The pot of "Fall style mini"

Description

Tango is not just movement to music, is first and foremost a relationship between a man and a woman, a fleeting image, dramatic play, a "mini-life". Autumn is the autumn that we love - Golden autumn, rapid and fleeting, as this passionate dance. Coincidentally, this year, we brought a "mini-harvest" autumn vegetables. Nevertheless, these vegetables are perfect for cooking in a pot due to its miniature size. I invite you to join me to prepare a pot in the style of "mini". For the contest "Autumn tango".

Ingredients

Minced meat

300 g
Potatoes

20 piece
Pepper

10 piece
Mushrooms

200 g
Zucchini

1 piece
Salt
Black pepper
Bay leaf

1 piece
Black pepper

3 piece
Milk

1 cup
Greens

Cooking

For me the undeniable advantage of cooking in a pot is that the ingredients (vegetables, meat,...) you can "upload" it without prior heat treatment (frying, boiling,...) and eventually get a tasty, nourishing and useful dish. I decided to cook stuffed with meat peppers on a bed of potatoes and mushrooms. These products we need to cook vegetables in the pot.

Little tavern must be cleaned from skin and seeds.

Small multi-colored bell peppers also remove seeds and rinse.

Zucchini grate on a coarse grater (you can fine) and mix with the minced meat. Add finely chopped fresh herbs (parsley, chives), salt and ground pepper (pepper mix) to taste.

Stuffed with minced peppers.

On the bottom of the pot to put small peeled potatoes and mushrooms, stir, add salt. Add the peppercorns and Bay leaf (small size).

Pour into the pot of milk so that the potatoes with mushrooms hid half.

Sprinkle stuffed peppers with minced meat.

Out of this number of products I got 1 pot with a volume of 1.2 liters and 2 little ones. Put the pots in a cold oven and leave at a temperature of 200 degrees for 1 hour. If you need to lengthen the cooking time by 10-20 minutes.

A tasty and healthy dish is ready! Bon appetit!

And a little tango...

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