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 Sour Pepper Stuffed with Vegetables Recipe
Sour pepper stuffed with onions and carrots can be called a delicious winter vegetable snack. Piquant, slightly spicy taste plus a very appetizing appearance. This snack will decorate any table.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine Chinese Cuisine
Keyword For Beginners, Medium
Cook Time 45 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine Chinese Cuisine
Keyword For Beginners, Medium
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Bulgarian pepper is desirable to take late varieties, fleshy and sweet. It is good if it is a different color - green, yellow and red.
    Bulgarian pepper is desirable to take late varieties, fleshy and sweet. It is good if it is a different color - green, yellow and red.
  2. Wash the pepper, cut off the lid and remove the seeds with all the insides. Rinse with water again. After this treatment, I had 2 kg of pepper left (originally it was 3 kg).
    Wash the pepper, cut off the lid and remove the seeds with all the insides. Rinse with water again. After this treatment, I had 2 kg of pepper left (originally it was 3 kg).
  3. Put the pepper on a baking sheet and send it to the oven at 180 ° C. It is necessary to ensure that the pepper only softens a little, nothing more. It will take about 5 minutes.
    Put the pepper on a baking sheet and send it to the oven at 180 ° C. It is necessary to ensure that the pepper only softens a little, nothing more. It will take about 5 minutes.
  4. Peel the onion and chop it quite finely.
    Peel the onion and chop it quite finely.
  5. Cut the carrots into long thin cubes.
    Cut the carrots into long thin cubes.
  6. Lightly fry the onion and carrot in a frying pan with vegetable oil (take a third of a cup of oil). Fry for just a couple of minutes.
    Lightly fry the onion and carrot in a frying pan with vegetable oil (take a third of a cup of oil). Fry for just a couple of minutes.
  7. Put the onion and carrot in a bowl, add a third of salt and a third of garlic (garlic press). To interfere. Stuffed pepper - put a couple of teaspoons of minced meat into each pea of pepper.
    Put the onion and carrot in a bowl, add a third of salt and a third of garlic (garlic press). To interfere. Stuffed pepper - put a couple of teaspoons of minced meat into each pea of pepper.
  8. Put the pepper in a suitable container (glass, plastic, ceramic, enameled dishes). At the bottom it would be nice to put umbrellas of dill, horseradish leaves. Sprinkle layers with pepper, remaining salt and chopped garlic. Pour vegetable oil over it. We impose oppression (press down with something heavy) and leave it in a cool place (in the room) for a day. Vegetables should let the juice. After making sure that the pepper is completely covered with the released juice and oil, remove the pepper to the cold (preferably, the temperature should not exceed 4 degrees. Hundredweight.) The pepper will be ready in 3-4 weeks. If you keep it at a temperature of 0 - 4 °C, it will be stored until spring.
    Put the pepper in a suitable container (glass, plastic, ceramic, enameled dishes). At the bottom it would be nice to put umbrellas of dill, horseradish leaves. Sprinkle layers with pepper, remaining salt and chopped garlic. Pour vegetable oil over it. We impose oppression (press down with something heavy) and leave it in a cool place (in the room) for a day. Vegetables should let the juice. After making sure that the pepper is completely covered with the released juice and oil, remove the pepper to the cold (preferably, the temperature should not exceed 4 degrees. Hundredweight.) The pepper will be ready in 3-4 weeks. If you keep it at a temperature of 0 - 4 °C, it will be stored until spring.
  9. Pickled pepper has an easily recognizable piquant taste. Moderately sharp, slightly sharp, sour. Carrots and onions enrich the taste of snacks. The flesh of peppers and onions is quite soft, carrots are more dense.
    Pickled pepper has an easily recognizable piquant taste. Moderately sharp, slightly sharp, sour. Carrots and onions enrich the taste of snacks. The flesh of peppers and onions is quite soft, carrots are more dense.
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