with tomato sauce. Cover the pan with a lid and cook in the oven for 30 minutes.
At the expiration of the time to take the lid off and sprinkle the peppers with grated cheese and again put in the oven for a few minutes to melt cheese.
Serve the peppers, pouring the resulting sauce.
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