Peppers Stuffed with Meatballs Recipe
Season with pepper… how not to cook? The family appreciated the novelty. I added corn on my own, because we all love it in the family.
Servings
8
Cook Time
60minutes
Servings
8
Cook Time
60minutes
Ingredients
Instructions
  1. Let’s start with the pepper. Rinse, cut off the tops and store in the form of lids.
  2. Boil the rice until half-cooked – 1 sachet.
  3. Grate the carrots on a coarse grater, chop the onion finely. Garlic-1 tsp. add as desired.
  4. Fry together, stirring occasionally.
  5. Pour the rice out of the bag to the vegetables and add spices.
  6. Keep the fire all together.
  7. Add half of the corn.
  8. Fry the meatballs separately. I have pork and beef ground with salt and pepper. Pre-cooked and frozen.
  9. Put the peeled pepper in a deep frying pan. I have a cast iron wok.
  10. Take a spoonful of filling.
  11. Chop up to half of each spice.
  12. Lay out 3 meatballs.
  13. And fill tightly with the remaining filling.
  14. Pour the finished tomatoes from the jar. I have slices of tomatoes with basil.
  15. Close the peppers with lids.
  16. Next, put the bay leaf, crushed garlic – 1 tsp., the rest of the corn and pour in water.
  17. Simmer for 40 minutes under the lid.
  18. Serve hot pepper. It remains to try. If desired, you can fill it with sour cream.
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