Ingredients
Peppers:
- 8 pieces Bulgarian peppers
- 200 gram Chicken fillet
- 2 pieces Potatoes
- 0,5 piece Carrot
- 1 piece Onion
- 1 tablespoon Curry
- 1 tablespoon Garlic powder
- 1 piece Tomato
- Salt
Sauce:
- 1 tablespoon Salt to taste
- 70 gram Tomato paste
- 0,5 piece Carrot
- 1 tablespoon Sugar
- 1 tablespoon Garlic powder
- 2 teaspoons Curry
- Water
- Broth (chicken)
Instructions
- Wash the bell pepper. I always take it off. Do whatever you want. Peel off the stalks and seeds.
- Boil the chicken breast in a small amount of water.
- Finely chop a large onion and fry until transparent. Peel the tomato. Finely chop and add to the onion. Simmer over low heat, stirring occasionally, until all the liquid has evaporated.
- Boiled chicken fillet is not cut into small pieces and crushed in a blender.
- Put the onion, tomatoes and chopped chicken in a bowl. Grate the peeled raw potatoes on a fine grater, grate the carrots on a fine grater. Add half of the carrots to the minced meat. Add curry, basil, garlic powder. Add salt to taste. Mix everything well.
- Fill the peppers with the filling. Put it in a mold of a suitable volume.
- Now the sauce. In the broth that remains from the chicken, add tomato paste, the second part of grated carrots, add an incomplete tablespoon of garlic powder, a tablespoon of sugar (to taste), two incomplete teaspoons of curry, salt to taste. Add water to the desired volume so that the liquid covers the peppers in the pan.
- Mix the sauce thoroughly and pour it over the peppers in a saucepan so that they are covered with liquid. Put it on a slow fire. Cover and simmer for 30-40 minutes. When the peppers are ready, turn off the gas under them and leave for 30 minutes. I thought they insisted all night).
- In general, here are the peppers) the filling is the most delicate... Enjoy your meal!