One of the most beautiful autumn dishes, in my opinion, is stuffed peppers. Especially when it's cooked in the oven. The filling in this pepper is very rich-lamb, vegetables and barley grits. It turns out very juicy, tasty and satisfying!
3 tablespoons heaped barley grits pour 1 Cup of water, bring to a boil, boil for 1-2 minutes, remove from heat, cover and leave to cool. Should get a thick porridge.
Mince the lamb, onion, carrots, tomatoes and garlic.
I have red and yellow tomatoes, but you can take any.
To the resulting minced meat, add the cooled barley grits, salt, saffron and dry herbs. Knead the stuffing well until smooth.
At sweet pepper cut off "a cover", remove seeds and partitions, fill with forcemeat and cover with the cut off "covers".The amount of pepper is approximate, since it is of different size, it may need from 7 to 10 pieces
Place the peppers in a baking dish, pour 200-250 ml of water and place in the oven. Cook at t=160-180°C for about 40-45 minutes.Serve as a separate dish or with a side dish of mashed potatoes.