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Print Recipe
Pepper Stuffed with Eggplant and Chicken Recipe
Here I did not want any cereal to put in the peppers... And invented this recipe. Very juicy, fragrant, tender and non-standard turned out) the Number of ingredients is designed for small peppers, 10 cm long.
Prep Time 20 minutes
Cook Time 90 minutes
Servings
Ingredients
Peppers:
Sauce:
Prep Time 20 minutes
Cook Time 90 minutes
Servings
Ingredients
Peppers:
Sauce:
Instructions
  1. Eggplant cleaned, cut small cubes. Sprinkle with salt, mash hands and leave for 20 minutes. Onions cut into small cubes.
    Eggplant cleaned, cut small cubes. Sprinkle with salt, mash hands and leave for 20 minutes.
Onions cut into small cubes.
  2. Wash the peppers, remove the peduncle gently. Remove the seeds. Pay attention, I have peppers were small. not more than 10 cm in length.
    Wash the peppers, remove the peduncle gently. Remove the seeds. Pay attention, I have peppers were small. not more than 10 cm in length.
  3. Wash eggplant, squeeze and fry with onion in vegetable oil until soft, suckling at the end of frying.
    Wash eggplant, squeeze and fry with onion in vegetable oil until soft, suckling at the end of frying.
  4. Chicken breast grind in a blender.
    Chicken breast grind in a blender.
  5. Add it to the cooled vegetables. Grate the carrots on a small grater and add to the same. Salt and pepper, add garlic powder and nutmeg. And knead the minced meat with your hands.
    Add it to the cooled vegetables. Grate the carrots on a small grater and add to the same.
Salt and pepper, add garlic powder and nutmeg. And knead the minced meat with your hands.
  6. Stuff the peppers with minced meat.
    Stuff the peppers with minced meat.
  7. Make a sauce. In warm water, dilute the tomato paste. Add salt, sugar, curry and garlic powder. Stir until sugar dissolves. Try and adjust to your taste. Put the peppers in a suitable pan, pour the sauce and put on medium heat. How to boil-simmer on low heat for 30 minutes. Well, it's me, the peppers were tiny, if they're bigger, of course longer to extinguish.
    Make a sauce.
In warm water, dilute the tomato paste. Add salt, sugar, curry and garlic powder. Stir until sugar dissolves. Try and adjust to your taste.
Put the peppers in a suitable pan, pour the sauce and put on medium heat. How to boil-simmer on low heat for 30 minutes. Well, it's me, the peppers were tiny, if they're bigger, of course longer to extinguish.
  8. That's all she wrote. Peppers are ready.
    That's all she wrote. Peppers are ready.
  9. Bon appetit.
    Bon appetit.
  10. This is delicious.
    This is delicious.

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