My family loves stuffed peppers. Therefore, in the season I try to cook it more often, varying the filling. If suddenly there is no minced meat or mushrooms, and vegetable stuffing seems empty, I add a can of stew. This filling is ready, so I steamed peppers and serve them without sauce with cheese. It turns out unusual, gentle, tasty and satisfying. Try on occasion.
Peel, rinse and chop the onions and one pepper smaller, grate the carrots on a coarse grater. Fry vegetables in oil in a deep saucepan until soft.
Add the diced zucchini and simmer until half-cooked.
Put the contents of the cans of corned beef, without liquid, salt, pepper, mix well and simmer under the lid until the excess liquid evaporates and vegetables are ready. Add boiled rice, stir and allow to cool to a warm state.
Peppers remove seeds and the stalk, wash and put in the bowl of a double boiler. Cook for 15 minutes and allow to cool under the lid until warm.
Remove the skin from warm peppers. I do not like it at all and try to shoot wherever possible.
Carefully fill the peppers with minced meat tightly, trying not to break the delicate walls. If the minced meat remains, it is not bad as an independent dish.
Put on plates and sprinkle with grated cheese.
Bake in the microwave until the cheese melts and immediately serve, watering sour cream. Bon appetit.