Bell Pepper Stuffed with Rice and Vegetables Recipe
A vegetarian version of everyone’s favorite stuffed pepper. I, though a meat eater, rather!
Servings Prep Time
6 10minutes
Cook Time
90minutes
Servings Prep Time
6 10minutes
Cook Time
90minutes
Ingredients
Instructions
  1. My pepper, cut off the top, take out the middle and wash again. You can take it out without cutting (so beautiful), just pushing the stalk inside with one movement, but I needed more pepper for gravy and wanted more filling, so cut tops were used for gravy.
  2. The rice is boiled until half cooked, lightly salted. Rinse with cold water.
  3. Cut the carrots into long strips and fry them in vegetable oil.
  4. Add the onion also cut into strips to the carrots (part of the onion should be left for gravy, about 1/3).
  5. Fry until half cooked. You can lightly sprinkle with sugar for more golden.
  6. Mix the vegetables with the boiled rice (the rice should drain well).
  7. Season the resulting mass with salt and pepper to taste.
  8. We stuff our peppers as tightly as possible, laying out the filling.
  9. Put them in a saucepan.
  10. The remaining onion and the tops of the peppers cut into strips are fried together.
  11. Add chopped tomatoes and a little water. Boil.
  12. Pour the sauce over the peppers and put them on a slow fire.
  13. Simmer under a closed lid for 20-25 minutes.
  14. Pepper is ready! It is delicious both hot and cold. Enjoy your meal!
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