Just a slip of the tongue. Pick up the number yourself. I cook for 2 kg of pepper, as I love it and can eat it 3 times a day.
Peel and wash the carrots and onions
Grate the carrots on a coarse grater, chop the onion finely. Put everything in a large frying pan, fried in 100 milliliters of oil.
Wash the pepper. I always choose the small ones because I like to cook them more. And it's nicer to serve it.
Perhaps someone also removes the peduncle, like me, but I will dwell on this point in more detail. Maybe someone can use it.
I press my fingernail on the edge of the stalk in a circle until it crunches. Thereby pushing it inside. This is clearly visible in the photo.
Then I pull the whole stalk out of the pepper by the tail. Just pick out the remaining seeds from the pepper with your fingers.
These are the peeled peppers we get in the end.
While we were cooking the peppers, onions and carrots softened. Add tomato paste to them. Stir and leave under the lid for another five minutes on low heat.
Next, prepare both types of rice.
And buckwheat porridge with bulgur.
Evenly distribute our flakes over the entire surface of the pan.
Pour boiling water so that it covers the grains. Cover with a lid and simmer for another five minutes. Turn off the stove and leave it under the lid for half an hour.
Remove a few leaves from the cabbage and steam them in boiling water until soft.
Tear the leaves into pieces. We are going to use as a "stopper" to close the pepper.
Pour the "filling" from the pan into a bowl. Add the salt and pepper mixture. Add another 100 milliliters of oil. To interfere. There should be a lot of oil.
Proceed to the stuffing process. We stuff the pepper with "minced meat" with our hands. Not tightly, since rice, buckwheat and bulgur will swell anyway. If the pepper is too thick, it will simply burst when cooking. Cover the pepper with a piece of cabbage leaf.
Put the pepper in the cauldron. It is advisable to roll it standing up. If there are a few peppers at the end of the stack, it's not a problem. We stack their holes on top of each other.
Fill with cold salted water. Even if the top of the pepper is not covered with water, don't worry. He'll be steaming anyway. Cover the cauldron with a lid. We send it to a plate. When the water boils, reduce the heat to a minimum, the water should barely bubble. Cook in this way for 1.5 hours. Turn off the stove and leave it under the lid for at least another hour.
The dish is ready. We invite everyone to the table.
