Recently, on holidays, my mom always cooks these peppers, so in principle I don't need to repeat this recipe at home (mom often). But in the summer I froze a beautiful, fleshy Bulgarian pepper, on purpose, so I asked... The pepper turns out to be very tender and juicy. I warn you right away that there are a lot of stewed vegetables in the end.
| Cook Time | 100 minutes |
| Servings |
Ingredients
- 20 gram Bulgarian peppers
- 1000 gram Minced meat
- 6 tablespoons Soy sauce
- 100 gram Rice or 1 sachet to boil until half-cooked
- 300 gram Onion cut into small cubes
- 300 gram Carrot grate on a coarse grater
- 3 pieces Bay leaf
- 500 milliliters Tomato juice
- 1 teaspoon Black pepper
- 1 pinch Salt
Ingredients
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Instructions
- Finely chop the onion and carrot (I grated the carrots on a coarse grater), mix and put half of the resulting amount of vegetables in a high baking dish, make a kind of pillow.
- Next, we take 1 kg of minced meat (I got pork), add the remaining chopped vegetables and rice boiled until half cooked (I take 100 grams in bags, one is just enough).
- Mix thoroughly and add soy sauce to taste (if you don't like it, just add salt).
- Stuffed with a mixture of peppers and spread on a vegetable pillow (I have frozen pepper)
- Pour in the salted tomato juice (you can dilute it with tomato paste), pepper, add the bay leaf and put it in the oven at 180 g for 30 minutes.
- We take it out, turn it over, increase the temperature to 200 degrees and send it back to the oven. As a result, we must achieve evaporation of the liquid. Yummy!!!
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