One of the most beautiful autumn dishes, in my opinion, is stuffed pepper. Especially when it's cooked in the oven. The filling of this pepper is very satisfying - lamb, vegetables and barley groats. It turns out very juicy, delicious and satisfying!
| Cook Time | 70 minutes |
| Servings |
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Instructions
- Pour 3 tablespoons of crushed barley groats with 1 cup of water, bring to a boil, boil for 1-2 minutes, remove from heat, cover and leave to cool. You should get a thick porridge.
- Lamb, onions, carrots, tomatoes and garlic should be passed through a meat grinder. I have red and yellow tomatoes, but you can take any.
- Add chilled barley grits, salt, saffron and dry herbs to the resulting minced meat. Knead the filling well until smooth.
- Cut off the "shell" of the sweet pepper, remove the seeds and partitions, fill with minced meat and cover with the cut "shells". The amount of pepper is approximate, since it is of different sizes, it may need from 7 to 10 pieces
- Put the peppers in a baking dish, pour 200-250 ml of water and put in the oven. Cook at t=160-180 °C for about 40-45 minutes. Serve as an independent dish or with a side dish of mashed potatoes.
- Bon appetit.
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