Ingredients
Pepper:
- 8 pieces Bulgarian peppers
- 500 gram Minced meat
- 100 gram Rice
- 100 gram Green Onion
- 2 cloves Garlic
- 2 tablespoons Parsley
- 1/4 teaspoon Mint
- 150 gram Tomato
- 100 gram Carrot
- 3 tablespoons Soy sauce
- 3 tablespoons Vegetable oil
- 750 ml Broth vegetable
- Salt, black pepper
Cheese and garlic cream:
- 200 gram Cottage cheese pasty, fine-grained
- 150 gram Feta any sharp cheese or salty cheese
- 2 tablespoons Vegetable oil
- 2 tablespoons Yogurt or sour cream
- 2 tablespoons Lemon juice
- 2 teaspoons Tabasco
- 1 teaspoon Dill
- 3 cloves Garlic
Instructions
- Remove the seeds from the pepper, add salt inside.
- Add onion, garlic passed through a press, rice (I didn't steam it because I used jasmine), parsley and mint, grated tomatoes and carrots, soy sauce, ground black pepper and a little salt to the minced meat.
- Mix well and let the meat brew for 30 minutes.
- We fill the peppers with stuffing, I still have some meat left, and I stuffed potatoes.
- Put the peppers and potatoes in a saucepan and pour the broth so that it covers the vegetables a little more than half. Put a couple of sprigs of parsley on top, add 10 pieces of allspice. Bring to a boil, reduce the heat to a minimum and cook for about 1 hour.
- Serve with sour cream or yogurt, very tasty with feta cheese or cheese-garlic cream.
- Cheese and garlic cream: Chop all the ingredients except dill in a blender. Add the dill and stir. The cream is sharp, so I do not recommend it to children.
- The vegetables turned out to be very juicy and delicious, and the cheese cream gave them a touch of piquancy and freshness.
- It's amazing.
- Bon appetit!