The products for the dish are all measured and calories are counted. In order for the peppers to be dietary, you need to make the minced meat yourself, taking the fillet from the chicken breast without skin and films. I'll make minced meat in a chopper. The small amount of meat I always make in it is very convenient. I will add onion, salt and pepper to the minced meat, and if the minced meat is dry, then 1 tbsp of drinking water. I will break it into a homogeneous mass, but without zeal. Rice should be boiled in salted water. This can be done in advance. I'll take some small Bulgarian green peppers for stuffing. For the beauty of the finished dish, I will leave the tails, leveling them evenly. I will lay them on the board with a stable side and with scissors I will cut out holes from above with a width of about 1 cm and a length of about 3 cm. To make the minced meat brighter, I will cut off a small piece of red bell pepper.
Take a saucepan, pour olive oil 1 h l, heat it and spread a clove of garlic, cut in half. After a minute, when the garlic gives its flavor to the oil, remove it and put the minced meat in the oil. Fry it a little, reduce the heat to a minimum and spread the finely chopped zucchini and pieces of bell pepper. Under the lid, cook the minced meat with vegetables until tender. Next, add the finished cooked rice.
Add the olives cut into small pucks. Then-finely chopped greens. Mix everything and the filling in the peppers is ready. If you don't have enough salt from minced meat, olives and rice, you can add salt. I didn't get annoyed. We remove the seeds and the inside of the peppers. This is easy to do with a coffee spoon or a finger. The main thing is not to break through the peppers. We prepare a suitable baking dish. We coat it with oil.
We stuff the peppers with the same coffee spoon carefully. With a spoon, we tamp it inside. The filling was all gone for 4 peppers. We spread it on the form, cover it with a brush, on which there is oil left after greasing the form and sprinkle it with your favorite spices. We put it in the oven for 20 minutes at t-180 C. After 10 minutes, I turned on the grill so that the peppers were nicely baked. There is enough time for baking, we have the filling completely ready, it's all about the peppers themselves. Be guided by your oven.
The peppers are ready.
According to my diet, I need to eat 200 g of the finished product. The scales show that 2 peppers weigh 212 g. An extra 12 g-small things!
We serve it for lunch or dinner.
We put them on plates and eat them.Such peppers can be served on a festive table, very nice and fragrant. You can make them on a picnic and bake them in foil, wrapping each separately. I did it for my diet.
According to the menu offered to me for lunch or dinner, I need to eat:
Stuffed peppers-200 g
White cabbage salad with any vegetable oil-150 g